Roasted poblano peppers are stuffed with these chorizo, cauliflower, cheese and a whole lotta flavor!
Who doesn't love some type of stuffed pepper! Poblano peppers have such great flavor and are very different from bell peppers, which are the typical pepper of choice for stuffing.
Adding chorizo sausage to the mix, makes these extra special! I sauté the cauliflower in the chorizo drippings, which really helps it take on that same wonderful flavor! And with the addition of cauliflower rice, these stuffed poblanos, are a complete meal.
What's In Stuffed Poblano Peppers
- Poblano peppers
- Mascarpone cheese
- Mozzarella cheese
- Cauliflower rice
- Ground cumin
- Smoked paprika
*Exact measurements are listed in the recipe card below.
How to Make Poblano Stuffed Peppers
Preheat your oven to 400F.
Brush the poblano peppers with olive oil or avocado oil and either grill or broil in the oven for a 5-7minutes, to char the skins.
Don't be afraid to let them get good and dark on the outside. The skin should be blistered so it'll turn loose from the flesh of the pepper.
Add the hot peppers to a bowl covered with plastic wrap. The steam will help loosen the skin and make it much easier to peel.
Set aside for a few minutes and let the magic happen.
In the meantime, add the chorizo to a pot on medium heat and good and browned. By now, your kitchen is going to smell amazing!
Now, back to the peppers! While the chorizo is cooking, remove the plastic wrap from the bowl and gently scrape off the skin of the poblano, then discard.
The skin will turn loose easily, but if you have a little stubborn area, use a paper towel to rub it off.
Cut a slit down the center of each pepper and scrape out the seeds and ribs, set the peppers aside.
Remove the browned chorizo from the pot and add to a large bowl.
Leaving the grease in the pot, add in the riced cauliflower and the onion. Stir in the smoked paprika, cumin, salt and pepper.
Cook for 2-3 minutes, then add into the same bowl with the chorizo.
Once everything is added and mixed together, add in the mascarpone cheese, cilantro (reserve some for garnish), lime juice and zest, mix until well combined.
Allow the mascarpone cheese to melt and incorporate well with the rest of the mixture.
Fill each of the peppers with the mixture and top with the shredded mozzarella cheese. Alternately, if you like another type of cheese, feel free to use it. Provolone or pepper jack are great choices.
You can even use the Mexican Cheese blend you find at the grocery store. However, if you're strict Keto you will probably want to shred your own to avoid the anti-caking ingredients in pre-shredded.
Once you've got all your peppers stuffed and topped with cheese, place them in a baking dish sprayed with nonstick spray.
Bake 15 minutes or until the cheese is melted and slightly golden.
Turn the temperature up to 450F and bake for 5 more minutes. They should be nice and piping hot!
Remove the stuffed peppers from the oven and allow to cool slightly.
Serve with a garnish of cilantro and wedges of lime. You can even add a dollop of sour cream to the top for even more decadence.
Do I Have to Peel Poblanos Before Stuffing?
They do need to be peeled before stuffing. This variety of chili pepper has tender and juicy flesh, but the outer skin is really tough and that makes it hard to digest. Plus, by roasting them first, you are truly intensifying the flavor.
What is Chorizo?
Chorizo is a type of Mexican sausage that gets its spiciness from chili peppers. It’s usually made from pork (sometimes it’s made from beef) and is typically sold raw. It is typically sold in a casing though sometimes you can find it ground.
If you're not a big fan of chorizo, you can use any of your favorite ground sausage or you could even use this Easy Taco Meat as a stuffing for poblano peppers.
Are Poblano Peppers Hot?
The heat of a pepper is measured by a guide called Scoville units. Peppers can range in heat from 0 all the way to 3,000,000!
Where a bell pepper is ranked at 0, poblano chili peppers are ranked between 1,000 and 1,500. That may sound hot, but it's actually a sweet mild heat. If you want to ensure they aren't too spicy, one tip is to make sure you remove all the seeds before stuffing them.
What are the Carbs in Poblano Peppers? Are Poblanos Keto?
Poblano peppers are very low carb. A fact you may not be aware of is, once poblanos are dried they are called "Ancho" pepper. They are both widely used in many Mexican recipes. And because they are low carb, they are used in a lot of Keto recipes as well.
There’s only a little over 2 net carbs per pepper. And not only are they low carb, they're good for you too! They're rich in fiber, vitamins A and C making them an excellent choice for Keto or low carb diets.
More Low Carb and Keto Mexican Recipes
One of the things people love most about Keto or low carb diets is that you can have so many of your favorite savory Mexican dishes with making just a few substitutions! Here are some of my all time favorites that have all had a Keto makeover to make there a perfect low carb dish!
- Easy Taco Casserole
- Smokey Chipotle Lime Grilled Chicken
- Beef Tacos with Cheese Shells
- Baked Southwest Skillet
- Mexican Cauliflower Rice
FREE 20 EASY KETO RECIPES EBOOK
Keto Stuffed Poblano Peppers
- 12 ounces pork Chorizo, or you can use beef
- 4 poblano peppers
- ½ cup mascarpone cheese, at room temperature
- ½ cup shredded mozzarella cheese
- 2 cups of cauliflower, riced
- ¼ medium onion, minced
- 1 teaspoon ground cumin
- 2 teaspoons smoked paprika
- Zest and juice of 1 lime, plus another lime, cut in wedges
- 2 tablespoons fresh cilantro, chopped
- Pinch of salt
- Preheat oven to 400F. Brush the poblano peppers with olive oil and either grill or broil in the oven for a 5-7 minutes, to char the skins. Remove and add to a bowl covered with plastic wrap. Set aside for a few minutes.
- Add the chorizo to a pot on medium heat and brown. While the chorizo is cooking, remove the plastic wrap from the bowl and gently scrape off the skin of the poblano, then discard. Cut a slit down the center of each pepper and scrape out the seeds and ribs, set the peppers aside.
- Remove the chorizo from the pot and add to a large bowl. Leaving the grease in the pot, add in the riced cauliflower and the onion. Stir in the smoked paprika, cumin, salt and pepper. Cook for 2-3 minutes, then add into the same bowl with the chorizo. Add in the mascarpone cheese, cilantro (reserve some for garnish), lime juice and zest, mix until well combined.
- Fill each of the peppers with the mixture and top with the shredded mozzarella cheese. Place in a baking dish sprayed with nonstick spray. Bake 15 minutes or until the cheese is melted and slightly golden. Turn the temperature up to 450F and bake for 5 more minutes.
- Remove the stuffed peppers from the oven and allow to cool slightly. Serve with a garnish of cilantro and wedges of lime.
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*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.