Stuffed Poblano Peppers

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!
30 minutes
15 minutes
Show nutritional information
This is our estimate based on online research.
Fat:4 g
Carbohydrates:4 g
Protein:3 g
Calculated per serving.

Serves: 8

Serves: 8decrease servingsincrease servings



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


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

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