These Chorizo-Stuffed Poblano Peppers make for one incredible, weeknight-friendly meal that the whole family will enjoy! You’ll love this low-effort, high-reward lunch or dinner that encompasses a rich filling of ground chorizo sausage, rice, corn, beans, and more. That hearty filling is stuffed inside of mild poblano peppers and topped with cheese. These easy stuffed peppers are sooo delicious!

chorizo-stuffed poblano peppers on oval platter

We’re officially entering cozy season, y’all. The other day, I hit up Trader Joe’s, and they already have all of their fall items on the shelves. I did snag the pumpkin brioche twist loaf, maple butter, and their new maple leaf ice cream sandwiches…so good! Football season has started, WNBA playoffs are about to begin, and I’ve begun dipping my toes into fall-inspired eats. That’s right, I made a batch of chili the other night and it was so damn divine, gah.

stuffed poblano peppers on baking sheet

Chorizo Stuffed Poblano Peppers

I love sharing easy, simple recipes that fit the bill in our busy lives. These stuffed poblano peppers are the epitome of weeknight-friendly, comfort food that’s extra delicious. It starts with a super filling and hearty mixture of flavorful chorizo, beans, and rice. The filling is stuffed into peppers and finished with a melty cheese topping to seal the deal and satisfy the hungry.

These chorizo-stuffed poblano peppers are perfect to serve up for the family, entertaining-friendly, and also for any meal prep goals!

ingredients for stuffed poblano peppers in bowls

Ingredients Needed For This Recipe:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Poblano peppers, oil, salt/pepper, chorizo sausage, onion, corn, garlic + tomato paste, cooked rice, beans, shredded cheese, and fresh chopped cilantro.

Minimal ingredients that yield HUGE FLAVORRR! 🤌🏾

sliced poblano peppers on baking sheet
ground chorizo in skillet with wooden spoon
rice and corn on top of ground chorizo in skillet
chorizo mixture in skillet

How To Make Chorizo Stuffed Poblano Peppers:

(Note: please see the recipe card directly below for the complete written instructions.)

  • Preheat the oven to 350°F.
  • Roast the poblano peppers. Place the peppers on a baking sheet and lightly coat the peppers with nonstick spray. Then roast the peppers until slightly blistered, about 15 minutes.
  • Make the chorizo filling. In a large skillet, heat the oil over medium-high heat. When hot, add the chorizo and cook until browned. Season the chorizo with salt/pepper- to taste.
  • Finish. Add the onion + corn and continue cooking until tender. Then stir in the garlic + tomato paste along with the cooked rice, beans and fresh chopped cilantro and toss to thoroughly combine.
chorizo filling in poblano peppers on baking sheet
shredded cheese on top of stuffed poblano peppers on baking sheet

Stuffing & Finishing:

  • Let’s get to stuffing. Spoon enough filling onto the peppers to cover and fill. Then top the peppers with an even sprinkling of shredded cheese. 
  • Bake the stuffed peppers at 350°F for 10-12 minutes, until the cheese has melted. 
  • Time to serve! Garnish the peppers with more fresh chopped cilantro and serve the chorizo-stuffed poblano peppers right away…🤤!
stuffed poblano peppers on baking sheet

Can I Use Other Ground Meat?

Yes! Feel free to use ground chicken, beef, or turkey as a substitute. If you’re looking for a meat-free option, use your favorite plant-based crumbles (and even canned chickpeas) here, too!

Are Poblano Peppers Spicy?

Poblano peppers are actually quite mild with very little to no heat at all.

chorizo stuffed poblano peppers on small plates

I love this recipe so much, and I know y’all are gonna dig it, too. The cute little individual-style servings and the savory and hearty vibe of it all, simple perfection. >>> If you love Mexican-inspired recipes, you’ll love this Pozole Rojo, homemade Birria Tacos, and our Creamy White Chicken Chili 💛.

closeup of chorizo stuffed poblano pepper on baking sheet

These Chorizo Stuffed Poblano Peppers are such a flex to add into your weeknight rotation and beyond, friends. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More swoon-worthy eats:

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chorizo-stuffed poblano peppers on oval platter

Chorizo-Stuffed Poblano Peppers

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  • Author: Quin Liburd
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6
  • Category: Main Dishes
  • Method: Baking, Stovetop
  • Cuisine: Mexican-American
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Description

These Chorizo-Stuffed Poblano Peppers make for one incredible, weeknight-friendly meal that the whole family will enjoy! You’ll love this low-effort, high-reward lunch or dinner that encompasses a rich filling of ground chorizo sausage, rice, corn, beans, and more. That hearty filling is stuffed inside of mild poblano peppers and topped with cheese. These easy stuffed peppers are sooo delicious!

Ingredients

  • 6 large poblano peppers, cut a slice off lengthwise & then remove the 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 from 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 (we use Mexican-style blend)
  • 2 tablespoons fresh chopped cilantro, divided

Instructions

  1. Preheat the oven to 350°F.
  2. Roast the peppers. Place the peppers on a baking sheet and lightly coat the peppers with nonstick spray on both sides. Then roast the peppers until slightly blistered, about 15 minutes. When the peppers are done roasting, don’t shut off the oven, set them aside while you prepare the filling.
  3. Make the filling. In a large skillet, heat the oil over medium-high heat. When hot, add the chorizo and use a wooden utensil to break the meat apart until uniformly crumbled. Cook the chorizo until golden brown and cooked through, about 5-6 minutes. Then season the chorizo with salt/pepper- to taste.
  4. Add the onion + corn and continue cooking until the onion is tender, about 2-3 minutes. Stir in the garlic + tomato paste and continue cooking until well combined. Then stir in the cooked rice. Lastly, add the beans along with 1 tablespoon of fresh chopped cilantro and toss to thoroughly combine. Remove the mixture from heat.
  5. For stuffed pepper assembly: Spoon enough filling onto the peppers to cover and fill, careful not to overstuff. Then top the peppers with an even sprinkling of shredded cheese. 
  6. Bake the stuffed peppers at 350°F for 10-12 minutes, until the cheese has melted. 
  7. Serve. Garnish the peppers with the remaining 1 tablespoon of fresh chopped cilantro. Serve the chorizo-stuffed poblano peppers immediately with sour cream and/or salsa of choice, if desired. Enjoy!

Notes

  1. Please read blog post in its entirety for more tips + tricks.

Recipe by: Quin Liburd- Butter Be Ready

Photography by: The Mindful Hapa