Last updated on November 19th, 2020
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!
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.
Here’s What We Used For These Keto Stuffed Poblano Peppers with Chorizo:
- Avocado oil
- Poblano peppers, sliced down the middle, seeds removed, stems intact
- Kosher salt
- Kiolbassa Smoked Meats Chorizo
- Yellow onion, diced
- Jalapeños, diced
- Cauliflower rice
- Garlic, minced
- Chili powder
- Cumin
- Cayenne pepper
- Black pepper
- Fresh lime juice
- Chopped cilantro (optional)
- Cream cheese, full fat
- Shredded Chihuahua cheese
- To garnish: lime wedges, cilantro, avocado or even our avocado lime crema!
Are These Keto Stuffed Poblano 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!
The Best Way To Prepare Poblano Peppers:
ThPoblano 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!
How To Reheat These Keto Stuffed Poblano 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.
Looking For More Recipes Using Kiolbassa Smoked Meats Products?
- Cajun Shrimp Sausage and Peppers Skillet
- Easy Keto Fried Cabbage and Sausage Skillet Recipe
- Keto Brown Butter Cornbread Recipe with Bacon
Tools We Used For This Recipe:
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
- Sharp Chef’s Knife & Chopping Block
- Casserole Pan
- Cast Iron Skillet
- Toothpicks
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!
How to Make These Keto Stuffed Poblano Peppers with Chorizo:
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. 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.
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. Once the garlic is fragrant, stir in the cream cheese and about half of the shredded Chihuahua cheese until melted and pliable.
At this point 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!
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!
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Until Next Time,
Briana & Chamere
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!
- 4 whole poblano peppers, de-seeded and sliced down the middle, stems intact
- 1 tbsp avocado oil
- 1 tbsp kosher salt (2-3 teaspoons, added slowly and to taste)
- 12 ounces Kiolbassa Smoked Meats Chorizo
- 1 medium yellow onion, diced
- 2 whole jalapeños, diced
- 16 ounces cauliflower rice
- 4 cloves garlic, minced
- 1 tsp chili powder (or to taste)
- 1 tsp cumin (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1/4 tsp cayenne pepper (or to taste)
- 1 whole lime, juiced
- 1/2 cup chopped cilantro (optional)
- 8 ounces cream cheese, full fat
- 12 ounces shredded Chihuahua cheese
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 your Kiolbassa 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!
Macros: We estimated our macros using MyFitnessPal and they are provided as a courtesy. We cannot guarantee the accuracy.
Makes 8 servings, 327 calories per serving, 27.7g fat, 13.2g protein, 8g total carbs, 2g fiber, making 6 net carbs.
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