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.
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.
- 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
- 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 Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 904Total Fat: 65gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 32gCholesterol: 160mgSodium: 1956mgCarbohydrates: 33gFiber: 9gSugar: 8gProtein: 49g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.