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