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“Chorizo” Stuffed Poblano Peppers

A piece of advice, never read the label when you are eating chorizo. I mean I knew it was made of things I didn’t want to think about and definitely knew it wasn’t healthy, but it’s a whole different story when you have to come face to face with it. It can be a little scary. Now don’t get me wrong, I will definitely be eating chorizo again. I am not about to give it up forever, it just tastes too good. But after reading the ingredients for the first time, I found myself meandering over to the vegetarian section and picking up some soy chorizo. Much more palatable ingredient list. This recipe is incredibly simple to make and delicious. It is a riff on a traditional stuffed pepper with a Mexican twist. Stuffing it in a poblano adds a nice layer of heat and using cauliflower instead of rice cuts down on the calories. Delicious and low enough in points you could even have two.

Now my other favorite thing about this recipe is that it freezes really well. I was lucky enough to get to work with Glad Freezerware and challenged to come up with a fun, freezer friendly meal. I wanted to think outside the box and stay away from typical soups and stews to find something that would be delicious reheated for breakfast, lunch, or dinner. Yes. I said breakfast. I had one this morning with a runny fried egg, delicious and only 6 points. Using the small Glad Freeezerware containers, I doubled the recipe and added one stuffed pepper to each container. They are airtight which means no worry about freezer burn. Then simply pull one out, take off the lid, and warm it up in the microwave. Freezer to microwave without cracking for a perfect on the go meal anytime.

“Chorizo” Stuffed Poblano Peppers
Servings: 5
Serving Size: 1 stuffed pepper
Nutritional Info: 177.2 calories, 7.1g of fat, 14.5g carbohydrates, 6.1g dietary fiber, 9.3g of protein
Weight Watchers® PointsPlus®: 4 *


  • 5 poblano peppers
  • 1 10 oz package soy chorizo (mine was 14 points for entire package)
  • 1/2 head cauliflower, chopped finely
  • 1/2 onion, chopped finely
  • 1/2 cup shredded part skim mozzarella cheese


  1. Preheat the oven to 450 degrees.
  2. Roast the poblano peppers on a cookie sheet for 10-15 minutes until they begin to soften.
  3. 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. Then add the cauliflower and cook for an additional 5 minutes until the cauliflower begins to soften as well.
  4. Add the choriz0 to skillet and cook for an additional 5 minutes until warm.
  5. 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 and cauliflower mizxture, diving it evenly among the five peppers.
  6. Place each pepper side by side in a baking dish and sprinkle with 1/2 cup of cheese.
  7. Bake for 10-15 minutes until the cheese is bubbly. Enjoy!

Freezing instructions: Let the peppers cool and then freeze individually in Glad Freezerware. To warm up simple place in the microwave for 7 minutes at 50% power. Then if needed, cook for 1-2 minute on high. Times may vary according to your microwave.

"Chorizo" Stuffed Poblano Peppers

*As part of the Foodbuzz Tastemaker Program, I received a case of Glad® Freezerware™ containers and a stipend to cover the cost of ingredients purchase for freezer friendly meals. With that said, I would never endorse a product that I didn’t actually use and enjoy.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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7 Response to “Chorizo” Stuffed Poblano Peppers

  1. Sandy on June 8, 2012

    Hi, Kristen!

    Looking forward to trying this recipe! Is soy chorizo a refrigerated product? Just not sure exactly where to look for it in the store.

    Thanks for the info on Glad Freezerware. I’m going to try that, too.

    • Kristen on June 8, 2012

      In my market you can find it neat the sausages/bacon/hot dogs in the refridgerated area or in the refrigerated vegetarian products. Hope you like it!

  2. Aldiene on June 8, 2012

    I use/eat beef chorizo, we don’t eat pork of any kind in our home. will try this recipe with the beef chorizo.

  3. San on June 11, 2012

    Love your recipes!

  4. Christine on June 11, 2012

    I’m now following you on Pinterest.

  5. Shannon on July 21, 2012

    I couldn’t find the soy chorizo in my store. I also tried my local “Mom’s Organic Market” with no success. I used regular chorizo but rinsed it after it was cooked to get as much of the fat out of it as possible. It turned out awesome! I hope to find soy for the next time I make this!

  6. Diane on January 25, 2013

    I am going to make this recipe using Lightlife Smart ground Mexican Style seasoned veggie protein crumbles instead of chorizo. I find it in the cold section of Raleys our any well stocked grocery store. It is Non-GMO soy vegan and zero fat and tastes great in chili and tacos as well. I will also likely use a fat free Jalapeno Jack by Lifetime and while it is a dairy product it is made from Milk from cows not treated with rBST and it does melt. I think it should taste great too. Maybe not as rich in flavor as chorizo but I should be really good.


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