These Keto Stuffed Poblano Peppers are smoky, cheesy, and packed with bold Mexican flavors in every bite. Whether you love stuffed peppers or just want a new low carb favorite, this recipe is a must-try.
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Jump to:
- ❤️ Why You'll Love This Stuffed Poblanos Recipe
- 🛒 Ingredients for Stuffed Poblanos
- 🔪 How to Make Poblano Stuffed Peppers
- ☑️ Storage Instructions
- 🍴 What to Serve with Stuffed Peppers
- 💡 Tips for Making Stuffed Peppers
- 🔄 Substitutions and Additions
- Do I Have to Peel Poblanos Before Stuffing?
- What is Chorizo?
- Are Poblano Peppers Hot?
- What are the Carbs in Poblano Peppers? Are Poblanos Keto?
- 🍽️ More Mexican-Inspired Recipes
❤️ Why You'll Love This Stuffed Poblanos Recipe
- Spiced chorizo, smoky poblano peppers and creamy cheese
- A tasty stuffed pepper recipe without the carbs
- Simple steps, minimal ingredients and a delicious results every time
Stuffed poblano peppers are always a good idea, but this version takes things up a notch with spicy chorizo, melty cheese, and a rich, smoky flavor that makes every bite irresistible. The cauliflower rice keeps it keto while soaking up all those amazing spices. These stuffed poblanos are hearty enough for a main meal and so full of flavor you won’t miss the carbs.
If you love easy, delicious, and healthy recipes, these low carb stuffed poblano peppers will be a new favorite. The combo of creamy mascarpone and bold chorizo is downright addictive. Serve them for meal prep, a quick weeknight dinner, or anytime you’re craving a Mexican-inspired meal.
I absolutely love Chorizo. I use it in so many dishes, including these Chorizo and Pepper Muffins and this Easy Mexican Breakfast Casserole and one of my all time favorites, Creamy Poblano Chicken.
🛒 Ingredients for Stuffed Poblanos
- Chorizo
- Poblano peppers
- Mascarpone cheese
- Mozzarella cheese
- Cauliflower rice
- Onion
- Ground cumin
- Smoked paprika
- Lime
- Butter
- Cilantro
- Salt
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Poblano Stuffed Peppers
Preheat your oven to 400°F.
Cut each pepper in half lengthwise, giving you 8 poblano halves.
Add the peppers onto a baking sheet lined with parchment paper and bake for 10 minutes.
While the peppers are baking, add the chorizo to a skillet .
Cook until browned, then remove and set it aside, leaving the fat in the skillet.
Add in the onion and sauté until tender.
Add in the butter, smoked paprika and cumin, then allow the spices to toast for about 20 seconds.
Add in the cauliflower rice and toss to combine, then cook until tender.
Add in the cilantro, lime zest, juice and mascarpone cheese.
Once melted, add the chorizo back in and toss to combine.
Once the peppers have baked 10 minutes, remove them from the oven and blot them with paper towels to absorb any liquid.
Increase the temperature to 425°F and fill each pepper with the chorizo mixture.
Top with the shredded mozzarella cheese and bake for another 15 minutes or until the cheese is melted and slightly golden.
☑️ Storage Instructions
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap individually and freeze for up to 3 months. Reheat in the oven at 350F until warmed through.
🍴 What to Serve with Stuffed Peppers
- Guacamole or Homemade Salsa
- Mexican Cauliflower Rice
- Fresh side salad with Lime Avocado Dressing
- Keto Tortillas or Cheese Crisps
💡 Tips for Making Stuffed Peppers
- Roasting the peppers slightly before stuffing and baking ensures the peppers are nice and tender.
- Use fresh ingredients. Fresh lime juice, cilantro, and quality chorizo make all the difference.
- Do not overstuff! Leave a little room so the filling stays inside when baking.
- A broil blast at the end melts and slightly crisps the cheese for the perfect texture.
- Let them rest for A few minutes makes them easier to handle and helps the flavors meld together.
🔄 Substitutions and Additions
- Swap the protein: Ground beef, chicken, or even turkey works great instead of chorizo.
- Cheese: I used shredded mozzarella cheese, but you can use cheddar, pepper Jack or any of your favorite melty cheeses.
- Spices: Add diced jalapeños or a sprinkle of cayenne for extra heat.
- Other veggies: Diced bell peppers, mushrooms, or spinach can be mixed into the filling.
- Toppings: Sour cream, avocado, or a drizzle of hot sauce take these to the next level.
- Air Fryer version: Cook at 375F for about 10 minutes, or until the cheese is melted and golden.
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.
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 Mexican-Inspired Recipes
- Easy Taco Casserole
- Smokey Chipotle Lime Grilled Chicken
- Beef Tacos with Cheese Shells
- Baked Southwest Skillet
- Mexican Cauliflower Rice
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Keto Stuffed Poblano Peppers
Ingredients
- 12 ounces pork Chorizo
- 4 poblano peppers
- 2 cups cauliflower, riced
- ½ cup mascarpone cheese, room temperature
- ½ cup shredded mozzarella cheese
- ½ yellow onion, diced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoon butter
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 lime, zest and juice
- ½ teaspoon salt
Instructions
- Preheat oven to 400°F. Cut each pepper in half lengthwise, giving you 8 poblano halves. Add the peppers onto a baking sheet lined with parchment paper and bake for 10 minutes.
- While the peppers are baking, add the chorizo to a skillet. Cook until browned, then remove and set it aside, leaving the fat in the skillet.
- Add in the onion and sauté until tender. Add in the butter, smoked paprika and cumin, then allow the spices to toast for about 20 seconds.
- Add in the cauliflower rice and toss to combine, then cook until tender. Add in the cilantro, lime zest, juice and mascarpone cheese.
- Once melted, add the chorizo back in and toss to combine. Once the peppers have baked 10 minutes, remove them from the oven and blot them with paper towels to absorb any liquid. Increase the temperature to 425°F and fill each pepper with the chorizo mixture.
- Top with the shredded mozzarella cheese and bake for another 15 minutes or until the cheese is melted and slightly golden.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*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, Monk Fruit or Allulose.
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.
Rate this Recipe*Originally published on July 6, 2018, updated on February 28, 2025 with improvements to the recipe, new photos, new recipe information and helpful tips.
Hope
This looIs absolutely delicious.
Keto Cooking Christian
Thanks so much!
Linda Briggs
I’ve made this recipe a few times and it is superb. Does not taste low carb at all. Delicious. L. Briggs
Keto Cooking Christian
I'm glad you thought it was superb!
Sharon
Amazing recipe! But I substituted miracle rice for the cauliflower. No carbs and 20 cal per bag and the texture is pretty close. The only drawback is they don’t freeze well. Thanks
Kat
We loved this so much that I made it again. Only something was different, the chorizo I bought this time seems extremely HOT! There is nothing on the packaging that says "hot". Any way to calm it down, maybe add some cooked ground turkey? Hate to toss it out with the way everything costs these day:'(
Keto Cooking Christian
Oh my, sorry to hear that, and yes, adding some ground turkey would calm it down some. Personally, I would add some plain ground pork though.
Cynthia
So Good! Made it tonight exactly as written. 10 out of 10. This will remain in my keto dinner rotation. Thank you for sharing this recipe!!
Keto Cooking Christian
I LOVE hearing this! I am thrilled you loved it so much. Thank you for the sweet review.
Germaine M Schweibinz
Hello Julianne, what is the serving size, one whole pepper per person or just a 1/2? Thanks Germaine
Keto Cooking Christian
Hi there! It's one pepper per serving.
Dupie
I love this recipe! I make all meals for the week on Sunday, doubling some for the freezer. Can this recipe be frozen
Keto Cooking Christian
I've not tried freezing it myself, but I imagine it would work.
Susan Siemers
I have frozen. It worked just fine! Making again tonight, all the ingredients ready to go.
Keto Cooking Christian
Awesome! I'm so glad you found it to be a keeper.
Lisa
Those look delicious!
Keto Cooking Christian
Thank you!
Leigh
Oh wow. These are astonishingly good! I made this recipe last night and I have to say that this may be THE greatest Poblano recipe I have EVER tasted. Certainly, it makes the lineup for my favorite Keto recipe of all time. My husband who is a real stickler was crazy about it too. I followed the recipe precisely except for using some extra onion (closer to half than a quarter) because I was trying to make room in my fridge. I think this added an element of sweetness that brought out the smoky flavors in the dish very nicely. I can't wait to make this again whenever poblano peppers are readily available in my local store. WOW! You really nailed it! Thanks for helping to make our stay-at-home self-isolation a little bit brighter 🙂
Keto Cooking Christian
Aww, I'm so happy to hear that and thank you so much for your kind words!
Leigh
I make this every month. Double recipe. Truly world class after all this time.
Jan
I've made this twice now as I have a great poblano plant this season.
With or without the mascarpone it was delish and will be a returning fav.
Keto Cooking Christian
Great to hear, thanks for letting me know you enjoyed it!
Jan
Didn't have mascarpone so made it without, so delish! Will definitely be making this again.
Even wo the chorizo, I'd love this as a side dish.
Keto Cooking Christian
Awesome, glad you liked it!
Jen Fernandez
This has quickly become a fave. Didn't have poblano peppers tonight so used green and red bell peppers and also added chicken to it tonight to make a one dish meal. 😁 So good.
Jen Fernandez
This has quickly become a fave. Didn't have poblano peppers tonight so used green and red bell peppers and also added chicken to it tonight to make a one dish meal. ? So good.
Keto Cooking Christian
HI Jen,
So glad it's become a favorite of your's! Smart idea to replace the peppers too! This is the type of dish you can easily tweak according to what you have on hand 🙂 Thanks for stopping by and for the great feedback!