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These chorizo stuffed poblano peppers are packed full of spicy chorizo, black beans, sweet corn, Oaxaca cheese and baked in a flavorful tomato sauce. If you’re looking for a new version of stuffed peppers this is the perfect version!
I can’t promise that I will stop posting Southwest-inspired dishes but this is my last one for a while.
I made these peppers because I had a craving for stuffed peppers but didn’t feel like making my traditional recipe.
These peppers only took me about 30 minutes to throw together and not much longer to bake.
Plus I threw in the last of my homemade roasted hatch green chiles. I wasn’t about to let them go to waste and knew they would kick ass in this recipe.
Craving a more traditional stuffed pepper? Try my Ground Chicken Stuffed Bell Peppers or my Instant Pot Stuffed Peppers. Maybe you want super easy? Try my Instant Pot Stuffed Pepper Soup.
The thing I loved most about this recipe is that it’s just filling enough to be dinner on its own but you could totally serve it along with rice too.
The chile and smoked paprika-spiced tomato sauce you cook the peppers are key to this dish.
It’s the perfect sauce and you could easily slurp it out of the pan.
Well, maybe you shouldn’t slurp sauce that just came out of the oven. That would not be wise.
However, if you let it cool and then did your slurping I wouldn’t judge you one bit.
More Tex-Mex-inspired recipes
- Craving something meaty? Try my Pork Chile Verde.
- Want a big bowl of comfort? Try my Spicy Chicken Lime Soup.
- Need a one-pot recipe? Try my Tex Mex Chicken and Vegetable Skillet.
- Love stuffed squash? Try my Southwest Taco Stuffed Spaghetti Squash.
Chorizo Stuffed Poblano Peppers
Ingredients
- 8 poblano peppers
- 1 pound chorizo sausage
- 1 cup frozen sweet corn
- 1 15 ounce can black beans, drained and rinsed
- 2 cups grated oaxaca cheese, or Monterey Jack cheese
- 2 15 ounce cans diced tomatoes
- 1 4 ounce can diced green chiles (or homemade diced green chiles)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle chile powder, this is spicy, use less if desired
- Kosher salt and pepper, to taste
Instructions
- Preheat oven to 425 degrees F.
- Cut off the tops of the peppers and remove the seeds. Save the tops and set aside with the peppers.
- Set a large skillet (this skillet will be used to cook the peppers so make sure it's big enough to fit all the stuffed peppers) over medium high heat and add chorizo. Break up the sausage and cook until lightly browned.
- Add in sweet corn and black beans. Cook until warmed through. Remove mixture from the pan and add to a bowl.
- Add the same pan back to the stove and add in diced tomatoes, diced green chiles, chili powder, smoked paprika, chipotle chile powder, kosher salt and pepper. Stir to combine, lower the heat to medium low and simmer while you stuff your peppers. Remember to stir the sauce a few times while you are stuffing. It should cook down a little while you stuff your peppers.
- Fill each pepper half way with filling, 1 tablespoon grated cheese, more filling and another 1 tablespoon cheese. Put the top on the pepper and use a wooden toothpick to secure the top to the pepper. Do this until all the peppers have been stuffed.
- Add peppers to the tomato sauce and place in the oven. Bake for 25 minutes, remove the oven, cover with leftover shredded cheese and bake for another 15 minutes until the cheese is browned and melted.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
In making these peppers, I have a question about the grated cheese. Will it be the consistency of grated parmesan cheese or more like the shredded cheese.
Hi Chris! The Oaxaca grated cheese is more the texture of a grated mozzarella than a hard Parmesan. You could use Monterey Jack or Mozzarella in place of the Oaxaca cheese if you can’t find it. I hope you love the peppers!
I will be making these! Yum! However, I will definitely roast the Poblanos, in order to remove the tough inedible skin, before stuffing.
I found this recipe on pinterest and followed it exactly. I have made it twice now and it’s soo, so good. A little time consuming for my usual weekend dinner so I tend to make it on my days off and it’s worth the little bit of effort! My boyfriend and I thank you!
Hi Janna! I’m so glad you love the recipe! It’s a favorite around here too 🙂
Do you roast the poblano peppers first and take the skin off? or just leave the peppers the way you buy them
Hi Sandy! Sorry for my late reply I was in Costa Rica. I leave my skins on the peppers but I know some people prefer to char them and remove the skin.
Great recipe. Husband bought only 1/2 pound chorizo so added cilantro lime rice for bulk. Added onions and jalapeños when sautéing sausage.
These are SO fabulous. I use soy chorizo for a vegetarian version. Everything else is done exactly as written. The sauce is so flavorful. The filling goes together quickly. We can’t get enough of them.
Absolutely delicious.
Adjust seasonings per preference.