Keto Cheese Stuffed Poblano

About this recipe

Roasting a poblano until it's blackened and blistered transforms it into something almost luxurious—tender, silky, and slightly sweet. Once you've roasted a couple, the whole dish becomes a study in simplicity: just cheese, cream, and herbs nestled inside. This recipe shatters the myth that keto food needs to be boring; it's elegant enough for company but weeknight-easy to pull together. The most common mistake is under-charring the pepper, which leaves the skin tough and unpleasant. Go aggressive with the flame or broiler—you want it genuinely blackened, not just blistered. Once steamed and peeled, the flesh practically falls apart. The filling is pure indulgence: a blend of creamy and sharp cheeses with just enough cumin to echo authentic Mexican chill relleno without any heavy starch binder. You can sub any firm cheese you have on hand—Chihuahua, Durango, or even aged cheddar all work beautifully. The marinara is optional; some prefer just the crema drizzled on top. Make the filling ahead and stuff the peppers a few hours before baking, or freeze prepped poblanos and bake from frozen (add 5–10 minutes to the time). A fresh green salad on the side brightens everything.