A great side dish to a cut of meat! My DH liked them so much that he passed on the baked potatoe I made for him!

A poblano pepper is a chili pepper. It's dark green and long. It is not very spicy once it is cooked off, just make sure you take the seeds out. If you are sensitive to the oil in pepper, wear gloves. My skin is very sensative to pepper oil.

2 poblano peppers
1 cup of your choice of cheeses, shredded (I used chedder and mozz)
1 cup of chopped, fresh spinach
Handful of cooked, ready-to-eat shrimp (if you like)
Tinfoil


To prepare the pepper, rinse them off and slice off the top. Dig into the pepper and remove the seeds and the veins. Rinse out the inside of the pepper and shake dry.

Throw all your stuffing bits into a bowl and shake it around until combined. Now stuff that pepper until it can't be stuffed any more. You have the choice here to either cut off the tip of the pepper or leave it on. The tip makes the pepper a little spicier as it holds in all the pepper juice. Wrap that pepper up in foil so that the stuffing doesn't escape and lay flat on a cookie sheet.

I baked mine off for about 20 minutes in a 400 degree oven.

Servings is per pepper:

Net Carbs: My estiamation is at 4 net carbs per serving. That also depends on how much spinach or cheese you put in your pepper.