Chorizo-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
Scale
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
