Check out this Cauliflower Chorizo Stuffed Poblano Pepper Recipe you can make almost any time of the year. I love making these from peppers I grow in my summer-raised bed garden. Be sure to scroll down to find all the details on this recipe share.
Cauliflower Chorizo Stuffed Poblano Pepper
Because a little spice is my favorite to enjoy during the summer months this Cauliflower Chorizo Stuffed Poblano Pepper recipe is a favorite. In the recipe share below you will find a few basic ingredients that can be considered a Keto friendly meal. In addition to being super tasty, this recipe is super easy to make.
Ingredients
- 2 cups of cauliflower ( freezer department steamable are perfect!)
- 1/2 cup of beef chorizo
- 4 Poblano Peppers (roasted)
- 1/2 cup of red enchilada sauce
- 1/2 cup of queso fresco shredded cheese
- lettuce, onion and tomato for garnish
Directions
- Carefully roast the poblano peppers on a fire stove top or grill. You can use an air fryer to roast peppers setting the rack at the top of the oven at the highest heat setting. DO NOT walk away from this process.
- Set roasted pepper aside to cool while preparing the filling. Once the pepper is cool cut the top 1/8 of the pepper including the stem off. Save pepper at top for mixture.
- Fry up the chorizo on the stovetop using your favorite medium size skillet.
- In the microwave follow the directions of steamed cauliflower removing 3/4 the way through cook time. The vegetable can be cold so you can easily chop it up.
- After chopping up the cauliflower add to the chorizo mix. Gently toss together on medium heat so the vegetable takes on the chorizo seasoning.
- push to the side of the skillet adding the chopped tops of the poblano pepper. Gently saute them in the sauce of the pan from the chorizo. Once soft stir into the meat mixture.
- Scoop the filling mix into the pepper before laying it in a casserole pan. Pour red enchilada sauce over the peppers before adding cheese.
- Bake in oven at 400*F for about 5-10 minutes or until the cheese is melted and bubbling. You can use an electric oven air fryer for this step just adjust the time.
- Garnish with lettuce, onion, and tomato on the side to make a meal.
Printable recipe card at the bottom of this post. Let me know by contacting me if you can’t access this option.
About the Poblano Pepper
A poblano pepper commonly known for the chiles rellenos recipe. The pepper is mild chile that is also called ancho or chile ancho in dried form. Poblano peppers are easy to grow in my Ohio hardiness zone during the summer season. Over the past few years, a 4-5 pack of poblano peppers has been available at Walmart’s grocery department at a reasonable price basically year-round! In contrast to the Anaheim pepper the Pablano pepper has a little spice to it. One of my favorite ways to enjoy this pepper is by stuffing them with seasonal favorites like the Cauliflower Chorizo recipe here!
More Peppers that are fun and easy to grow in almost any summer garden are featured on my blog website. Check them out and let me know what you think!
Cauliflower Chorizo Stuffed Poblano Pepper Recipe
Course: main mealCuisine: Mexican American4
servings10
minutes15
minutesA little spicy but favorite keto meal to make in the summer season with fresh peppers. Check out this easy to make poblano stuffed pepper recipe.
Ingredients
2 cups of cauliflower ( freezer department steamable are perfect!)
4 Poblano Peppers (roasted)
1/2 cup of beef chorizo
1/2 cup of red enchilada sauce
1/2 cup of queso fresco shredded cheese
lettuce, onion and tomato for garnish
Directions
Carefully roast the poblano peppers on a fire stove top or grill. You can use an air fryer to roast peppers setting the rack at the top of the oven at the highest heat setting. DO NOT walk away from this process.
Set roasted pepper aside to cool while preparing the filling. Once cool cut top 1/8 at steam. Discard steam but save pepper section for mixture.
Fry up the chorizo on the stovetop using your favorite medium size skillet.
In the microwave follow the directions of steamed cauliflower removing 3/4 the way through cook time. The vegetable can be cold so you can easily chop it up.
After chopping up the cauliflower add to the chorizo mix. Gently toss together on medium heat so the vegetable takes on the chorizo seasoning.
Push to the side of the skillet adding the chopped tops of the poblano pepper. Gently sauté them in the sauce of the pan from the chorizo. Once soft stir into the meat mixture.
Scoop the filling mix into the pepper before laying it in a casserole pan. Pour red enchilada sauce over the peppers before adding cheese.
Bake in oven at 400*F for about 5-10 minutes or until the cheese is melted and bubbling. You can use an electric oven air fryer for this step just adjust the time.
Garnish with lettuce, onion, and tomato on the side to make a meal.
Let’s Connect
First off I want to thank you so much for stopping by my website. I am thrilled to share this recipe because it was super simple to make and it didn’t feel ‘heavy’ like most stuffed pepper recipes using rice do. Cauliflower is a great substitute for rice to lighten the meal. In conclusion, please consider commenting on my post and letting me know that you tried this. I would love to know what you think so send me some feedback if you like!
Happy Pepper Stuffing,
