Chorizo-Stuffed Poblano Peppers
You won’t believe how quick and easy these tasty stuffed peppers come together. You can have this delicious, low-carb entrée on the table in just over half an hour without much fuss, because the spicy Chorizo sausage delivers a ton of flavor without adding a lot of other seasonings. As an added bonus, these peppers freeze extremely well, so you can easily double or triple this recipe for even faster weeknight meals later.
Click below the individual ingredient link to shop on Amazon.
As an Amazon Associate, we may earn commissions from qualifying purchases.
As an Amazon Associate, we may earn commissions from qualifying purchases.
Ingredients
- 2 cups sugar-free tomato sauce * divided
- 4 large Poblano peppers
- 1½ lbs. Chorizo sausage bulk
- 8 oz. cream cheese softened
- 4 oz. goat cheese softened
- ½ cup Parmesan cheese freshly grated, divided
- Sea salt and black pepper to taste
Optional for serving:
- tomato sauce additional
- Parmesan cheese
Instructions
- Preheat oven to 350°F and spread tomato sauce across bottom of 9×13” glass baking dish. Set aside.
- Cut Poblano peppers in half lengthwise, leaving stems intact on one side. Remove seeds and set aside.
- Brown Chorizo in a large skillet over medium-high heat, stirring occasionally, until no longer pink. Remove from heat and drain excess fat from pan.
- Add cream cheese, goat cheese, and ¼ cup Parmesan cheese to skillet and stir until cheese is melted and sausage is thoroughly coated. Season with salt and pepper, to taste.
- Carefully spoon sausage mixture into empty Poblano pepper halves and arrange in prepared glass baking dish and sprinkle with remaining Parmesan cheese.
- Place baking dish in pre-heated oven for 25-30 minutes, or until cheese is melted and peppers are heated through. Remove from oven and serve immediately with additional tomato sauce and Parmesan cheese, if desired.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 439kcal (22%)Carbohydrates: 12g (4%)Protein: 21g (42%)Fat: 34g (52%)Saturated Fat: 21g (131%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 133mg (44%)Sodium: 713mg (31%)Potassium: 496mg (14%)Fiber: 3g (13%)Sugar: 7g (8%)Vitamin A: 2098IU (42%)Vitamin C: 114mg (138%)Calcium: 207mg (21%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Equipment
- Spoon – for removing seeds from the poblanos
- large skillet – for cooking the chorizo filling
- Wooden spoon – for stirring the filling
- mixing bowl – if combining filling ingredients before stuffing
- Baking dish – for baking the stuffed peppers
- Tongs – useful if roasting or handling hot peppers
- aluminum foil – for easier cleanup or covering while baking
- Cheese grater – if using freshly grated cheese
- Small paring knife – for more precise pepper prep
- blender – if making a sauce to go with them
Promotions Kitchenware
Map RecipeDiscover more from MenuCulture
Subscribe to get the latest posts sent to your email.