4.7 NET carbs per serving
- 6 medium-large poblano peppers
- 1 lb ground beef
- 1 (10 oz) can Rotel (tomatoes and green chilies, diced)
- 1 1/4 tsp Seasoned Salt, divided
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 4 oz (113 g) cheddar cheese, shredded
- 15 g (approx. 1 1/2 scoops) collagen peptides powder, unflavored
- 7 g (approx. 1 tbsp) coconut flour
- 1/4 tsp baking powder
- 1/4 tsp xanthan gum
- 1 egg
- 1 tbsp heavy cream
- Lard or avocado oil for frying
- Preheat your broiler and prepare a sheet pan by lining it with foil.
- Place the poblano peppers, whole, on the sheet pan.
- Broil peppers 2-3 minutes per side, until they are blackened and the skin begins to peel off.
- Remove the pan from the oven and carefully pull the foil up and over the peppers to wrap. Let them steam, enclosed in foil, ten minutes, or until cool enough to handle.
- While the peppers are steaming, prepare the filling by browning the ground beef in a skillet over medium-high heat.
- Once the beef is mostly browned, add the oregano, cumin, 1 tsp of the Seasoned Salt, and the whole can of Rotel and continue to cook until the beef is browned all the way through and most of the liquid has cooked off.
- Remove from the heat and stir in the cheese to melt. Set aside.
- Return to the peppers, and carefully remove the outer skins. They should rub off fairly easily with a paper towel, but if they don’t it’s ok to scrape a bit with fingers or a pairing knife.
- Once the skin has been removed, make a slit, length-wise, into the peppers about 2/3 of the length of the pepper.
- With a pairing knife, carefully cut out and remove the seed pod and any seeds and discard them. Repeat with all of the peppers.
- Divide the beef filling evenly between the peppers and fill the cavities.
- With two toothpicks, close the opening in the peppers by making an X across it with the toothpick (as shown in the notes below). Set filled peppers aside.
- In a shallow, wide-mouthed bowl, make the batter by combining collagen, coconut flour, 1/4 tsp Seasoned Salt, baking powder, xanthan gum, egg, and heavy cream. Whisk well with a fork until smooth.
- In a large skillet, heat about 1/2″ lard or avocado oil over medium-high until a drop of water pops and sizzles when added to the oil.
- Working fairly quickly, dip pepper into the batter, spooning batter over the side with the slit until coated, then remove from the batter, letting any excess drip back into the bowl. Immediately put into the hot oil, slit side up. Repeat with the remaining peppers, working in batches, if necessary to avoid overcrowding the pan.
- Once the bottom side is golden, carefully flip the peppers to cook the top side. Each side will only take a minute or two. Once both sides are golden, carefully remove to paper towels to cool.
- Let stand 3-5 minutes to cool slightly, and serve hot. Garnish (as shown) with molé sauce and/or fresh pico de gallo.
- Serving Size: 1 stuffed pepper
- Calories: 344.6
- Fat: 22.1 g
- Carbohydrates: 6.6 g (see Description for NET carbs)
- Fiber: 1.9 g
- Protein: 28.5 g
Keywords: Mexican, chile, chile relleno, chile rellenos, peppers