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 – 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 – 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.
- 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:
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!
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 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
Tools We Used For This Recipe:
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
- Sharp Chef’s Knife & Chopping Block
- Casserole Pan
- Cast Iron Skillet
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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!
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Until Next Time,
Briana & Chamere
Keto Stuffed Poblano Peppers with Chorizo
- 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 oz 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!
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.