Low Carb Chorizo Stuffed Poblano Peppers

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    35 min

  • ready time

    ready time

    50 min

Low Carb Chorizo Stuffed Poblano Peppers

5 ratings

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

Low Carb Chorizo Stuffed Poblano Peppers

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Poblano Peppers, Raw

    Poblano Peppers, Raw

    2 pepper

  • Chorizo

    Chorizo

    3 ounce

  • Cauliflower, Cooked From Fresh

    Cauliflower, Cooked From Fresh

    ½ cup, cut pieces

  • Cheddar Cheese, Natural

    Cheddar Cheese, Natural

    ¾ cup, shredded

  • Coriander Leaf, Fresh

    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 1
  • 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 2
  • Step 3

    Stir the cauliflower rice into the chorizo. Cook the ingredients until all liquid has evaporated and the ingredients are golden brown.
    Step 3
  • 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 4
  • 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 5
  • 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!
    Step 6

Comments 12

  • Anonymous

    Anonymous 5 years ago

    Is this supposed to be mexican chorizo or spanish?

    • recipewriter

      recipewriter 5 years ago

      Mexican chorizo or any chorizo that comes in a ground form.

  • Robrobtwo

    Robrobtwo 5 years ago

    Should the water be squeezed out of calliflower before adding to other ingredients?

    • aprilfool13

      aprilfool13 a year ago

      Always! I make stir fried rice & many things w/ cauli rice - always drain the water.

    • recipewriter

      recipewriter 5 years ago

      This would certainly help avoid excess liquid when baking, especially if you are using frozen cauliflower rice.

  • Anonymous

    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

      FantasticCauliflower230895 2 years ago

      😂

  • Michealb

    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

      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

        Ginarocket 6 years ago

        This was by far my favorite! So flavorful!

        • Tee

          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

            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!