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prep time
15 min
cook time
35 min
ready time
50 min
Low Carb Chorizo Stuffed Poblano Peppers
Poblano peppers are perfect for stuffing. They’re just the right shape, have a good durability to hold other ingredients, and they add the slightest bit of heat to your meal. These poblanos are stuffed with a mixture of crispy chorizo, tender cauliflower rice, flavorful cilantro, and loads of gooey cheddar cheese!
Jessica L.
Net Carbs
5.6 g
Fiber
0.8 g
Total Carbs
6.4 g
Protein
16.1 g
Fats
24.9 g
317 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Poblano Peppers, Raw
2 pepper
Chorizo
3 ounce
Cauliflower, Cooked From Fresh
½ cup, cut pieces
Cheddar Cheese, Natural
¾ cup, shredded
Coriander Leaf, Fresh
4 tablespoon, chopped
Recipe Steps
steps 6
50 min
Step 1
Bring a pot of water to a boil. Meanwhile, prepare the poblano peppers by removing their stems and seeds. When ready, place the hollowed peppers in the water, and simmer for about 5 minutes. The peppers need to be soft enough to pierce with a fork, but firm enough to not fall apart.Step 2
Remove the peppers from the water to cool when done cooking. Heat a medium-sized pan over medium heat on the stove, and toss in the raw chorizo. Cook the chorizo until it releases its fat in the pan while you break it up with a spoon or spatula.Step 3
Stir the cauliflower rice into the chorizo. Cook the ingredients until all liquid has evaporated and the ingredients are golden brown.Step 4
Set the chorizo mixture aside in a new bowl to cool. Preheat and oven to 350 degrees. Meanwhile, stir in a ½ cup of the cheddar cheese and all the cilantro into the bowl of chorizo and rice. It’s okay if the cheese melts slightly.Step 5
When the poblano peppers are cool enough to handle, stuff both peppers with the chorizo mixture. Set the stuffed peppers in a small baking dish. Use the last ¼ c. of cheddar cheese to seal the opening of the peppers as well as to sprinkle of top.Step 6
Bake the peppers for approx. 22 minutes - just long enough for the cheese to melt and the peppers to brown slightly. Enjoy hot!
Comments
Anonymous 5 years ago
Is this supposed to be mexican chorizo or spanish?
recipewriter 5 years ago
Mexican chorizo or any chorizo that comes in a ground form.
Robrobtwo 5 years ago
Should the water be squeezed out of calliflower before adding to other ingredients?
aprilfool13 a year ago
Always! I make stir fried rice & many things w/ cauli rice - always drain the water.
recipewriter 5 years ago
This would certainly help avoid excess liquid when baking, especially if you are using frozen cauliflower rice.
Anonymous 5 years ago
So good! I used frozen cauliflower rice and it worked great. A dollop of ranch and I was on my way to flavor town!
FantasticCauliflower230895 2 years ago
😂
Michealb 5 years ago
This was a delicious dish! We had it as a brunch dish and added an egg on top! I’ll be making this again!
Anonymous 6 years ago
This is exactly what I'm looking for today except I don't have chorizo. I'm going to use ground beef and plenty of Mexican spices. Thanks for the idea.
Ginarocket 6 years ago
This was by far my favorite! So flavorful!
Tee 6 years ago
I don't like chorizo. Can I substitute for ground meat or ground turkey or will it throw the metrics off really bad?
recipewriter 6 years ago
Hi there, Ground beef would be the best substitute for chorizo with the least amount of change in the macros. Using ground beef would lower your fat some. Hope this helps!