↑

  • Recipe Index
    • Appetizers
    • Casseroles
    • Desserts
      • Instant Pot
      • Holidays
    • Main Dish
      • Main Dishes: Beef
      • Main Dishes: Pork
      • Main Dishes: Poultry
      • Main Dishes: Vegetarian
    • Salads
    • Soups
    • Sandwiches
    • Side Dishes
    • Slow Cooker
  • Crafts & DIY
  • Fitness & Health
    • health
    • free workouts
    • buy chanelle’s eBook!
    • shop chanelle’s faves
  • Pets
  • Lifestyle
    • entertainment
    • home decor
    • productivity
    • style & beauty

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

  • About Me
  • Terms of Use | Privacy Policy

Eat Move Make

recipes | DIY | lifestyle

  • Recipe Index
    • Appetizers
    • Casseroles
    • Desserts
      • Instant Pot
      • Holidays
    • Main Dish
      • Main Dishes: Beef
      • Main Dishes: Pork
      • Main Dishes: Poultry
      • Main Dishes: Vegetarian
    • Salads
    • Soups
    • Sandwiches
    • Side Dishes
    • Slow Cooker
  • Crafts & DIY
  • Fitness & Health
    • health
    • free workouts
    • buy chanelle’s eBook!
    • shop chanelle’s faves
  • Pets
  • Lifestyle
    • entertainment
    • home decor
    • productivity
    • style & beauty
Home » Recipes » Main Dish » Chorizo Stuffed Poblano Peppers

Chorizo Stuffed Poblano Peppers

By: Liz  /  Published: May 2, 2022  /  Updated: August 16, 2022  /   Leave a comment

This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something we have recommended. Please see our disclosure policy for details. Thank you for your support! 
Jump to Recipe Print Recipe

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!

If you love stuffed peppers, you need to try my Italian Stuffed Peppers, Ham and Egg Stuffed Peppers, and Cheesy Stuffed Pepper Casserole.

stuffed poblano pepper on white plate with rice
  • Ready in 30 minutes!
  • Impressive and visually appetizing.
  • Bold and flavorful.
  • Can be made vegetarian-style or with other proteins.

Ingredients

labeled ingredients for stuffed poblano peppers
  • 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.

Directions

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.

halved poblanos on tray
Before baking
baked poblano peppers
After baking 20 minutes

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.

chorizo, onion and jalapeno in frying pan
stirring meat mixture

Step 3: Stir in seasonings, black beans, corn and tomatoes. Stir and cook for a couple of minutes.

adding salt and pepper
adding spices
adding tomatoes, corn and beans to meat

Step 4: Spoon meat filling into baked pepper halves. Be generous, mounding it up. Sprinkle cheese over the top.

spooning meat mixture into pepper halves
stuffed pepper halves on tray
cheese on stuffed poblanos

Step 5: Bake the chorizo-stuffed poblano peppers for 10-15 minutes until cheese is melted and peppers are tender.

stuffed poblano peppers

What to Serve with Chorizo-Stuffed Poblano Peppers

Chorizo-stuffed poblanos are absolutely delicious with cilantro lime rice, cornbread and Mexican watermelon salad.

stuffed poblanos on plate and tray

Recipe FAQ

What are poblano peppers?

Poblano peppers are mild to medium heat chili peppers with a spiciness level between green peppers and jalapenos.

Do poblano peppers need to be peeled before stuffing?

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 poblanos

Related Recipes

  • Grilled Spicy Burgers
  • Cheesy Stuffed Pepper Casserole
  • Stuffed Breakfast Potatoes
  • Italian Stuffed Peppers
  • OREO Stuffed French Toast Recipe
stuffed poblano pepper on white plate with rice

Chorizo Stuffed Poblano Peppers

Liz – Eat Move Make
Chorizo stuffed poblano peppers are filled with sausage, beans, corn, a fiesta of flavorful seasonings and topped with a layer of cheese.
5 from 1 vote
Print Recipe Save Recipe Saved Recipe
Prevent your screen from going dark
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Entree, Main Course
Cuisine American
Servings 4
Calories 648 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 648kcalCarbohydrates: 37gProtein: 37gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 111mgSodium: 2724mgPotassium: 922mgFiber: 10gSugar: 13gVitamin A: 1802IUVitamin C: 138mgCalcium: 369mgIron: 6mg
Tried this recipe?Let us know how it was!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

liz mays photo

Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

recipes in your inbox

Subscribe for the latest updates

Thank you for subscribing!

Winter Comfort Food

bowl of tortilla soup

Slow Cooker Chicken Tortilla Soup

hamburger soup in bowls on white table

Hamburger Noodle Soup

cincinnati chili 5 way on table with extra toppings

Cincinnati Chili

swamp soup in white bowls on white table with basket of corn muffins

Easy Turnip Green Soup (Swamp Soup)

roasted red pepper soup in bowls

Roasted Red Pepper Soup with Potatoes

posole with tortilla strips

Chicken Pozole Verde Recipe

bowl of mulligan stew

Mulligan Stew Recipe

tomato tortellini soup in bowls and in the pot

Tomato Tortellini Soup Recipe

A close up of a bowl of soup

Fire Roasted Tomato Basil Soup

A bowl of soup, with Cauliflower and rice

Creamy Vegan Cauliflower and Rice Soup

Popular Posts

swamp soup in white bowls on white table with basket of corn muffins

Easy Turnip Green Soup (Swamp Soup)

hand holding symphony brownie

Symphony Brownies

close-up Bisquick impossible cheeseburger pie

Bisquick Impossible Cheeseburger Pie Recipe

mock chow mein casserole in dish on table

Mock Chow Mein Casserole Recipe

cranberry chili meatballs

Slow Cooker Cranberry Chili Meatballs Recipe

slow cooker turkey tenderloin

Slow Cooker Turkey Tenderloin with Maple Glaze and Wild Rice

A plate of cookies

Pistachio Pudding Cookies with Chocolate Chips

olive salad in bowl

Muffuletta Olive Salad Recipe

eat move make featured in graphic

Fitness

explore fitness

Refresh your health and wellness with tips, tricks and workouts to keep you looking and feeling your best all year long.

browse all fitness

Crafts

DIY + crafts

From holiday crafts to easy home decor and organization tips, you'll find it here in our treasure trove of ideas!

browse all diy & crafts

Footer

Meet Liz

Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

recipes in your inbox

Subscribe for the latest updates

Thank you for subscribing!
©2023, Eat Move Make / About / Terms Of Use / Privacy Policy / Site by Pixel Me Designs