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.

❤️ 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.

🥣 Recommended Tools

• Baking sheet
• Parchment paper
• Large skillet

🔪 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

*Originally published on July 6, 2018, updated on February 28, 2025 with improvements to the recipe, new photos, new recipe information and helpful tips.