Smoky Paleo Chorizo & Sweet Potato Stuffed Poblano Peppers

Ingredients

For the Blistered Poblano Peppers:

• 4 large fresh organic poblano peppers, halved lengthwise, stems intact, seeds and white membranes removed
• 1.5 tbsp unrefined avocado oil
• 0.5 tsp coarse Celtic sea salt

For the Smoky Chorizo & Sweet Potato Filling:

• 1 lb pasture-raised heritage ground Mexican pork chorizo (sugar-free, Whole30 compliant) or ground beef
• 1.5 cups sweet potato, peeled and diced into small 0.25-inch cubes
• 1.5 cups fresh riced cauliflower
• 1 medium yellow onion, finely diced
• 4 cloves garlic, finely minced
• 1 tsp ground cumin and 1 tsp smoked Spanish paprika
• 1 tsp dried Mexican oregano
• 0.5 cup organic fire-roasted crushed tomatoes (or tomato paste + broth)
• 0.33 cup fresh cilantro, finely chopped
• 1 tsp coarse Celtic sea salt and 0.5 tsp black pepper

For the Dairy-Free Avocado Lime Crema & Garnish:

• 1 ripe Haas avocado blended with 3 tbsp fresh lime juice, 2 tbsp water, 1 clove garlic, and salt
• 0.25 cup chopped fresh cilantro & sliced jalapeño rings
• Toasted pepitas (pumpkin seeds) for crunch

Step-by-Step Instructions

1. Par-Roast Poblano Halves: Preheat oven to 400°F (200°C). Place halved and seeded poblano peppers cut-side UP on a large parchment-lined baking sheet. Drizzle with 1 tbsp avocado oil and sprinkle with sea salt. Bake for 10 to 12 minutes until tender-crisp and slightly blistered. Remove from oven.
2. Brown the Chorizo: While peppers roast, heat a large 12-inch skillet over MEDIUM-HIGH heat. Add ground chorizo, breaking it apart with a wooden spoon. Cook for 5 to 6 minutes until browned and crispy. Transfer chorizo with a slotted spoon to a bowl, leaving the rendered smoky fat in the skillet.
3. Caramelize Sweet Potatoes & Veggies: Add the small diced sweet potato cubes and diced yellow onion to the hot chorizo fat. Sauté over medium heat for 6 to 8 minutes until sweet potatoes are golden and tender-crisp. Add minced garlic, cumin, smoked paprika, dried oregano, and riced cauliflower; cook for 2 minutes until fragrant.
4. Simmer Filling: Return the browned chorizo to the skillet. Stir in the fire-roasted crushed tomatoes, sea salt, and black pepper. Simmer for 3 minutes until the liquid reduces and thickens into a rich, cohesive filling. Stir in fresh chopped cilantro and remove from heat.
5. Stuff the Poblano Peppers: Spoon the warm chorizo sweet potato filling generously into each par-roasted poblano pepper half, mounding it high.
6. Bake to Sizzling Perfection: Return stuffed poblano peppers to the 400°F oven and bake for 10 to 12 minutes until the filling is sizzling hot and pepper skins are tender and caramelized.
7. Garnish & Serve: Drizzle creamy avocado lime crema over each stuffed pepper half. Garnish with chopped cilantro, sliced jalapeños, and toasted crunchy pepitas. Serve immediately!

Nutritional Breakdown (Per Serving - 2 Pepper Halves)

Chef's Paleo Nutritional Science

Poblano peppers (Capsicum annuum) are rich in capsaicinoids that stimulate thermogenesis and beta-adrenergic lipolysis. Roasted sweet potatoes provide beta-carotene, potassium, and slow-burning prebiotic resistant starches, balancing the rich savory fats of heritage pork chorizo.

Frequently Asked Questions