Atkins Diet Recipes: Low Carb Roasted Peppers (IF)

** Recipe included in my new low carb, gluten free cookbook, Low Carbing Among Friends. Please check it out at our website @ http://www.amongfriends.us **
I got asked for an Induction-friendly recipe video, and my mind immediately went to the Poblano peppers I had in my fridge. Peppers are an awesome part of any Atkins Diet menu, and are loaded with vitamins and nutrients.




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Ingredients:
4 Large Poblano Peppers, Broiled, skin removed
1.5 pounds Ground Beef (85%/15%)
1 TBS Taco Seasoning (see recipe below)
1/2 cup Heavy Cream
1/2 cup Salsa
1 1/4 cup Shredded Cheese
1/4 cup diced tomatoes (optional)

Nutrition Info per Serving:
510 Calories, 37g Fat, 7g Carbs (1.5g Fiber), 37g Protein Taco Seasoning:
2 TBS Chili Powder
2 TBS Paprika
4 tsp Cumin
1 TBS Onion Powder
1 TBS Garlic Powder
1 TBS Salt
1/2 tsp Cayenne Pepper (to taste)

(IF = Induction Friendly)

Category:

Howto & Style

Tags:

• Atkins Diet
• Low Carb
• Recipes
• Bowulf
• Kitchen
• Videos
• Roasted Peppers
• Poblano Peppers
• Success
• cooking
• recipe
• health diet

[denyce49]

There was a recipe in Dr. Atkins book which used Anaheim peppers. They were stuffed with cheese then rolled in crushed pork rinds. I can't remember if they were sauted or baked in the oven after stuffing. Since I can't find my book, does anyone have the recipe? These peppers don't look back though.

[bowulf]

@denyce49 Sorry it's not in the book I have, but it might have been in Veronica Atkins cookbook.

[hmnicole024]

can i use a different kind of pepper?

[bowulf]

@hmnicole024 Anaheims or Hatch chiles would work well too, but they might be a little spicier than the poblano peppers.

[Engineer245]

Poblamo chillis do vary in heat. I always sort them by heat if we are having friends over. We have ate poblamos that were hot enough to make some people sweat. Of course removing the seeds and baking a chilli (peper) always reduces its heat. We are in the diet now that thinks for this great recipe.

[bowulf]

@Engineer245 I always enjoy a little heat. I am told the way to judge heat is look at the skin of a pepper. If it is old and wrinkly, it is going to be a hot pepper. If it looks closer to a ripe jalapeno or rather firm, it's a younger pepper and hasn't developed a lot of the heat. Sometimes you'll get one to surprise you whether in jalapenos or poblanos, but then you can use your allotment of sour cream to cool it off.

Wish you guys the best!

[Engineer245]

I just wanted to mention. We are having this dish tonight for dinner. Thanks!

[bowulf]

@virginiann1975 You are very welcome. This recipe really looks nice for the end product, and I hope you like it when you make it.

[virginiann1975]

This looks wonderful. I was looking for a stuffed Anaheim pepper and stumbled on to this one. I am also thinking about chili rellenos. Whatever I decide I definitely plan on making this! Thank you for posting!