Rajas – Sautéed Poblanos


  • 1 poblano pepper, deseeded and sliced
  • 1/2 zucchini/ courgette, sliced
  • 1/4 onion, sliced
  • 1/2 teaspoon (2ml) garlic, minced
  • 1 tablespoon (15 ml) coconut oil
  • salt to taste


Wash all produce. Remove the stem and seeds from the poblano and slice it length wise. Slice the zucchini (courgette) and onion the same size as the poblano pieces.

Stove Top: Toss all into a sauté pan on med-high, along with the garlic and coconut oil. Cook until the vegetables are lightly soft, about 5 minutes. Season with salt to preference.

Slow Cooker: Toss all the ingredients in your slow cooker with about 1/2 cup water (or even better- broth). Cook on high 3 hours, or low for 5-6. Season with salt to preference. If adding dairy, wait till the slices are cooked, drain the water, and add the dairy at the end, stirring until it is melted, and then serve.

Pressure Cooker: Toss all the ingredients into your pressure cooker. Add the minimum liquid required for your pressure cooker. You can use water, but I prefer chicken broth- just be sure to adjust your macros! Secure your lid safely. Cook on high for 2 minutes. Carefully release the pressure. Feel free to cook another 2 minutes if you prefer.

Base recipe makes 2 servings of 3.7 oz/ 104.3 g a piece.

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About This Recipe

Where have poblanos been my whole life?! With a flavor between a bell pepper and a jalapeño, sautéed in a bit of oil with some onions, zucchini (courgette), garlic and salt...all I can say is yum! For those who can do dairy, use the macro adjuster and top with a bit of shredded Monterey Jack cheese for even more yum! Buen provecho!

Recipe Macros per Serving

Protein: 0.9 gram(s)

Carbs: 4 gram(s)

Fiber: 0.8 gram(s)

Fat: 7 gram(s)

Calories: 77.7

Net Carbs: 3.2 gram(s)