Description
A low-carb and filling casserole made with ground beef and poblano peppers, topped with cheese and baked until bubbly.
Ingredients
Scale
- 1 pound ground beef
- 4 large poblano peppers
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can diced tomatoes (14.5 oz)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 eggs
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, cook the ground beef over medium heat until browned. Add the onion, garlic, cumin, chili powder, salt, and pepper; cook until the onion is translucent.
- Remove the stems and seeds from the poblano peppers, and place them in a greased baking dish.
- Layer the cooked beef mixture inside the peppers.
- In a bowl, whisk together the eggs and heavy cream, then pour the mixture over the filled peppers.
- Top with shredded cheese and diced tomatoes.
- Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden.
- Serve hot and enjoy your low-carb casserole!
Notes
Let the casserole cool to room temperature before storing. Can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: casserole, ground beef, low-carb, poblano peppers, Mexican