GF Stuffed Poblanos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 serving pablano pepper 1 large2 cup Cauliflower, raw 1 serving Bob's Red Mill Almond Flour - per 1/4 Cup 2 large Egg, fresh, whole, raw 5.3 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT) 1 serving liquid stevia (5 drops) (by GOODHEALTH08) .25 tsp Garlic powder 3 tsp Cumin (ground) (by IVORYGRL1) .5 cup Parmesan Cheese, grated 2 tbsp Butter, salted 8 oz ground Chorizo2 cup, shredded Cheddar Cheese 8 tbsp Cilantro, raw
Roast poblanos under broiler until skin is black. Cool, peel and remove seeds. Puree raw cauliflower in food processor and then add almond flower, coconut flower, eggs, spices, parm cheese and melted butter. Should have a mashed potato consistency. Cook chorizo without casings in a saute pan until done and mix with puree. Add 1 cup of cheese and cilantro to the puree mixture. Line a 8" round pan with strips of the cooked pablanos and pour puree mixture ontop. Add remaining cheese on top and cook at 400 for 15 min until cheese in melted.
Serving Size: 8
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 409.0
- Total Fat: 30.0 g
- Cholesterol: 114.0 mg
- Sodium: 687.6 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 3.0 g
- Protein: 22.0 g
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