Chorizo Sausage Stuffed Poblano Peppers (Keto)

Keto stuffed poblano peppers with chorizo sausage double down on smoky goodness and flavors inspired by Mexican and southwestern cuisine. If you’re looking to switch things up for Taco Night, this recipe is a keeper. This keto dinner recipe is also easy to adapt, so you can swap out the chorizo ground sausage stuffing with your favorite protein, including taco meat, cheesy chicken, or even Italian-style beef stuffed peppers without rice. 

Still, the chorizo sausage stuffed poblano peppers are a winning combo that any fan of Tex-Mex food will love. Of course, you can make homemade chorizo with unseasoned ground pork, but there are readymade options that are keto-friendly available at most grocers.

The stuffed poblanos can be enjoyed year-round, terrific for baking in the oven, or tossed on the grill when the weather heats up.

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🥘 Ingredients

The keto stuffed poblano peppers include the following ingredients:

• Poblano peppers
• Ground pork chorizo sausage
• Tomato paste
• Cumin
• Chili powder
• Onion powder
• Salt
• Water
• Mushrooms
• Cotija cheese
• Mexican crema
• Cilantro

Poblano peppers – Poblano peppers are sometimes sold as “Pasilla Peppers” in the U.S. You are looking for the fresh, wide, dark green pepper that’s about 4-inches long and a bit heart-shaped–not the skinny, dried pasilla. 

Chorizo sausage – Use the ground pork chorizo options that come pre-seasoned with chili pepper, paprika, garlic, and other spices, or make your own using unseasoned ground pork and homemade chorizo spice mix. There are multiple chorizo varieties available in the grocery store, but to keep it low-carb and keto-friendly, opt for the more natural types without sugar and starchy fillers, like Hempler’s all-natural chorizo.

Cotija cheese – Cotija is a salty Mexican cheese with a tangy flavor that easily crumbles when fresh, similar to feta cheese. Cotija makes an excellent garnish for southwestern dishes, but it doesn’t melt well. If you are after a melty, cheesy stuffed poblano, consider swapping cheeses.

Mexican crema – Crema is similar to sour cream, but it’s not as sour or thick, has a higher fat content, and is pourable. You can swap the condiments if needed, but Mexican crema is a fantastic finishing touch for Tex-Mex flavors.

👩‍🍳 How to Make

Prep the peppers

Charring and peeling the poblanos before stuffing delivers that classic smoky flavor. If you are baking the recipe, roast the peppers under a broiler on high until the skin blackens. If grilling, place peppers directly on grill grates, flipping on each side, and remove after blackening.

Carefully transfer the peppers to a dish and cover completely with foil or cling wrap. This allows the peppers to steam a bit as they cool down.

Once the peppers are cool to the touch, remove the charred skin to peel the peppers. 

Cut into the top layer of the pepper, making a slit lengthwise to create an opening or pouch. Avoid cutting through both layers of the pepper by running the blade across the pepper instead of a chopping motion, or consider using kitchen shears for better control.

Prepare the filling

Brown ground pork chorizo sausage in a skillet over medium heat, breaking into smaller pieces as it cooks. Discard the excess fat that cooks off.

Add your seasonings to the pan, including tomato paste, cumin, chili powder, onion powder, and salt. Pour water into the mixture and stir to incorporate ingredients. 

Bring the mixture to a boil, then lower heat and simmer until the liquid cooks off. Remove the mixture from heat and stir in the mushrooms.

Stuff each poblano pepper with the meat mixture and place it flat in its cooking vessel. If baking, use a lightly greased casserole dish or line it with parchment paper to prevent the peppers from sticking to the bottom. If grilling, a well-seasoned cast-iron pan works great.

Bake for 10 to 15 minutes at 400 degrees F or grill for 10 to 15 minutes over indirect heat at medium-high heat.

Garnish the keto stuffed poblano peppers with cotija cheese, crema, and cilantro. Serve and enjoy!

🗓️ Make Ahead Tips

To get a jumpstart on cooking for busy nights or entertaining guests, consider making parts of the dish ahead of time. 

You can char and peel the peppers up to 1 to 2 days in advance and store them covered in airtight containers refrigerated until ready to use.

You can also prepare the filling ahead of time, which holds up even longer in the fridge. The cooked pork will last for 3 to 4 days refrigerated in airtight containers.

Stuff the peppers a day ahead of time, then bake or grill them to make quick work of dinner the next day. 

 🍽️ Recipe Adaptations

Taco Seasoning – If you have keto taco seasoning mix, you can swap out the individual spices in the recipe for a tablespoon of your spice blend to get that savory taco flavor.

Casserole – Love the flavors but don’t feel like stuffing individual peppers? Chop the peeled peppers and layer with the chorizo sausage mixture to make an easy casserole dinner.

Swap your protein – Ground or shredded chicken, beef, or turkey would work wonders in this recipe. Keto chicken chili would be a perfect combo!

Get cheesy – Cotija is a great way to garnish the dish, but Monterey Jack, mild cheddar, queso quesadilla, and asadero cheeses are also popular in Southwestern and Mexican recipes. A combination of these cheeses can be found in pre-grated Mexican cheese blends and just so happen to be excellent melting cheese. 

Breakfast – Rise and shine! Scramble a few eggs into the mixture for a hearty breakfast option. This is especially easy if you go the make-ahead route. 

Swap your veggies – Not a fan of mushrooms? Dice up or shred one of the other keto-friendly vegetables to take its place. Riced cauliflower, chayote, zucchini, celery, or onions would be great in this dish. Feel free to experiment or add extra veggies in to boost the nutrition. 

Swap your peppers – You can use bell peppers with this recipe if you prefer. Just skip the peeling step and cut in half lengthwise instead of creating a little pouch to stuff. Fill each half with the toppings and bake covered in foil for 30 to 40 minutes. Anaheim peppers are similar to poblanos in flavor and spice level, but they are quite a bit skinnier. You can opt to stuff these, but you’ll need more of them to use up your stuffing.

📦 Storage and Freezing

The prepared recipe lasts up to 1 to 2 days refrigerated in airtight containers.

If you require a longer time frame, consider freezing the dish. Allow the peppers to cool to room temperature, then seal tightly to prevent freezer burn by covering the entire dish in foil followed by cling wrap or using a food vacuum sealer. 

If preferred, freeze individually covered tightly in cling wrap placed in zipper-lock bags or food vacuum packed. 

The stuffed poblano peppers will last up to 3 months in the freezer.

To reheat, remove the storage wrapping and bake directly in the oven at 350 degrees F until the peppers are thoroughly warmed through, about 30 minutes.

🥗 Nutrition Information

In addition to being low-carb and keto-friendly, this recipe also provides various micronutrients necessary for balanced nutrition. 

Thanks to the poblano peppers, the meal is loaded with vitamin C. People commonly think of oranges and citrus fruit when it comes to vitamin C, but peppers are an excellent source. Since peppers are also low in sugar, they are a better fit for keto macros than sugary oranges.

Ground pork chorizo sausage also delivers vitamins and minerals, including high amounts of selenium, choline, zinc, and B vitamins (like cobalamin, niacin, riboflavin, pyridoxine, and thiamine). It’s also rich in high-quality protein, which helps you feel full. 

You can find the nutrition label for the recipe in the interactive recipe card below.

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