Poblano Stuffed Peppers – Keto and Low Carbs

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The roasted poblano peppers are filled with chorizo, cauliflower, cheese, and a lotta flavor!

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Who doesn't like some kind of stuffed pepper! Poblano peppers have a great flavor and are very different from peppers, which are the typical pepper chosen for filling.

Adding chorizo ‚Äč‚Äčsausage to the mix makes them very special. I love chorizo, I use it in many dishes, including breakfast! I saut√© the cauliflower in the chorizo, which really helps it get that same wonderful flavor.

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How to make peppers stuffed with poblano

Ingredients

12 ounces chorizo

4 poblano peppers

1/2 cup of mascarpone cheese, at room temperature

1/2 cup grated mozzarella cheese

2 cups cauliflower, curly

1/4 medium onion, chopped

1 teaspoon of ground cumin

2 teaspoons of smoked paprika

Grated zest and juice of 1 lime (plus another lime, cut into wedges)

2 tablespoons fresh coriander, chopped

Pinch of salt

Preparation

Preheat oven to 400F.

Brush the poblano peppers with olive oil and cook on the grill or oven in the oven for 5-7 minutes, to burn the skins.

Remove and add to a container covered with plastic wrap (this will loosen the skin and make it much easier to peel off).

Set aside for a few minutes.

Add the chorizo ‚Äč‚Äčto a saucepan over medium heat and brown.

While the chorizo ‚Äč‚Äčis cooking, remove the plastic wrap from the bowl and gently scrape the skin off the poblano, then discard it.

Cut a cut in the center of each pepper and scrape the seeds and ribs, setting the peppers aside.

Remove the chorizo ‚Äč‚Äčfrom the pot and add it to a large bowl.

Leaving the fat in the pot, add the curly cauliflower and onion. Add the smoked paprika, cumin, salt, and pepper.

Cook for 2-3 minutes, then add in the same bowl with the chorizo.

Add mascarpone cheese, coriander (reserve a little for garnish), lime juice and zest, mix until well combined.

Fill each pepper with the mixture and top with the grated mozzarella cheese.

Place in a baking dish sprayed with nonstick spray.

Bake 15 minutes or until cheese is melted and lightly browned.

Increase the temperature to 450F and bake for 5 more minutes.

Remove the stuffed peppers from the oven and allow them to cool slightly. Serve with a garnish of coriander and lime wedges.

More recipes for low carb chorizo ‚Äč‚Äčand keto and poblano …

Rice with Cauliflower and Chorizo ‚Äč‚Äčand Pepper

Poblano Creamy Chicken

Cups of egg muffin with chorizo ‚Äč‚Äčand pepper

Poblano and Cheese Stuffed Meatloaf

store my favorite products on Amazon and check out my pantry list Keto!

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The roasted poblano peppers are filled with chorizo, cauliflower, cheese, and a lotta flavor!

As an Amazon Associate, I earn from qualifying purchases.

INGREDIENTS

  • 12 ounces pork chorizo ‚Äč‚Äčor you can use beef
  • 4 poblano peppers
  • 1/2 cup of mascarpone cheese at room temperature
  • 1/2 cup grated mozzarella cheese
  • 2 cups curly cauliflower
  • 1/4 medium onion, chopped
  • 1 teaspoon of ground cumin
  • 2 teaspoons of smoked paprika
  • Zest and juice of 1 lime plus another lime, cut into wedges
  • 2 tablespoons chopped fresh coriander
  • Pinch of salt

PREPARATION

  • Preheat oven to 400F. Brush the poblano peppers with olive oil and cook on the grill or oven in the oven for 5-7 minutes, to burn the skins. Remove and add to a container covered with plastic wrap. Set aside for a few minutes.

  • Add the chorizo ‚Äč‚Äčto a saucepan over medium heat and brown. While the chorizo ‚Äč‚Äčis cooking, remove the plastic wrap from the bowl and gently scrape the skin off the poblano, then discard it. Cut a cut in the center of each pepper and scrape the seeds and ribs, setting the peppers aside.

  • Remove the chorizo ‚Äč‚Äčfrom the pot and add it to a large bowl. Leaving the fat in the pot, add the curly cauliflower and onion. Add the smoked paprika, cumin, salt, and pepper. Cook for 2-3 minutes, then add in the same bowl with the chorizo. Add mascarpone cheese, coriander (reserve a little for garnish), lime juice and zest, mix until well combined.

  • Fill each pepper with the mixture and top with the grated mozzarella cheese. Place in a baking dish sprayed with nonstick spray. Bake 15 minutes or until cheese is melted and lightly browned. Increase the temperature to 450F and bake for 5 more minutes.

  • Remove the stuffed peppers from the oven and allow them to cool slightly. Serve with a garnish of coriander and lime wedges.

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* Nutritional data is provided as a courtesy and is accurate to the best of my knowledge and belief. Feel free to verify it using the nutrition calculator of your choice. All data is based on net carbohydrates, no sugar alcohol: Swerve, Erythritol, Allulose or Monk Fruit.

Low CarbohydratesKetoPopus PeppersStuffed

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