Main Dish

Chorizo Sausages Stuffed Poblano Peppers

Chorizo Stuffed Poblano Peppers

You won’t believe how quick and easy these tasty stuffed poblano 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 low carb poblano pepper recipe for even faster weeknight meals later.

Ingredients for this Recipe :

  • 2 cup sugar-free tomato sauce, divided
  • 4 large Poblano peppers
  • 1½ lbs. bulk Chorizo sausage
  • 8 oz. cream cheese, softened
  • 4 oz. goat cheese softened
  • 1/2 cup freshly grated Parmesan cheese, divided
  • Sea salt and black pepper, to taste
  • Optional: Additional tomato sauce and Parmesan cheese, for serving.

How to Make Stuffed Poblano Peppers :

Step 1:

Preheat oven to 350°F and spread tomato sauce across the bottom of a 9×13” glass baking dish. Set aside.

Step 2:

Cut poblano peppers in half lengthwise, leaving stems intact on one side. Remove seeds and set them aside.

Step 3:

Brown Chorizo in a large skillet over medium-high heat, stirring occasionally, until no longer pink. Remove from heat and drain excess fat from the pan.

Step 4:

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.

Step 5:

Carefully spoon sausage mixture into empty Poblano pepper halves and arrange in prepared glass baking dish and sprinkle with remaining Parmesan cheese.

Step 6:

Place baking dish in preheated oven for 25-30 minutes, or until cheese is melted and peppers are heated through. Remove from oven and serve these stuffed poblano peppers immediately with additional tomato sauce and Parmesan cheese, if desired.

Sausage with poblano pepper

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Chorizo Sausages Stuffed Poblano Peppers

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Main Course American, Mexican
Serves: 5
Prep Time: 10 minutes Cooking Time: 25-30 minutes Total Time: 35-40 minutes

Delicious stuffed poblano peppers recipe, made with Chorizo sausage, Poblano peppers, tomato sauce, and cheese. This low-carb poblano pepper comes together in just over half an hour without much fuss.

Ingredients

  • 2 cup sugar-free tomato sauce, divided
  • 4 large Poblano peppers
  • 1½ lbs. bulk Chorizo sausage
  • 8 oz. cream cheese, softened
  • 4 oz. goat cheese, softened
  • 1/2 cup freshly grated Parmesan cheese, divided
  • Sea salt and black pepper, to taste
  • Optional: Additional tomato sauce and Parmesan cheese, for serving.

Instructions

1

Preheat oven to 350°F and spread tomato sauce across the bottom of a 9x13” glass baking dish. Set aside.

2

Cut poblano peppers in half lengthwise, leaving stems intact on one side. Remove seeds and set them aside.

3

Brown Chorizo in a large skillet over medium-high heat, stirring occasionally, until no longer pink. Remove from heat and drain excess fat from the pan.

4

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.

5

Carefully spoon sausage mixture into empty Poblano pepper halves and arrange in prepared glass baking dish and sprinkle with remaining Parmesan cheese.

6

Place baking dish in preheated 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.

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