Keto Chili Rellenos

Instructions:

1. Preheat the oven to 400°F.
2. Roast the poblano peppers directly over a gas flame or under the broiler, turning occasionally, until the skin is blistered and charred all over.
3. Place the peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Then, peel the skin off the peppers and discard the stems and seeds.
4. In a large skillet, cook the ground beef over medium heat until browned and cooked through, stirring occasionally.
5. Add the onion, garlic, cumin, chili powder, salt, and black pepper to the skillet, and continue to cook until the onion is soft, about 5 minutes.
6. Stuff each pepper with the beef mixture and place them in a baking dish.
7. Top the stuffed peppers with shredded cheddar cheese.
8. In a small bowl, whisk together the eggs and heavy cream.
9. Pour the egg mixture over the stuffed peppers.
10. Bake the peppers in the oven for 25 to 30 minutes, until the egg is set and the cheese is melted and golden.
11. Let the peppers cool for a few minutes before serving.

This baked keto chili rellenos recipe is a delicious and healthy twist on the traditional Mexican dish, and is perfect for those who are following a low-carb or ketogenic diet. Enjoy!