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Stuffed Poblano Peppers

prep:30 minutes
cook:15 minutes
ready in:45 minutes
Difficulty
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Show nutritional information
  • Serves: 8
  • Calories: 21
  • Total Fat: 0g
  • Total Carbohydrate: 4g
  • Protein: 1g
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Want a great alternative to the regular old stuffed green pepper? Here is a great way to mix things up. Stuff the poblano with chorizo and cauliflower “rice” add some veggies, top with salsa and you have yourself a Mexican inspired stuffed pepper! Ole!

Serves: 8

Serves: 8decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. preheat oven to 400 F
  2. split poblanos lengthwise and remove seeds and veins
  3. bake peppers in oven for 10 minutes to soften up
  4. remove chorizo from casing and saute in skillet over high heat until cooked through
  5. add mushrooms, peppers, onion and cauliflower and cook until vegetables are tender
  6. stuff mixture into peppers
  7. bake for 10-15 mins or until mixture is getting crispy
  8. garnish with cilantro and salsa of choice, I used a tomatillo salsa for the tanginess

Notes

I had some mixture left-over so I just ate it warmed up. It tasted like Mexi-rice

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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