Creamy Chorizo-Stuffed Poblano Peppers
Tender poblano peppers stuffed with savory Mexican chorizo, cream cheese, and melted Monterey Jack. A rich, creamy keto main dish with mild heat and plenty of flavor.
Servings: 4 (2 stuffed halves per person)
Calories: 402kcal
Equipment
- Skillet
- Baking dish
Ingredients
- 4 medium poblano peppers approximately 12–16 oz total
- 8 oz raw Mexican pork chorizo casings removed if applicable
- 4 oz cream cheese softened
- 1 cup (4 oz) Monterey Jack cheese, freshly shredded, divided
- 4 tbsp (¼ cup) yellow onion, finely diced
- 1 tsp minced garlic
- Fresh cilantro optional garnish
Instructions
- Preheat oven to 400°F. Halve the poblano peppers lengthwise and remove the seeds and membranes. Arrange the pepper halves cut-side up in a baking dish.
- Roast for approximately 15 minutes, until mostly tender. Larger or thicker peppers may need additional time.
- Cook the chorizo in a skillet over medium heat, breaking it apart with a spatula as much as its texture allows. Cook thoroughly to an internal temperature of 160°F.
- Add the aromatics. Add the diced onion to the chorizo and cook until softened. Stir in the minced garlic and cook for approximately 30 seconds. Drain excess rendered fat if necessary, then remove from heat.
- Prepare the cheese filling. In a separate bowl, combine the softened cream cheese with ½ cup (2 oz) of the shredded Monterey Jack until evenly mixed.
- Stuff the peppers. Spread the cream cheese mixture evenly among the eight pre-roasted poblano halves. Spoon the cooked chorizo mixture over the cheese layer, dividing it evenly among the peppers. Sprinkle the remaining ½ cup (2 oz) Monterey Jack over the tops.
- Bake the stuffed peppers. Return to the oven and bake for approximately 10 minutes, until the peppers are fork-tender and the cheese is melted.
- Garnish and serve. Garnish with fresh cilantro, if desired, and serve warm.
Notes
Nutrition Note: Nutritional values are estimates and may vary based on ingredients and serving sizes. Net carbs are calculated by subtracting dietary fiber and, when applicable, eligible sweeteners such as allulose and erythritol from total carbohydrates.
Nutrition
Serving: 2halves | Calories: 402kcal | Carbohydrates: 10.9g | Protein: 17.6g | Fat: 32.7g | Saturated Fat: 15.8g | Sodium: 712mg | Fiber: 1.9g | Sugar: 4.5g | Net Carbohydrates: 9g