Chorizo Stuffed Poblano Peppers are packed with a southwestern-inspired filling to create a satisfying meal or appetizer. Juicy chorizo sausage and diced jalapenos provide a mild spice-level that elevates the roasted
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Poblano Peppers Vs. Bell Peppers
We’ve all probably heard of or tried stuffed bell peppers, but poblano peppers are delicious, mild peppers that roast really well in the oven.
Poblanos are dark green chile peppers and are widely used in Mexican or Tex-Mex cooking. They have a lot of great flavor and can go in practically anything without overpowering the dish.
Generally poblanos have a more rich flavor than bell peppers, which tend to be a little more bland in comparison.
I love BOTH peppers and find that each have their own role in some of my favorite dishes! For oven roasting, I typically prefer poblanos whereas bell peppers shine in sautes.
Buffalo chicken enchilada dip utilizes poblanos and mixes well with this filling, and bell peppers are a MUST for sheet pan chicken fajitas! Some of my other favorite Mexican inspired dishes that could incorporate poblanos or bell peppers are simple sauteed veggies and lime chipotle chicken.
Poblanos are also great additions to salads, soups, and salsas, so make your way to your local market or produce section and be sure to stock up on these earthy chilies! Once you try them you will find all kinds of new ways to introduce them into your meals.
How to: Make the Chorizo Filling
This southwestern inspired mixture is full of incredible flavor and tastes amazing in a delicious roasted poblano.
Heat a large pan over medium heat. Crumble chorizo into the pan and cook for 10 minutes or until fully cooked.
There should be plenty of grease and oil should not be needed, but use a tablespoon of olive oil if the pan is dry. If there is excessive grease in the pan you can drain it away.
Add in the diced jalapeno and cook until soft.
Stir in the pre-cooked rice, corn, black beans and diced tomatoes. This completes your filling!
Allow this mixture to warm and try not to eat it all out of the pan 😉
You can also add any of your favorite veggies or sauces at this time. My favorites are mushrooms, tomatillo salsa, or chipotle peppers!
How To: Prepare the Poblano Peppers
The star of the show: poblano peppers!
Poblano peppers are a little tougher than bell peppers and need to bake first by themselves in order to be soft enough to eat.
You can easily swap poblanos for bell peppers, just skip this first roasting session.
Roast the poblanos for 10 minutes at 400° F. Drizzle with olive oil and a little salt and pepper. When done, set aside.
The peppers will be edible but will benefit from additional cook time.
Once the filling is prepared, slice each poblance in half. Spoon the mixture into the pepper halves, being careful not to overfill.
Top with cheese and bake for another 15 minutes or until the cheese has browned. Garnish with cilantro, jalapeno slices, or salsa and enjoy!
Chorizo Stuffed Poblano Peppers
- 4 poblano peppers
- 1 tbsp olive oil
- dash of salt and pepper
- 4 chorizo sausages
- 1 jalapeno diced
- 1/2 cup precooked rice
- 1 15 oz can of corn
- 1 15 oz can of black beans
- 1 15 oz can of diced tomatoes
- ½ cup cheddar cheese
- cilantro to garnish
- Preheat the oven to 400 degrees F.
- Slice the poblanos in half and lay on a greased baking sheet. Drizzle with olive oil and sprinkle salt and pepper. Bake for 10 minutes and set aside.
- While the peppers are baking, crumble the sausage into a large pan over medium heat and cook through, about 10 minutes. Add the jalapeno and continue cooking for 3-4 minutes until soft.
- Add rice, corn, black beans, and diced tomatoes into the same pan. Stir and continue cooking until warm, about 5 minutes.
- Spoon out the mixture into the baked poblano halves. Top with cheese and bake for 15 minutes. Garnish with cilantro and serve.
What’s your favorite variation on classic stuffed peppers? Share in the comments below!