Monday, October 15, 2012

Stuffed Poblano Peppers

I've never been a fan of stuffed green peppers but I do like Poblanos so when I came across a recipe for stuffed poblanos I had to give them a try! Now, the original recipe calls for Soy Chorizo. Right now you may be thinking um...No Thanks, but since I am on WW I decided to use it and not tell my husband to see if he even noticed the difference. And guess what? He had NO clue! I loved it too and the peppers were fantastic. I served mine alongside brown rice and salsa. Nom Nom.....

Stuffed Poblano Peppers
Source-The Slender Kitchen

Points: 4 Weight Watchers Points plus
Servings: 5
Serving Size: 1 stuffed pepper
Nutritional Info: 177.2 calories, 7.1 g of fat, 14.5 g carbohydrates, 6.1 g dietary fiber, 9.3 g of protein

5 poblano peppers
1 10 oz package soy chorizo (if you don't like soy, regular pork or beef will work too)
1/2 head cauliflower, chopped finely ( I left this out)
1/2 onion, chopped finely
1/2 cup shredded part skim mozzarella cheese (I used 2 percent shredded cheddar)

Preheat the oven to 450 degrees. Roast the poblano peppers on a cookie sheet for 10-15 minutes until they begin to soften.  While the peppers are roasting, add the onions to a skillet sprayed with cooking spray. Cook for about 5 minutes until they begin to soften. Add the chorizo to skillet and cook for an additional 5 minutes until warm. Once the peppers are cool enough to handle, make a slit in each pepper and remove the seeds and ribs. Then fill each pepper with the chorizo mixture, dividing it evenly among the five peppers.   Place each pepper side by side in a baking dish and sprinkle with 1/2 cup of cheese.
Bake for 10-15 minutes until the cheese is bubbly. Enjoy!


  1. Yummy!! My husband makes these all the time. LOVE them! I hope you'll link them up on Wednesday for Wonderful Food Wednesday :)


  2. These will be great for a football Sunday. Thanks for sharing at The Gathering Spot.

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