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I’m a big fan of Chorizo! In fact I went through a phase a few months ago where I was eating it at least several times a week.

But obviously on low carb the beans and corn tortilla’s are out (she types sadly). Well I’ve been craving it for a couple of weeks and was starting to get desperate for an alternative. It had to be cheesy, and chorizo-ey but I also needed it to be hearty and comforting like the carb-laden original, or I knew it would be a lame substitute. Using the poblanos as a “package” was an easy choice – I’d done it before with great success in the Roasted Poblanos stuffed with Pulled Pork Chili Verde . The filling was the challenge – what to add to cut the cheese and chorizo? I ended up using a mix of cauliflower, coconut flour and egg that I seasoned with cumin and some other spices. I’m happy to say that it came out great!

The cauli mix added a starchy component almost like refried beans mixed into it and a slight sweetness that mimics the corn tortilla flavor. It’s almost as if you took a piece of the enchilada pie and put it in a food processor and stuffed these peppers with it. Totally awesome! Of course I added more cheese on top. What’s great is that you don’t have to bother with stuffing the peppers if you want to skip that step. I also sliced up the last couple into strips, spread them out in an ovenproof bowl, covered with the chorizo mixture and extra cheese and baked it in the oven.

Just as tasty and not quite as much work as stuffing the peppers. Great for an easy family meal. It can be assembled the day before and reheated as well which is nice for during the week. No matter when and how you eat this it’s going to taste great! It’s definitely spicy between the chorizo and the poblanos but it’s not ridiculously hot in my opinion. You can cool it down with some sour cream or greek yogurt, salsa, and/or guacamole or slices of avocado if you have it.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Cheesy Chorizo Stuffed Roasted Poblanos ★ ★ ★ 3 from 2 reviews Author: Mellissa Sevigny

Yield: 8 stuffed poblanos 1 x

Category: Entree

Cuisine: Stuffed peppers Print Pin Scale 1x 2x 3x Ingredients 1 cup raw cauliflower puree

raw cauliflower puree 1/4 cup slivered almonds, ground

slivered almonds, ground 2 eggs

eggs 1/3 cup coconut flour

coconut flour 1/8 tsp stevia

stevia 1/8 tsp salt

salt 1/4 tsp garlic powder

garlic powder 1 Tbsp ground cumin

ground cumin 1/4 cup parmesan cheese

parmesan cheese 1 Tbsp melted butter

melted butter 1 lb chorizo sausage, uncured

lb chorizo sausage, uncured 1 cup shredded cheddar cheese

shredded cheddar cheese 1/4 cup cilantro, chopped

cilantro, chopped 8 poblano peppers

poblano peppers 1/2 cup shredded cheddar cheese Instructions Roast the poblanos on the grill or under the broiler until the skin is blackened. Cool, peel, and remove seeds from the peppers. Meanwhile, mix your raw puree’d cauliflower with the almond flour or ground almonds, coconut flour, eggs, spices, parmesan cheese and butter. Stir and you should have a thick mashed potato-like puree. Set aside. Remove the chorizo from the casings and saute in a medium pan until fully cooked. Mix in the puree until well combined. Remove from the heat and add 1 cup of the shredded cheese and cilantro. To make the casserole: Slice the peppers into strips and spread over the bottom of a 9 x 13 or equivalent oven safe dish. Spread the chorizo mixture over the sliced peppers, top with remaining 1/2 cup (or more) of shredded cheese and bake in the oven at 400 degrees (F) for 15 minutes or until the cheese is melted. To make the stuffed peppers: Split each pepper lengthwise so that it lays flat in one large piece. Place about 1/4 cup of mixture onto the middle of each pepper and fold both ends of the pepper up and around the filling. Use wooden skewers to keep them closed if necessary – I didn’t and they held together fine. Place on a cookie sheet and repeat with the rest of the peppers. Sprinkle them with the remaining cheddar cheese and bake in the oven at 400 degrees (F) for 15 minutes or until the cheese is melted. Garnish with sour cream, salsa, cilantro and/or avocado before serving. Notes Nutrition info does not include garnish Nutrition Serving Size: 1 pepper

Calories: 400

Fat: 30g

Carbohydrates: 7g net

Protein: 22g

These are hearty and satisfying and totally eradicated my craving. It’s the ultimate spicy comfort food – I can’t wait to eat the leftovers for dinner after I finish this post! :) As a side note, these are VERY filling, so unless you have a large appetite you’ll probably feel full after just one.

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