Bacon Wrapped Stuffed Poblano Peppers
You'll love these rich, low-carb stuffed poblano peppers! They're a great way to celebrate Cinco de Mayo (or any day). If you serve them as a side dish or appetizer you'll likely get more than 8 servings; these are rich and filling!
- 1 lb chorizo sausage
- 8 oz cream cheese one package
- 8 oz shredded cheese your choice; a mix of montery jack and cheddar is delicious!
- 8-10 poblano peppers
- 16-20 slices bacon
Preheat oven to 400 degrees.
Brown chorizo in a skillet until cooked through.
Mix chorizo, cream cheese, and shredded cheese together.
Slice poblano peppers down the middle and clean the centers out, removing all of the seeds.
Stuff each pepper half with cheese and chorizo mixture
Wrap each pepper with bacon (one slice of bacon per pepper half).
Place peppers on a broiler pan. Bake for 35-40 minutes until the bacon is cooked through and slightly crisp.
Calories: 647kcal | Carbohydrates: 9g | Protein: 28g | Fat: 55g | Saturated Fat: 23g | Cholesterol: 133mg | Sodium: 1264mg | Potassium: 582mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1029IU | Vitamin C: 96mg | Calcium: 190mg | Iron: 2mg