Description
Poblano peppers stuffed with chorizos are a dish that is sure to tantalize your taste buds. These peppers are filled with a savory mixture of chorizo, onions, and spices that creates a flavor explosion in your mouth.
Ingredients
2 c. sugar-free tomato sauce,* divided
4 large Poblano peppers
1½ lbs. bulk Chorizo sausage
8 oz. cream cheese, softened
4 oz. goat cheese, softened
½ c. freshly grated Parmesan cheese, divided
Sea salt and black pepper, to taste
Optional: Additional tomato sauce and Parmesan cheese, for serving.
Instructions
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Preheat oven to 350°F and spread tomato sauce across bottom of 9x13” glass baking dish. Set aside.
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Cut Poblano peppers in half lengthwise, leaving stems intact on one side. Remove seeds and set aside.
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Brown Chorizo in a large skillet over medium-high heat, stirring occasionally, until no longer pink. Remove from heat and drain excess fat from pan.
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Add cream cheese, goat cheese, and ¼ cup Parmesan cheese to skillet and stir until cheese is melted and sausage is thoroughly coated. Season with salt and pepper, to taste.
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Carefully spoon sausage mixture into empty Poblano pepper halves and arrange in prepared glass baking dish and sprinkle with remaining Parmesan cheese.
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Place baking dish in pre-heated oven for 25-30 minutes, or until cheese is melted and peppers are heated through. Remove from oven and serve immediately with additional tomato sauce and Parmesan cheese, if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
