Best 2 Keto Chorizo Stuffed Poblano Peppers Recipes
**Ketogenic Diet Enthusiasts, Get Ready to Tantalize Your Taste Buds: A Culinary Journey into Keto-Chorizo-Stuffed Poblano Peppers**
For those seeking a low-carb, high-flavor culinary adventure, look no further than the Keto Chorizo Stuffed Poblano Peppers. This delectable dish not only satisfies your taste buds but also aligns perfectly with the tenets of the ketogenic diet. With the perfect balance of protein, fat, and minimal carbohydrates, this recipe caters to individuals seeking a healthier lifestyle without sacrificing flavor. Dive into a symphony of textures and flavors as you sink your teeth into tender Poblano peppers stuffed with a savory blend of chorizo, cheese, and aromatic spices. Accompanying this main course is a Roasted Poblano Pepper Sauce that elevates the dish to new heights of deliciousness. As a bonus, the article includes a versatile Poblano Pepper Salsa that adds a zesty kick to any meal. Embark on this culinary expedition and indulge in a feast that nourishes both your body and soul.
KETO CHORIZO-STUFFED PEPPERS
Stuff bell pepper halves with this tasty combo, and serve for breakfast or dinner! Add or subtract as much heat as your palate requires.
Provided by Bibi
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
- Place bell peppers, cut-side down, on the prepared baking sheet.
- Place in the preheated oven and broil, watching carefully, until the skins begin to bubble and turn dark brown, about 3 minutes. Remove and place browned peppers in a bowl. Cover with aluminum foil and set aside to cool. Leave the broiler on.
- Meanwhile, whisk together eggs, hot pepper sauce, salt, and pepper in a bowl.
- Brown chorizo in a large nonstick skillet over medium heat, breaking up any large pieces as you go, about 4 minutes. Add egg mixture to the skillet and cook until eggs have set, about 2 minutes. Remove from heat and stir in drained pico de gallo.
- Remove as much skin as possible from the cooled pepper halves, and place each half on top of one of the cups of a 6-cup muffin pan. Fill each pepper with chorizo-egg mixture and sprinkle with Cheddar cheese.
- Place in the oven and broil until cheese melts, about 1 minute. Serve immediately.
Nutrition Facts : Calories 286.5 calories, Carbohydrate 5.4 g, Cholesterol 154.5 mg, Fat 21.4 g, Fiber 1.2 g, Protein 16.3 g, SaturatedFat 8.8 g, Sodium 712.9 mg, Sugar 3.4 g
CHORIZO STUFFED POBLANO PEPPERS
Delicious and easy! Poblanos seemed like a logical choice for kicking stuffed peppers up a notch. We were amazed by how well these turned out. Give them a try! Recipe could easily be doubled or tripled as needed.
Provided by jiver
Categories Appetizers and Snacks Tapas
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
- Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
- Bake in preheated oven until peppers are tender, about 1 hour.
Nutrition Facts : Calories 476.9 calories, Carbohydrate 12.2 g, Cholesterol 82.3 mg, Fat 36.5 g, Fiber 1.7 g, Protein 23.7 g, SaturatedFat 13.9 g, Sodium 1237.6 mg, Sugar 1.3 g
Tips:
- Choose the right poblano peppers: Look for peppers that are dark green and have a smooth, unblemished skin. Avoid peppers that are cracked or have soft spots.
- Roast the poblano peppers properly: Roasting the peppers brings out their flavor and makes them easier to peel. To roast the peppers, place them on a baking sheet and broil them for 5-7 minutes per side, or until the skin is blackened. Once the peppers are roasted, place them in a paper bag or bowl and let them steam for 15 minutes. This will make it easier to peel the skin off.
- Don't overcook the chorizo: Chorizo is a spicy sausage that can easily become dry and tough if it is overcooked. Cook the chorizo for just a few minutes, until it is browned and cooked through.
- Use a variety of cheeses: The combination of mozzarella, cheddar, and Parmesan cheeses gives this dish a rich and flavorful filling. You can also use other types of cheeses, such as Monterey Jack, pepper Jack, or queso fresco.
- Serve the poblano peppers immediately: These peppers are best served hot, straight out of the oven. You can garnish them with chopped cilantro, sour cream, or guacamole.
Conclusion:
Keto chorizo stuffed poblano peppers are a delicious and satisfying meal that is perfect for a low-carb diet. These peppers are filled with a flavorful mixture of chorizo, cheese, and spices, and they are roasted until they are tender and slightly charred. Serve them with your favorite sides, such as cauliflower rice, roasted vegetables, or a simple green salad.
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