Chorizo Poblano Peppers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 large poblano peppers
02 -
2 cups sugar-free tomato sauce, split
03 -
8 ounces softened cream cheese
04 -
1.5 pounds chorizo sausage, bulk
05 -
0.5 cups freshly grated Parmesan cheese, split
06 -
4 ounces softened goat cheese
07 -
Sea salt, as needed
08 -
Black pepper, as needed
# Instructions:
01 -
Turn your oven to 350°F (175°C). Grab a 9x13-inch glass dish, coat the bottom with some tomato sauce, and put it aside.
02 -
Slice your poblano peppers lengthwise, but keep the stems on one piece. Take out the seeds and get them ready for stuffing.
03 -
On medium-high heat, cook the chorizo in a large skillet. Stir it a bit until it's browned and doesn't look pink anymore. Pour out the grease and turn off the heat.
04 -
Mix the goat cheese, cream cheese, and 0.25 cups of Parmesan cheese into the pan with the sausage. Stir until it's creamy, and everything is coated. Season with a bit of salt and pepper to your taste.
05 -
Spoon the cheesy sausage mix into each of the halved peppers. Place them in the glass dish you prepared earlier, and sprinkle with the left-over Parmesan cheese.
06 -
Pop the dish into the oven. Let it bake for 25-30 minutes, or until the cheese gets gooey and bubbly, and the peppers feel nice and warm. Take it out, and serve hot with extra Parmesan and tomato sauce if you want.
# Notes:
01 -
Choose crisp, fresh poblano peppers for a great outcome.