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    Home » Blog » Recipes

    Published: November 12, 2020·Last Modified: December 21, 2021 · Leave a comment · This post may contain affiliate links · This blog generates income via ads

    Chorizo Stuffed Poblano Peppers (Keto, Gluten Free)

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    graphic with text of Keto Stuffed Poblano Peppers with Chorizo

    These Stuffed Poblanos with Chorizo are the perfect easy low carb and keto friendly dinner for busy weeknights, or really anytime. Cheesy stuffed poblano peppers packed full of Kiolbassa Smoked Meats chorizo, cauliflower rice, jalapeños, with cream cheese, cilantro and lime! An easy, flavor packed and filling dinner.

    super cheesy chorizo stuffed poblano peppers topped with chorizo in a cast iron casserole dish

    Disclosure: This recipe is a paid partnership with our awesome friends at Kiolbassa Smoked Meats! We are huge fans of their very high quality, amazing smoked sausages, chorizo, and bacon. This family owned company only focuses on using the best ingredients to make mouthwatering products.

    Every product is slow-crafted in small batches. No fillers, just authentic recipes. You can always count on anything that you get from Kiolbassa to taste amazing, be completely gluten free, and have a very short ingredient list. You can read more about their story here!

    Now, on to this recipe! We chose Kiolbassa's authentic Mexican style chorizo to stuff some poblano peppers and it was easily one of the best decisions we've made as of late. These keto stuffed poblano peppers are packed full of seasoned cauliflower rice, garlic, onions, and of course, plenty of cheese! The perfect weeknight dinner, or a great addition to your football Tailgate spread. Gluten free, keto friendly, and incredibly tasty.

    Feel free to skip to the recipe card if you’re ready to get right into it. We do cover common questions, tips, and tricks in the body of this post to keep reading if you’re wondering something. You may also benefit from the step by step photos below. Get your shopping list ready, you're going to be thrilled with this delicious meal!

    Ingredients:

    • Avocado oil - We drizzle the peppers with poblanos avocado oil to roast them. You could sub for olive oil if you prefer.
    • Poblano peppers - We clean out the peppers and remove the seeds, then roast the peppers with stuffed toppings. If you want you could use bell peppers instead but we really love the poblano flavor for this recipe!
    • Kosher salt - The best salt, it's less salty than other salts and it's easy to control the salt level gradually.
    • Kiolbassa Smoked Meats Chorizo Sausage - These stuffed poblanos are absolutely stuffed with this high quality, delicious chorizo!
    • Yellow onion, diced - You could sub onion powder instead if you prefer, but fresh is definitely the yummiest.
    • Jalapeños, diced - Leave the seeds in for a little more heat, take them out for less spice.
    • Cauliflower rice - You can make your own or use pre-made, we used frozen and then prepared it according to the directions.
    • Garlic, minced - Use garlic powder instead if you prefer, but again fresh is always best!
    • Chili powder, cumin, cayenne pepper, black pepper, fresh lime juice and chopped cilantro - To season the cauliflower rice. Season to taste, and you can obviously leave out things if you don't like them.
    • Cream cheese, full fat - This binds the cauli rice mixture. Technically optional, but we like a little bit of cream cheese. It really adds to the overall satiation of this dish.
    • Shredded Chihuahua cheese - You could substitute for any cheese you want, but we love Chihuahua cheese for these stuffed poblanos. Pepper jack cheese, cheddar cheese, Monterrey jack cheese, or Cotija cheese would be great for topping as well.
    • To garnish: lime wedges, cilantro, sour cream, hot sauce avocado or even this yummy avocado lime crema!
    chorizo stuffed poblano peppers with limes and cilantro in a cast iron casserole dish

    How to Make These Chorizo Stuffed Poblanos:

    This recipe is now available as a Google Web Story here!

    To begin, start by prepping your poblano peppers. Preheat your oven to 425°F. Cut them down the middle and gently remove the seeds. Place them in a casserole dish and drizzle them with avocado oil. Season liberally with salt, then bake them until nice and soft, about 15-20 minutes. The skin should look a little wrinkly, be very soft, and they will look a little charred. Set aside.

    Heat a cast iron skillet over medium heat, and add your Kiolbassa Chorizo to the hot skillet by squeezing the meat from the casing. Break apart with a wooden spoon or spatula until you get some nice crumbly pieces. You won't need any additional oil, since plenty of fat will be rendered from the chorizo as it cooks.

    kiolbassa smoked meats chorizo raw in the package and cooked in a cast iron skillet

    Once the chorizo is nice and crispy, add in your diced onion, jalapeño and cauliflower rice with a large pinch of salt. Allow to cook until peppers and onions are softened, and the cauliflower rice starts to get "fluffy" as the extra liquid cooks out.

    • cooked chorizo with jalapenos and onions
    • chorizo jalapenos and onions with cauliflower rice in a skillet with a wooden spoon

    After cauliflower rice and chorizo mixture is cooked, add in a squeeze of lime juice, your dry seasonings (to taste), garlic, and chopped cilantro (optional). Cook until the garlic is fragrant, about 30 seconds.

    cast iron skillet with chorizo cauliflower rice with fresh cilantro and garlic

    Once the garlic is fragrant, stir in the cream cheese and about half of the shredded Chihuahua cheese until melted and pliable.

    cooked chorizo cauliflower rice with chihuahua cheese and cream cheese in a cast iron skillet with a wooden spoon

    Taste the filling mixture and adjust seasonings to taste. Scoop the mixture into your poblano peppers until full, then secure with toothpicks.

    poblano peppers stuffed with cheesy chorizo sour cream mixture and secured with toothpicks

    Top the peppers with the remaining shredded Chihuahua cheese, then broil on high for 5-7 minutes, until the cheese is melted, brown and bubbly. Top with cilantro, and lime juice. Serve and enjoy!

    chorizo stuffed poblano peppers with kiolbassa smoked meats chorizo

    Are These Keto Stuffed Peppers Spicy?

    We suppose everyone had a different tolerance to spice, but we assume to most people's standards, these peppers are a touch spicy. We think they're kind of perfect though, and it's easy to modify the spice level, so don't worry! Like many of our recipes, we always remind people that you can always remove the seeds from the jalapeños to greatly decrease the spice. Leaving them out entirely is also an option.

    When it comes to the dry seasonings, we always recommend starting with about half the amount we suggest, then adding slowly to taste. One other thing we'd like to mention is that the amount of dairy in this recipe really cuts down on the spice level.

    You can always reserve some of the dry seasonings for after all of the cheese is added to the filling before adding in all of the dry seasonings. Truly though ,we think the spice level is just right, so if you like a little kick, you can just stick with our suggested amounts of chili powder, cumin and cayenne! Our suggested amounts are always just suggestions, and if you're nervous about it at all, season it to taste and build what you want. We're not judging you!

    Overall, we think that this is just one of those pork recipes that you will come back to time and time again to eat as your main course for the whole family!

    The Best Way To Prepare Poblano Peppers:

    Poblano peppers are tasty and mild large peppers perfect for stuffing! We do recommend keeping the stem intact so it holds the pepper together a little better. You will want to remove the seeds though. To do this, simply cut down the middle of your pepper, and gently remove the seeds with your hand or a small spoon.

    It's okay if the pepper "cracks" a little at the top, we will stuff it later and then secure it with toothpicks to keep it from falling apart. Just make sure to add them to an oven safe dish, then drizzle with oil and season generally with salt.

    We want the peppers to be nice and soft, because when we go to stuff them later, we will simply broil them for a few minutes, so they won't really have any time to soften up. They're really quite simple to prepare!

    Not feeling like stuffing the peppers? Don't worry! You could dice up the raw poblanos, then sauté them in a cast iron with the rest of the ingredients. That way, you can still enjoy all the same flavors, while turning this dish into a yummy skillet meal!

    cheesy stuffed poblano peppers with melted chihuahua cheese and cilantro

    How To Reheat The Peppers:

    You can store any leftover stuffed poblanos in an airtight container for up to 5 days after preparing them. We're not sure if freezing is a great method, we've never tried it. To be honest, they don't last that long because they're so delicious! To reheat, you can either warm them up for about 1-2 minutes on high in the microwave, or put them back in the oven for 10-15 minutes at around 300°F.

    chorizo stuffed poblano peppers with cilantros limes and kiolbassa smoked meats chorizo

    Looking For More Food? Check Out These Recipes Using Kiolbassa Smoked Meats Recipes?

    • Cajun Shrimp Sausage and Peppers Skillet
    • Easy Keto Fried Cabbage and Sausage Skillet Recipe
    • Keto Brown Butter Cornbread Recipe with Bacon
    • Loaded Keto Potato Soup
    • Chorizo 7 Layer Dip
    • Keto French Toast Pigs in a Blanket with Candied Bacon
    • keto french toast pigs in blanket with maple syrup drizzle
    • handheld spoonful of shrimp with sausage and peppers
    • keto fried cabbage with sausage with wooden spoon
    • brown butter cornbread with bacon in a cast iron skillet with a slice taken out on a pie serving utensil
    • low carb potato soup with bacon jalapenos smoked sausage cheese and sour cream on a blue backdrop
    • keto 7 layer dip with chorizo with lettuce cilantro and tomatoes in glass casserole dish

    Want to get supplies for this recipe or shop our keto kitchen or pantry? We've linked our favorites above and right here in our Amazon Store!  

    A Full Living is a participant in the Amazon Services LLC Associate program, an affiliate advertising program designed to promote a means for sites to earn advertising fees by linking products to amazon.com. We only share products we use and love. It doesn't cost you anything extra to shop using our links, but we earn a small commission that helps us keep this site going! 


    If you get a chance to try this recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later. We love sharing your versions of our creations over on Instagram @afullliving!

    chorizo stuffed poblano peppers on a plate with limes and raw chorizo in the background

    If you could please leave a comment and/or a rating if you loved this recipe, we would be forever grateful! (Ratings helps users find our recipes, since users say that they like them!)

    Thanks for stopping by! Be sure to subscribe to our email newsletter so you’re the first to know about new recipes we post on our blog.

    Until Next Time,
    Briana & Chamere

    chorizo stuffed poblano peppers keto friendly

    Chorizo Stuffed Poblano Peppers (Keto)

    These Keto Stuffed Poblano Peppers with Chorizo are the perfect easy low carb and keto friendly dinner for busy weeknights, or really anytime. Cheesy stuffed poblano peppers packed full of Kiolbassa Smoked Meats chorizo, cauliflower rice, jalapeños, with a generous portion of cream cheese and chihuahua cheese. An easy, flavor packed and filling dinner!
    5 from 2 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 8 servings
    Author: Briana

    Ingredients

    • 4 whole poblano peppers, de-seeded and sliced down the middle, stems intact
    • 1 tablespoon avocado oil
    • 1 tablespoon kosher salt (2-3 teaspoons, added slowly and to taste)
    • 12 ounces Kiolbassa Smoked Meats chorizo, cooked
    • 1 medium yellow onion, diced
    • 2 whole jalapeños, diced
    • 16 ounces cauliflower rice
    • 4 cloves garlic, minced
    • 1 teaspoon chili powder (or to taste)
    • 1 teaspoon cumin (or to taste)
    • ½ teaspoon black pepper (or to taste)
    • ¼ teaspoon cayenne pepper (or to taste)
    • 1 whole lime, juiced
    • ½ cup chopped cilantro (optional)
    • 8 ounces cream cheese, full fat
    • 12 ounces shredded Chihuahua cheese

    Instructions

    • Preheat your oven to 425°F. Cut the poblano peppers down the middle and gently remove the seeds. Place them in a casserole dish and drizzle them with avocado oil. Season liberally with salt, then bake them until nice and soft, about 15-20 minutes. Set aside.
    • Heat a cast iron skillet over medium heat, and add the chorizo to the hot skillet by squeezing the meat from the casing and searing the small bits. Once the chorizo is cooked (after about 10 minutes), add in your diced onion, jalapeño and cauliflower rice with a large pinch of salt. Allow to cook until peppers and onions are softened, and the cauliflower rice starts to get “fluffy” as the extra liquid cooks out.
    • Add in a squeeze of lime juice, your dry seasonings (to taste), garlic, and chopped cilantro (optional). Cook until the garlic is fragrant, about 30 seconds. Stir in the cream cheese and about half of the shredded Chihuahua cheese until melted and pliable. Taste the filling mixture and adjust seasonings to taste. Scoop the mixture into your poblano peppers until full, then secure with toothpicks.
    • Top the peppers with the remaining shredded Chihuahua cheese, then broil on high for 5-7 minutes, until the cheese is melted, brown and bubbly. Top with cilantro, and lime juice. Serve and enjoy!

    Notes

    • Reheat in the oven, on the stovetop or in the microwave.
    • These will keep in the fridge for up to 5 days in an airtight container, we don't recommend freezing them. 

    Nutrition

    Sodium: 1586mg | Calcium: 332mg | Vitamin C: 30mg | Vitamin A: 1065IU | Sugar: 3g | Fiber: 2g | Potassium: 290mg | Cholesterol: 98mg | Calories: 418kcal | Saturated Fat: 17g | Fat: 35g | Protein: 19g | Carbohydrates: 8g | Iron: 1mg

    These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.

    Did you love it?If you made this recipe, make sure to show us on Instagram at @AFullLiving or tag #AFullLiving! We love to see what you guys are making!
    Course: Appetizer, Main Course
    Cuisine: Mexican-American
    Keyword: chorizo, easy keto, keto, low carb, stuffed peppers
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    Reader Interactions

    Comments

    1. Sharri says

      September 11, 2021 at 4:10 pm

      5 stars
      Best keto recipe I have tried!!

      Reply
      • Briana says

        September 11, 2021 at 7:56 pm

        Hey Sharri, Wow.. this made our day! We're so glad you enjoyed it. Thanks so much for your review!

        Reply

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