Chorizo Stuffed Poblano Peppers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups tomato sauce, divided, sugar-free
02 -
4 large poblano peppers
03 -
1.5 pounds bulk chorizo sausage
04 -
8 ounces cream cheese, softened
05 -
4 ounces goat cheese, softened
06 -
0.5 cups freshly grated Parmesan cheese, divided
07 -
Sea salt, to taste
08 -
Black pepper, to taste
# Instructions:
01 -
Preheat oven to 350°F (175°C) and spread tomato sauce across the bottom of a 9x13-inch glass baking dish. Set aside.
02 -
Cut the poblano peppers in half lengthwise, leaving the stems intact on one side. Remove the seeds and set aside.
03 -
Brown the chorizo sausage in a large skillet over medium-high heat, occasionally stirring, until no longer pink. Remove from heat and drain excess fat.
04 -
Add the cream cheese, goat cheese, and 0.25 cups of Parmesan cheese to the skillet. Stir until the cheese has melted, and the sausage is thoroughly coated. Season with salt and pepper to taste.
05 -
Carefully spoon the sausage and cheese mixture into the empty poblano pepper halves. Arrange them in the prepared glass baking dish and sprinkle with the remaining Parmesan cheese.
06 -
Place the baking dish in the preheated oven for 25-30 minutes, or until the cheese is melted and the peppers are heated through. Remove from the oven and serve immediately with additional tomato sauce and Parmesan cheese if desired.
# Notes:
01 -
Select poblano peppers that are fresh and firm for better results.