Chorizo stuffed poblano peppers burst with flavor and colorful ingredients. Filled with sausage, beans, corn,a fiesta of seasonings and topped with a layer of cheese, they’re a treat for the eyes and the tummy.
Best of all, it may look complicated, but it’s an easy 30-minute meal!
- Ready in 30 minutes!
- Impressive and visually appetizing.
- Bold and flavorful.
- Can be made vegetarian-style or with other proteins.
- Poblano peppers (sometimes labeled as pasilla peppers). You’ll want good-sized peppers to make room for the filling.
- Chorizo sausage – You can use spicy or mild, according to your taste preferences.
- Jalapenos – The recipe calls for one, but add more if you like the extra heat.
- Mexican cheese – This is typically a blend of Cheddar, Monterey Jack and Colby.
Substitutions and Tips
- Instead of chorizo, you could use ground beef, chicken or turkey.
- Leave the meat out for a vegetarian version.
- Try it with mozzarella cheese for a different flavor twist.
- Instead of pre-baking the poblanos, you could roast and peel them. Place whole poblano peppers on a greased baking sheet and bake at 400 degrees for 20-30 minutes or until skin is thoroughly blackened, turning occasionally. Place peppers in a plastic bag and seal to hold in steam; let sit for about 15 minutes. Gently peel off skin. Slice carefully; remove seeds and fill according to recipe below.
Step 1: Slice poblano peppers in half lengthwise and remove seeds. You may cut off the stems if desired. I like to leave mine on because I think they add interest to the presentation. Lay the peppers on a foil-lined baking sheet, open side up.
Bake the peppers for about 20 minutes, then remove from oven.
Step 2: While the poblano peppers are baking, cook and crumble the chorizo sausage, onion, and jalapeno until the sausage is fully cooked. Add garlic; cook one more minute.
Step 3: Stir in seasonings, black beans, corn and tomatoes. Stir and cook for a couple of minutes.
Step 4: Spoon meat filling into baked pepper halves. Be generous, mounding it up. Sprinkle cheese over the top.
Step 5: Bake the chorizo-stuffed poblano peppers for 10-15 minutes until cheese is melted and peppers are tender.
What to Serve with Chorizo-Stuffed Poblano Peppers
Poblano peppers are mild to medium heat chili peppers with a spiciness level between green peppers and jalapenos.
This comes down to personal preference. Some people feel the outer skin is tough and difficult to digest. This has never been an issue for me as long as I pre-bake them before stuffing. They could also be roasted and peeled before stuffing if desired.
Chorizo Stuffed Poblano Peppers
- 5-6 large poblano peppers
- 1 lb chorizo mild or spicy
- 1 jalapeno pepper chopped, seeds removed
- 1½ onion diced
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon oregano
- ½ teaspoon ground cayenne pepper
- 1 cup black beans rinsed and drained
- 1 cup corn kernels canned or frozen (thawed)
- 15 oz can petite diced tomatoes
- 1½ cups Mexican cheese shredded
- 2 tablespoons cilantro
- Preheat oven to 350 degrees. Line baking sheet with foil and spray with cooking spray; set aside.
- Slice poblano peppers in half lengthwise; remove seeds. (Stems can be removed according to preference. I leave them for presentation appeal.) Lay on baking sheet open side up; bake 20 minutes. Remove from oven.
- Meanwhile, in large skillet, cook and crumble chorizo with onion and jalapeno until sausage is thoroughly cooked. Add garlic; cook one more minute. Stir in seasonings, beans, corn and tomatoes and cook for a couple of minutes.
- Spoon meat mixture into peppers, mounding to fill. Sprinkle on cheese.
- Bake for 10-15 minutes until cheese is melted and peppers are tender. Sprinkle with chopped cilantro.