Chorizo & Cauliflower Rice Stuffed Poblano Peppers – Keto and Low Carb

chorizo stuffed poblano peppers

I absolutely love Chorizo, I use it in so many dishes, including breakfast!  It’s so full of flavor, I use the grease to sauté the cauliflower rice in, which makes it so tasty!  Roasted poblanos are stuffed with these wonderful flavors, and a little Italian flair with creamy mascarpone cheese and topped off with mozzarella cheese.

Ingredients

12 ounces Chorizo

4 poblano peppers

1/2 cup mascarpone cheese, at room temperature

1/2 cup shredded mozzarella cheese

2 cups of cauliflower, riced

1/4 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

 

Preparation

Preheat oven to 400F.

Brush the poblano peppers with olive oil and either grill or broil in the oven for a 5-7minutes, to char the skins.

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

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.

chorizo stuffed poblano peppers

chorizo stuffed poblano peppers

chorizo stuffed poblano peppers

To calculate the macros per serving, it’s recommended that you weight your peppers since they vary so much in size, then plug the data into your favorite macros app.

Chorizo and Cauliflower Rice Stuffed Poblano Peppers - Keto and Low Carb


Chorizo & Cauliflower Rice Stuffed Poblano Peppers - Keto and Low Carb
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
I absolutely love Chorizo, I use it in so many dishes, including breakfast!  It's so full of flavor, I use the grease to sauté the cauliflower rice in, which makes it so tasty!  Roasted poblanos are stuffed with these wonderful flavors, and a little Italian flair with creamy mascarpone cheese and topped off with mozzarella cheese.
Course: Main Course
Servings: 4
Ingredients
  • 12 ounces pork Chorizo or you can use beef
  • 4 poblano peppers
  • 1/2 cup mascarpone cheese at room temperature
  • 1/2 cup shredded mozzarella cheese
  • 2 cups of cauliflower riced
  • 1/4 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
Preparation
  1. Preheat oven to 400F.
  2. Brush the poblano peppers with olive oil and either grill or broil in the oven for a 5-7minutes, to char the skins.  Remove and add to a bowl covered with plastic wrap. Set aside for a few minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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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