Chorizo Stuffed Poblano Peppers are a simple dish that comes together in under an hour. This low carb dish freezes well so it’s great for meal planning.
Chorizo Stuffed Poblano Peppers
Chorizo Stuffed Poblano Peppers come together easily. While this delicious, low-carb entrée doesn’t require much fuss to make, it does have lots of flavor. The spicy Chorizo sausage delivers lots of flavor without having to add a lot of other seasonings. These peppers freeze extremely well, so you can easily double or triple this recipe for even faster weeknight meals later. Here’s how to make them.
This recipe serves 4-6.
Prep time: 10 minutes
Cook time: 25-30 minutes
Ingredients
- 2 cups tomato sauce, divided
- 4 large Poblano peppers
- 1½ lbs bulk Chorizo sausage
- 8 oz cream cheese, softened
- 4 oz goat cheese, softened
- ½ cup freshly grated Parmesan cheese, divided
- sea salt and black pepper, to taste
Optional
- additional tomato sauce and Parmesan cheese, for serving
Instructions
Preheat the oven to 350°F.
Spread tomato sauce across the bottom of a 9×13” glass baking dish and set aside.
Cut the Poblano peppers in half lengthwise, leaving stems intact on one side. Remove the seeds and set aside.
Brown the 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 the skillet and stir until the cheese is melted and the sausage is thoroughly coated. Season with salt and pepper, to taste.
Carefully spoon the sausage mixture into the empty Poblano pepper halves and arrange in a prepared glass baking dish.
Sprinkle the remaining Parmesan cheese across the top of the peppers.
Place the baking dish into the 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.
Chorizo Stuffed Poblano Peppers
Ingredients
- 2 cups tomato sauce, divided
- 4 large Poblano peppers
- 1½ lbs bulk Chorizo sausage
- 8 oz cream cheese, softened
- 4 oz goat cheese, softened
- ½ cup freshly grated Parmesan cheese, divided
- sea salt and black pepper, to taste
- Optional
- additional tomato sauce and Parmesan cheese, for serving
Instructions
Preheat the oven to 350°F.
Spread tomato sauce across the bottom of a 9x13” glass baking dish and set aside.
Cut the Poblano peppers in half lengthwise, leaving stems intact on one side. Remove the seeds and set aside.
Brown the 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 the skillet and stir until the cheese is melted and the sausage is thoroughly coated. Season with salt and pepper, to taste.
Carefully spoon the sausage mixture into the empty Poblano pepper halves and arrange in a prepared glass baking dish.
Sprinkle the remaining Parmesan cheese across the top of the peppers.
Place the baking dish into the 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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 1155Total Fat: 95gSaturated Fat: 42gTrans Fat: 0gUnsaturated Fat: 46gCholesterol: 232mgSodium: 3459mgCarbohydrates: 19gFiber: 3gSugar: 9gProtein: 56g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. Your serving size and ingredients may differ.
The post Chorizo Stuffed Poblano Peppers Recipe appeared first on Mom Knows It All - From Val's Kitchen.
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