Weight Watchers “Chorizo” Stuffed Poblano Peppers

Directions

1. Instructions
2. Preheat the oven to 450 degrees.
3. Roast the poblano peppers on a cookie sheet for 10-15 minutes until they begin to soften.
4. 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.
5. Add the chorizo to skillet and cook for an additional 5 minutes until warm.
6. 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 mixture, diving it evenly among the five peppers.
7. Place each pepper side by side in a baking dish and sprinkle with 1/2 cup of cheese.
8. Bake for 10-15 minutes until the cheese is bubbly. Enjoy!
9. Freezing instructions: Let the peppers cool and then freeze individually. 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.