Description
These Chorizo-Stuffed Poblano Peppers are smoky, cheesy, and packed with a hearty chorizo, rice, and bean filling. Perfect for an easy weeknight dinner or to impress guests with bold, comforting flavors.
Ingredients
Scale
- 6 large poblano peppers, slice lengthwise & remove seeds/ribs
- 1 tablespoon olive oil
- 1 lb fresh chorizo sausage, casings removed
- Kosher salt & fresh 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 & drained (or beans of choice)
- 1 cup shredded cheese of choice (Mexican-style blend works beautifully)
- 2 tablespoons fresh chopped cilantro, divided
Instructions
- Preheat oven to 375°F (190°C). Place poblano peppers on a baking sheet, drizzle lightly with olive oil, and roast for 10–12 minutes until just tender. Set aside to cool slightly.
- Heat olive oil in a large skillet over medium heat. Add the chorizo, breaking it apart with a wooden spoon, and cook until browned, about 6–7 minutes. Season lightly with salt and pepper.
- Stir in onion, corn, garlic paste, and tomato paste. Cook for 3–4 minutes until onions are soft and everything is fragrant. Add cooked rice and beans, mixing until well combined. Taste and adjust seasoning.
- Spoon the chorizo mixture into each roasted poblano half. Arrange them back on the baking sheet or in a casserole dish.
- Sprinkle generously with shredded cheese and bake for another 8–10 minutes, until cheese is melted and bubbly.
- Garnish with fresh cilantro and serve hot. Optional: add a squeeze of lime or a dollop of sour cream on the side.
Notes
- Want it spicier? Add diced jalapeños or a pinch of cayenne to the filling.
- For a lighter option, swap chorizo with ground turkey or chicken sausage.
- Leftovers reheat well in the oven at 350°F for 10 minutes.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg
Keywords: chorizo stuffed poblano peppers, Mexican stuffed peppers, easy dinner recipe, baked stuffed peppers, spicy comfort food