Keto Stuffed Poblano Peppers

Name: Keto Stuffed Poblano Peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving
Ingredients: 12 ounces pork chorizo; 4 poblano peppers; 2 cups cauliflower; ½ cup mascarpone cheese; ½ cup shredded Mozzarella cheese; ½ yellow onion; 2 tablespoons fresh cilantro; 2 tablespoon butter; 2 teaspoons smoked paprika; 1 teaspoon ground cumin; 1 lime; ½ teaspoon salt

User Reviews

4.9

30 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
8
Calories
298 kcal
Course
Main Course
Cuisine
Mexican

Keto Stuffed Poblano Peppers

Iris Warren

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These Keto Stuffed Poblano Peppers are smoky, cheesy, and packed with bold Mexican flavors in every bite.

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Ingredients

Servings

12 ounces pork chorizo
4 poblano peppers
2 cups cauliflower riced
½ cup mascarpone cheese room temperature
½ cup shredded Mozzarella cheese
½ yellow onion diced
2 tablespoons fresh cilantro chopped
2 tablespoon butter
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 lime zest and juice
½ teaspoon salt

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Instructions

Preheat oven to 400°F. Cut each pepper in half lengthwise, giving you 8 poblano halves. Add the peppers onto a baking sheet lined with parchment paper and bake for 10 minutes.
While the peppers are baking, add the chorizo to a skillet. Cook until browned, then remove and set it aside, leaving the fat in the skillet.
Add in the onion and sauté until tender. Add in the butter, smoked paprika and cumin, then allow the spices to toast for about 20 seconds.
Add in the cauliflower rice and toss to combine, then cook until tender. Add in the cilantro, lime zest, juice and mascarpone cheese.
Once melted, add the chorizo back in and toss to combine. Once the peppers have baked 10 minutes, remove them from the oven and blot them with paper towels to absorb any liquid. Increase the temperature to 425°F and fill each pepper with the chorizo mixture.
Top with the shredded mozzarella cheese and bake for another 15 minutes or until the cheese is melted and slightly golden.