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Keto Stuffed Poblano Peppers with Chorizo & Cauliflower Rice

This dish always feels like a win in our kitchen, especially on those nights when we’re craving something hearty, flavorful, and not at all boring. Stuffed peppers have long been a comfort food classic, but we wanted to take things a step further—keto-style. Enter these stuffed poblano peppers.

They’re everything we love about Mexican-inspired cooking: smoky, rich, and full of vibrant spice. The poblanos add a subtle heat and an irresistible roasted flavor that pairs perfectly with savory chorizo. Instead of rice, we use cauliflower rice to keep the carbs low while adding in fiber and texture. It all gets held together with melted cheese for a dish that hits all the satisfying notes we’re after.

We love making these when we want something a little elevated but still simple enough for a weeknight dinner. They’re also great for meal prep—just reheat and enjoy.

Cuisine ,
Courses , ,
Difficulty Intermediate
Time
Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins
Servings 4
Calories 410
Description

These keto stuffed poblano peppers are filled with spicy chorizo, cauliflower rice, and melty cheese for a smoky, satisfying, low-carb dinner. Each bite is bold, protein-packed, and full of Mexican-inspired flavor.

Ingredients
    For the stuffed peppers:
  • 4 large poblano peppers
  • 1 tbsp avocado oil (for roasting)
  • 1 lb chorizo (casings removed)
  • 2 cups cauliflower rice (fresh or frozen)
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 2 tbsp chopped cilantro (optional, for garnish)
Instructions
    Roast the Poblanos:
  1. Preheat oven to 400°F.
  2. Cut each poblano pepper in half lengthwise and remove the seeds.
  3. Brush with avocado oil and place on a baking sheet, cut side down.
  4. Roast for 10-12 minutes, until softened and slightly blistered. Remove from oven and set aside.
    5. Make the Filling:
  5. While the peppers roast, heat a skillet over medium heat and cook the chorizo until browned.
  6. Add onion and garlic to the skillet. Sauté for 2-3 minutes, until fragrant.
  7. Stir in cauliflower rice, cumin, paprika, salt, and pepper. Cook for another 5-7 minutes, until everything is well combined and the cauliflower rice is tender.
  8. Remove from heat and stir in half of the shredded cheese.
    9. Stuff and Bake:
  9. Flip the roasted poblano halves over and fill each with the chorizo-cauliflower mixture.
  10. Top each stuffed pepper with the remaining shredded cheese.
  11. Return to the oven and bake for 10-12 minutes, or until cheese is bubbly and golden.
    12. Garnish and Serve:
  12. Sprinkle with chopped cilantro and serve warm.

Nutrition Facts

Servings: 4 ServingCalories:410kcalTotal Fat:32gSaturated Fat: 12gTotal Carbohydrate:8gDietary Fiber: 3gSugars: 2gProtein:24g

Note

Substitutions & Variations

  • Dairy-Free: Use a plant-based cheese alternative or omit the cheese entirely.
  • Less Heat: Swap poblanos for bell peppers for a milder option.
  • More Veggies: Add diced zucchini or mushrooms to the filling for extra fiber.
  • Make It Spicier: Add chopped jalapeños or a pinch of red pepper flakes to the chorizo mix.
Read it online: https://ketoeatsrecipes.com/recipe/keto-stuffed-poblano-peppers-with-chorizo-cauliflower-rice/