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

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	64
Fat:	4 g
Carbohydrates:	4 g
Protein:	3 g
Calculated per serving.

by WhatWouldJohnMackEat

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Serves: 8

Ingredients

4 whole 4 whole 4 whole Poblano Pepper, split n half lengthwise and seeded
2 pieces 2 pieces 2 pieces Chorizo, taken out of casing
0.5 cup 0.5 cup 0.5 cup Cauliflower, pulsed in processor until "rice" like texture
.25 cup .25 cup .25 cup Onion, diced
.25 cup .25 cup .25 cup White Mushrooms, diced
.25 cup .25 cup .25 cup Yellow Bell Pepper, diced

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

preheat oven to 400 F
split poblanos lengthwise and remove seeds and veins
bake peppers in oven for 10 minutes to soften up
remove chorizo from casing and saute in skillet over high heat until cooked through
add mushrooms, peppers, onion and cauliflower and cook until vegetables are tender
stuff mixture into peppers
bake for 10-15 mins or until mixture is getting crispy
garnish with cilantro and salsa of choice, I used a tomatillo salsa for the tanginess