Keto stuffed poblano bell peppers with chorizo sausage double the smoky flavor and Mexican-inspired flavors. This recipe is great for Taco Night. You can easily adapt this keto dinner recipe to include taco meat or cheesy chicken.
The chorizo sausage and stuffed poblano bells combination is a winning combination that anyone who loves Tex-Mex food would love. You can make your own chorizo from unseasoned ground pork or you can buy ready-made keto-friendly options at most grocery stores.
Stuffed poblanos are great for any season.
These are the ingredients in keto-stuffed poblano peppers:
Poblano peppersGround pork chorizo sausageTomato pasteCuminChili powderOnion powderSaltWaterMushroomsCotija cheeseMexican cremaCilantro
Poblano peppers- Poblano peppers can sometimes be sold in the U.S. as “Pasilla Peppers”. You want the fresh, wide, dark green pepper with a heart shape, not the thin, dried pasilla.
Chorizo sausage – Use pre-seasoned ground pork chorizo options with chili pepper, garlic, and other spice combinations. Or make your own using unseasoned pork and homemade spices. Although there are many chorizo options available at the grocery store you should choose the natural, low-carb, keto-friendly varieties like Hempler’s all-natural Chorizo.
Cotija cheese-Cotija is a Mexican salty cheese that crumbles easily when fresh. It’s similar to feta cheese. Cotija is a great garnish for southwestern recipes, but it won’t melt very well. You can swap cheeses for a melty, creamy stuffed poblano.
Mexican crema – Mexican crema is similar to sourcream, but is not as thick or sour. It has a higher fat and is pourable. Mexican crema can be used in place of any condiments, but it is a great finishing touch to Tex-Mex flavours.
How to Make a Difference
Prepare the peppers
The classic smoky flavor comes from charring and peeling the poblanos prior to stuffing. The peppers can be baked by roasting them under a broiler at high heat until their skin turns black. Grilling: Place peppers directly onto grill grates. Flip each side and then remove from the grill.
Transfer the peppers to a plate and cover with foil or cling wrapping. The peppers will steam slightly as they cool.
When the peppers have cooled to the touch, you can remove the charred skin and peel them.
To create an opening or pouch, cut through the top layer of pepper. You can avoid cutting through the pepper’s top layer by using a blade to run across it instead of a chopping motion. Kitchen shears are also an option.
Fill the pastry with your filling
Over medium heat, brown ground pork chorizo sausage in an oven. As it cooks, break up the pieces into smaller pieces. The cooked fat should be discarded.
Toss in your seasonings, including onion powder, tomato paste, chili powder, onion powder and salt. Mix the ingredients with water and stir.
Bring the mixture to boil. Reduce heat and simmer the mixture until it is reduced. Mix the ingredients together and add the mushrooms.
Place the poblano peppers in a casserole dish and fill them with the meat mixture. To prevent peppers sticking to the bottom of the baking dish, grease it lightly or line it with parchment paper. A well-seasoned cast iron pan is ideal for grilling.
Bake at 400°F for 10-15 minutes or grill at medium-high heat indirect heat for 10-15 minutes.
Serve the keto stuffed peppers with crema, cotija cheese and cilantro. Enjoy!
Get ahead of the curve with these tips
Consider making portions of the dish ahead of your guests to help you get started on entertaining or cooking busy nights.
You can roast and peel peppers up until 1 to 2 days before they are ready for use. Once they are ready, store them in sealed containers in the refrigerator.
The filling can be prepared ahead of time and will keep longer in the refrigerator. You can keep the cooked pork in refrigerator for up to four days if stored in airtight containers.
Make sure to stuff the peppers at least a day in advance. Then bake or grill them the next day for quick dinner.
Taco Seasoning – If you use keto taco seasoning, you can substitute the individual spices for one tablespoon of your spice mix to create savory taco flavors.
Casserole: Love the flavor but don’t want to stuff individual peppers. To make a quick casserole dinner, chop the peeled peppers. Layer with the chorizo sausage mix.
You can swap out the protein. Ground chicken, turkey, beef or shredded chicken would all work well in this recipe. A perfect combination would be Keto chicken chili!
Get cheesy! Cotija makes a wonderful garnish for Mexican dishes. However, Monterey Jack and mild cheddar are all popular choices in Southwestern and Mexican cuisines. These cheeses are excellent melting cheese and can be found in Mexican cheese blends that have been pre-grated.
Get up and go! For a hearty breakfast, you can scramble some eggs in the mixture. This is particularly easy if you make your own.
Swap your vegetables – Are you not a fan mushrooms? You can substitute the mushrooms with one of the keto-friendly vegetables. This dish would also be delicious with riced cauliflower, chayote or zucchini, or celery and onions. You can experiment with the recipe or add more vegetables to increase its nutritional value.
Switch your peppers. You can also use bell peppers in this recipe. Instead of making a pouch to stuff, skip the peeling step. Cut in half lengthwise. Bake covered with foil for between 30 and 40 minutes. Anaheim peppers taste and are spicier than poblanos, but are much more tender. These peppers can be stuffed, but you will need more to make your stuffing.
Freezing and storage
Refrigerated in airtight containers, the prepared recipe can be kept for up to two days.
You can freeze the dish if you need it to keep for a longer time. Let the peppers cool to room temperature. Then seal the dish tightly to prevent freezer burn.
Individually freeze covered in cling wrap and placed in zip-lock bags.
Stuffed poblano peppers can be frozen for up to three months.
Reheat the peppers by removing the storage wrap and baking directly in the oven at 350°F for 30 minutes.
This recipe is low-carb, keto-friendly and provides many micronutrients that are necessary for balanced nutrition.
The poblano peppers make this meal high in vitamin C. Peppers are also lower in sugar than sugary oranges, making them a better choice for keto macros.
Ground pork chorizo sausage is also rich in vitamins and minerals. These include selenium and choline, zinc and high amounts of selenium and choline. You will feel fuller because it is high in quality protein.
Below is the interactive recipe card that contains the nutrition information for each recipe.
Are poblano peppers keto-friendly?Yes! Poblano peppers have low total and net carbs, which is good news for ketogenic diets. Keto-friendly means that something is low in carbs enough that a reasonable amount would still support ketosis.
What are the net carbs in poblano bell peppers? Poblano peppers contain 4.64g total carbohydrates and 1.7g fiber per 100-gram body weight. This gives a net carb count for this amount of 2.94g. A 65g poblano pepper contains 3.0g total carbohydrates, 1.0g fiber and 2g of net carbs [3g total + 1g fiber = 2g carbs]
You don’t have to peel poblanos before stuffing. The dish also gets a smokey flavor from charring and peeling. Although you can skip the peeling step, the texture and flavor of the poblanos will be better if you do so before stuffing.
Is poblano hot or sweet? No, they are mildly to moderately spicy. They aren’t as hot as jalapeno peppers but may be considered spicy by those with sensitive taste buds. You should remove the seeds from the peppers if you’re concerned about the dish becoming too spicy. Capsaicin-rich oils can coat the seeds, making them more spicy than the flesh. Bell peppers can be used instead. They are sweeter than spicy.
Keto Stuffed Poblano Peppers With Chorizo Sausage
These smoked roasted poblanos are stuffed with chorizo sausage. They’re full of classic southwest flavors. Low-carb and keto-friendly.Course Dinner, Main course, Meal PrepCuisine American Mexican, Tex MexSpecial Diet Keto & Low CarbCook Time 25 minutesTotal Time 35 minutesServings 6stuffed peppersCalories 269kcalAuthor TashaMetcalf
6poblano peppers1lbspork chorizo sausageground1tbsptomato paste1tspcuminground1tspchili powder1tsponion powdertspsaltor to tastecupwater1cupmushroom capsdiced2tbspcotija cheesecrumbled2tbspMexican cremaor sour cream (optional)cupcilantroUS Customary – Metric
Make sure to prepare the peppers
Broiler on high. Place peppers on a sheet pan. Broil for 2 to 3 mins each side or until skin is blackened. Place the peppers in an oven-safe bowl. Cover with foil or cling wrap. You can also place the peppers in a zip-lock bag that is heat-safe. Let the peppers steam in the container until cool to the touch. Allow peppers to cool in the container. Once cool, remove any blackened areas. Take out seeds and throw them away.
Turn oven to 400°F. Brown the ground pork chorizo sausage on a skillet. Toss any excess grease in a skillet. Add tomato paste, cumin chili powder, onion powder and salt to the skillet. Mix well. Bring to a boil. Reduce heat to low, and simmer until liquid evaporates. Bake for about 10 to 15 minutes. Serve with crema, cotija cheese and cilantro between the peppers.
Grilling information: Grill peppers over high, direct heat. After stuffing the peppers in a cast iron pan on medium-high heat over indirect heat for fifteen minutes, heat in a cast iron pan. Based on the brand and variation in the recipe, data may differ.
Serving: 1stuffed pepper (~149g)Calories: 269kcalCarbohydrates: 7.3gProtein: 12.4gFat: 21.7gSodium: 784mgPotassium: 426mgFiber: 1.4gSugar: 1.9gMagnesium: 22mgNet Carbs: 5.9g
Chorizo Sausage Stuffed Poblano Peppers (Keto) KETOGASM.