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  • Writer's pictureKanning Kathy

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. Prep time: 10 minutes Cook time: 25-30 minutes Serves: 4-6


2 c. sugar-free tomato sauce,* divided

4 large Poblano peppers 1½ lbs. bulk Chorizo sausage 8 oz. cream cheese, softened 4 oz. goat cheese, softened ½ c. freshly grated Parmesan cheese, divided Sea salt and black pepper, to taste

Optional: Additional tomato sauce and Parmesan cheese, for serving.


  • Preheat oven to 350°F and spread tomato sauce across bottom of 9x13” 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.

*Note to Publisher: A spicy tomato sauce recipe is included as a bonus in this package: Zucchini Noodles with Arrabbiata Sauce.



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