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Chorizo-Stuffed Poblano Peppers

Chorizo-Stuffed Poblano Peppers: Flavorful Comfort for Dinner

Chorizo-Stuffed Poblano Peppers blend hearty comfort with easy preparation, satisfying weeknight cravings for the whole family.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 lb Chorizo Substitution: Try ground chicken, beef, turkey, or plant-based crumbles for a lighter option.
  • 2 cups Rice Note: Use leftover or pre-cooked rice for speedier prep.
  • 1 cup Corn Substitution: Fresh, frozen, or canned corn all work beautifully.
  • 1 can Beans Note: Any beans, like black or pinto, can do the trick.
  • 1 Onion Note: Use diced onions for maximum impact.
  • 3 cloves Garlic Note: Use minced garlic for maximum impact.
  • 2 tbsp Tomato Paste Note: Fresh tomatoes can be a delicious alternative if you prefer.
  • 1/4 cup Cilantro Note: Fresh herbs shine here, though dried can work in a pinch.
For the Peppers
  • 4 Poblano Peppers Note: Their mildness makes them family-friendly, ensuring everyone can dig in!
For the Topping
  • 1 cup Cheese Substitution: Mix up the flavors with a combination of cheeses such as Monterey Jack or cheddar.

Equipment

  • Oven
  • Baking sheet
  • Skillet

Method
 

Step-by-Step Instructions for Chorizo-Stuffed Poblano Peppers
  1. Preheat your oven to 350°F (175°C) and coat a baking sheet with nonstick spray.
  2. Place the poblano peppers on a baking sheet and roast them in the preheated oven for about 15 minutes.
  3. In a skillet over medium-high heat, drizzle some oil and crumble in the chorizo. Cook for 5–6 minutes until browned.
  4. Stir in the chopped onion and sweet corn, cooking for another 2–3 minutes until onions are soft.
  5. Add minced garlic and tomato paste, cooking for another minute until garlic is fragrant.
  6. Remove skillet from heat and stir in cooked rice and canned beans, along with chopped cilantro.
  7. Stuff the roasted poblano peppers with the savory chorizo mixture and sprinkle shredded cheese on top.
  8. Return the stuffed peppers to the oven and bake for 10–12 minutes until cheese is melted and bubbly.
  9. Garnish the stuffed peppers with additional chopped cilantro and serve warm.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 28gProtein: 21gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 45mgSodium: 700mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 700IUVitamin C: 120mgCalcium: 300mgIron: 3mg

Notes

Consider assembling the stuffed peppers a day in advance and refrigerating; just bake before serving for a low-effort meal.

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