Chorizo-Stuffed Poblano Peppers Recipe
Introduction
Chorizo-stuffed poblano peppers combine smoky, spicy flavors with a hearty, savory filling. This satisfying dish is perfect for a cozy dinner or entertaining guests, offering a delicious mix of textures and colors.
Ingredients
- 6 large poblano peppers, sliced lengthwise and seeds removed
- 1 tablespoon olive oil
- 1 lb fresh chorizo sausage, casings removed
- Kosher salt and freshly ground black pepper, to taste
- 1/2 medium yellow onion, diced
- 1/2 cup fire-roasted corn kernels, thawed if frozen
- 1 tablespoon garlic paste
- 1 tablespoon tomato paste
- 1 cup cooked rice of choice
- 1 cup canned red kidney beans, rinsed and drained (or beans of choice)
- 1 cup shredded cheese of choice (Mexican-style blend recommended)
- 2 tablespoons fresh chopped cilantro, divided
Instructions
- Step 1: Preheat the oven to 350°F (175°C).
- Step 2: Place the poblano peppers on a baking sheet and lightly coat both sides with nonstick spray. Roast until the skins are slightly blistered, about 15 minutes. Set aside while you prepare the filling, keeping the oven on.
- Step 3: Heat olive oil in a large skillet over medium-high heat. Add the chorizo, breaking it apart with a wooden spoon, and cook until browned and cooked through, about 5–6 minutes. Season with salt and pepper to taste.
- Step 4: Add the diced onion and corn to the chorizo. Cook until the onion is tender, about 2–3 minutes. Stir in the garlic paste and tomato paste, cooking until well combined.
- Step 5: Mix in the cooked rice, followed by the rinsed beans and 1 tablespoon of chopped cilantro. Stir to combine and remove from heat.
- Step 6: Spoon the filling into each roasted poblano pepper, filling them without overstuffing. Sprinkle shredded cheese evenly over the top of the filled peppers.
- Step 7: Return the peppers to the oven and bake for 10–12 minutes, until the cheese has melted.
- Step 8: Garnish with the remaining fresh cilantro. Serve immediately with sour cream or salsa, if desired. Enjoy!
Tips & Variations
- For a milder dish, remove the ribs inside the peppers carefully to reduce heat.
- Swap chorizo for ground turkey or beef for a different protein option.
- Try different beans such as black beans or pinto beans based on your preference.
- Use cooked quinoa or cauliflower rice in place of regular rice for a lighter version.
- Add a squeeze of fresh lime juice before serving for added brightness.
Storage
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warm throughout. For longer storage, freeze the prepared peppers (without cheese) in a freezer-safe container for up to 2 months, then thaw and add cheese before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use roasted poblano peppers from a jar instead of fresh?
Yes, jarred roasted poblanos can be used for convenience. Just be sure to drain them well before stuffing and adjust roasting time accordingly.
Can I prepare the filling ahead of time?
Absolutely. The filling can be made a day in advance and refrigerated. Assemble and bake the peppers when ready to serve.
PrintChorizo-Stuffed Poblano Peppers Recipe
Chorizo-Stuffed Poblano Peppers are a flavorful and satisfying Mexican-inspired dish that combines roasted poblano peppers with a savory filling of fresh chorizo, fire-roasted corn, onions, garlic, tomato paste, rice, beans, and a melty cheese topping. Perfect as a hearty main course, these stuffed peppers offer a delightful blend of smoky, spicy, and savory notes baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 stuffed poblano peppers 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Peppers
- 6 large poblano peppers, cut a slice off lengthwise and seeds/ribs removed
Filling
- 1 tablespoon olive oil
- 1 lb fresh chorizo sausage, casings removed
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 1/2 medium yellow onion, diced
- 1/2 cup fire roasted corn kernels, thawed from frozen
- 1 tablespoon garlic paste
- 1 tablespoon tomato paste
- 1 cup cooked rice of choice
- 1 cup canned red kidney beans, rinsed and drained (or beans of choice)
- 1 cup shredded cheese of choice (Mexican-style blend recommended)
- 2 tablespoons fresh chopped cilantro, divided
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for roasting the peppers and baking the stuffed peppers later.
- Roast the peppers: Place the poblano peppers on a baking sheet and lightly coat both sides with nonstick spray. Roast them in the preheated oven for about 15 minutes until they are slightly blistered. Remove the peppers from the oven and set aside without turning off the oven.
- Cook the chorizo: In a large skillet over medium-high heat, warm 1 tablespoon of olive oil. Add the fresh chorizo sausage, breaking it up with a wooden spoon into small crumbles. Cook until the chorizo is golden brown and cooked through, approximately 5-6 minutes. Season with kosher salt and freshly ground black pepper to taste.
- Sauté vegetables and add flavors: To the cooked chorizo, add diced onion and fire-roasted corn. Continue to cook for 2-3 minutes until the onion softens. Stir in garlic paste and tomato paste, cooking until well combined and fragrant.
- Combine with rice and beans: Stir in the cooked rice thoroughly. Add the rinsed and drained kidney beans along with 1 tablespoon of fresh chopped cilantro. Mix everything well and then remove the skillet from heat.
- Stuff the peppers: Carefully spoon the chorizo filling into each roasted poblano pepper, filling generously but avoiding overstuffing. Top each filled pepper with an even layer of shredded cheese.
- Bake the stuffed peppers: Return the stuffed peppers to the oven and bake at 350°F for 10-12 minutes, until the cheese has melted and is bubbly.
- Serve and garnish: Remove from the oven and garnish with the remaining 1 tablespoon of fresh chopped cilantro. Serve the chorizo-stuffed poblano peppers immediately, optionally accompanied by sour cream and/or salsa.
Notes
- To make this dish vegetarian, substitute chorizo with a plant-based sausage or skip it altogether and add extra beans and vegetables.
- If you prefer less heat, consider removing the seeds entirely from the poblano peppers before roasting.
- The rice can be white, brown, or any preferred variety.
- Mexican-style cheese blends such as Monterey Jack, Cheddar, and Queso Quesadilla work best for melting.
- The dish can be prepped in advance and baked just before serving for convenience.
Keywords: chorizo stuffed poblano peppers, baked stuffed peppers, Mexican stuffed peppers, chorizo recipe, poblano pepper recipe
