Description: These Keto Cilantro Lime Shrimp Stuffed Poblano Peppers are a flavorful and satisfying low-carb meal, perfect for a weeknight dinner or a special occasion. Poblano peppers are filled with a creamy, cheesy mixture of succulent shrimp infused with zesty cilantro and lime. They’re baked to perfection and topped with melted cheese, creating a dish that’s both delicious and visually appealing. This recipe is naturally gluten-free and packed with protein and healthy fats, making it a guilt-free indulgence for anyone following a ketogenic or low-carb lifestyle.
Ingredients:
For the Filling:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 cup cream cheese, softened
- 1/2 cup shredded Monterey Jack cheese
For the Peppers:
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded Monterey Jack cheese (for topping)
Preparation:
Step 1: Preheat the oven to 375°F (190°C). This ensures the oven is at the correct temperature before you begin baking the stuffed peppers, allowing them to cook evenly and the cheese to melt properly.
Step 2: In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. This step is crucial for infusing the shrimp with flavor. The olive oil helps the spices adhere to the shrimp, while the garlic powder, onion powder, paprika, salt, and pepper create a delicious savory base.
Step 3: Heat a skillet over medium heat. Add the seasoned shrimp and cook until pink and opaque, about 3-4 minutes. Ensure the shrimp are fully cooked to prevent any foodborne illnesses. Overcooking the shrimp can make them rubbery, so keep a close eye on them.
Step 4: Remove the cooked shrimp from the skillet and let them cool slightly. This allows you to handle the shrimp more easily when mixing them with the other ingredients for the filling.
Step 5: In a large bowl, combine the cooked shrimp, 1/4 cup of chopped fresh cilantro, juice of 1 lime, 1/2 cup of softened cream cheese, and 1/2 cup of shredded Monterey Jack cheese. Mix until well combined. The cilantro and lime juice add a zesty, refreshing flavor to the filling, while the cream cheese creates a creamy, decadent texture. The Monterey Jack cheese adds a mild, melty flavor that complements the shrimp and other ingredients.
Step 6: Cut the tops off the poblano peppers and remove the seeds and membranes. This creates a cavity for the filling and removes the spicy seeds and membranes, reducing the heat level of the peppers.
Step 7: Brush the outside of the peppers with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. The olive oil helps the peppers soften during baking, while the salt and pepper enhance their natural flavor.
Step 8: Stuff each poblano pepper with the shrimp mixture, packing it in tightly. Ensure the peppers are filled to the brim with the flavorful shrimp mixture. Packing the filling in tightly helps the peppers maintain their shape during baking.
Step 9: Place the stuffed peppers in a baking dish. Using a baking dish helps keep the peppers upright during baking and prevents the filling from spilling out.
Step 10: Top each stuffed pepper with an additional 1/2 cup of shredded Monterey Jack cheese. This adds a melty, cheesy topping that complements the flavors of the shrimp and peppers.
Step 11: Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly. The baking time may vary depending on the size and thickness of the poblano peppers. Check the peppers for tenderness by piercing them with a fork. The cheese should be melted and slightly browned.
Step 12: Allow the stuffed peppers to cool for a few minutes before serving. This prevents burning your mouth and allows the flavors to meld together.
Why You Will Love This Recipe
This Keto Cilantro Lime Shrimp Stuffed Poblano Peppers recipe is a winner for several reasons:
- Flavor Explosion: The combination of juicy shrimp, zesty lime, fresh cilantro, creamy cream cheese, and melty Monterey Jack cheese creates an irresistible flavor profile that will tantalize your taste buds.
- Low-Carb Goodness: This recipe is perfect for anyone following a ketogenic or low-carb diet. It’s packed with protein and healthy fats, keeping you feeling full and satisfied without spiking your blood sugar.
- Easy to Make: Despite its gourmet taste, this recipe is surprisingly easy to make. It requires minimal prep time and simple cooking techniques, making it perfect for a weeknight dinner.
- Impressive Presentation: These stuffed poblano peppers are not only delicious but also visually appealing. They’re perfect for serving to guests or for a special occasion.
- Versatile: This recipe can be easily customized to your liking. You can add different spices, vegetables, or cheeses to create your own unique variation.
Serving Suggestions:
- Serve the Keto Cilantro Lime Shrimp Stuffed Poblano Peppers as a main course.
- Pair them with a side salad, such as a simple green salad with a vinaigrette dressing.
- Serve with a dollop of sour cream or guacamole for added flavor and creaminess.
- Garnish with extra chopped cilantro or a wedge of lime.
- Enjoy with a side of cauliflower rice or zucchini noodles for a complete low-carb meal.
Tips:
- For added heat, include diced jalapeños in the shrimp filling.
- Substitute shrimp with cooked chicken or ground beef for a different protein option.
- Use different types of cheese, such as cheddar, pepper jack, or mozzarella, to customize the flavor.
- Add other vegetables to the filling, such as diced bell peppers, onions, or tomatoes.
- Roast the poblano peppers over an open flame or under the broiler for a smoky flavor.
- Make the filling ahead of time and store it in the refrigerator until ready to use.
- To prevent the peppers from tipping over during baking, place them in a muffin tin.
- If the cheese starts to brown too quickly, cover the peppers with foil during the last few minutes of baking.
Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes
Nutritional Information: (Per Serving – approximate) (Please note that the values below can vary based on the specific ingredients and brands used)
- Calories: Approximately 350
- Protein: 28g
- Net Carbs: 6g
- Fat: 24g
Conclusion
These Keto Cilantro Lime Shrimp Stuffed Poblano Peppers are a fantastic way to enjoy a healthy and flavorful meal while staying true to your low-carb lifestyle. The combination of fresh ingredients, zesty flavors, and creamy textures makes this recipe a guaranteed crowd-pleaser. Whether you’re looking for a delicious weeknight dinner or a show-stopping dish for a special occasion, these stuffed peppers are sure to impress. So, fire up your oven and get ready to experience a culinary adventure that will leave you feeling satisfied and energized. Enjoy!
5 Questions and Answers About This Recipe
Q1: Can I make this recipe ahead of time?
A: Yes, you can definitely prepare certain components of this recipe in advance. The shrimp filling can be made a day or two ahead of time and stored in the refrigerator. You can also prepare the poblano peppers by cutting off the tops, removing the seeds, and brushing them with olive oil. When you’re ready to bake, simply stuff the peppers with the filling and bake as directed.
Q2: I don’t have Monterey Jack cheese. Can I use another type of cheese?
A: Absolutely! Monterey Jack cheese is a great choice for this recipe because of its mild flavor and melting properties, but you can easily substitute it with other cheeses. Good alternatives include cheddar cheese, pepper jack cheese (for a bit of spice), mozzarella cheese, or even a Mexican cheese blend. Choose a cheese that you enjoy and that melts well.
Q3: I’m not a fan of cilantro. Is there anything else I can use instead?
A: If you’re not a cilantro fan, you can substitute it with other fresh herbs. Parsley is a good alternative that will provide a similar fresh flavor. You could also try using chives or green onions for a slightly different taste.
Q4: Can I grill the poblano peppers instead of baking them?
A: Yes, grilling the poblano peppers is a great way to add a smoky flavor to the dish. Simply grill the peppers over medium heat until they are slightly charred and softened. Then, stuff them with the shrimp filling and grill for a few more minutes until the filling is heated through and the cheese is melted.
Q5: How can I make this recipe spicier?
A: If you want to add some heat to this recipe, there are several ways to do it. You can add diced jalapeños to the shrimp filling, use pepper jack cheese instead of Monterey Jack, or sprinkle some red pepper flakes over the stuffed peppers before baking. You could also add a dash of hot sauce to the shrimp filling for an extra kick.
