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
- Preheat the oven to 350°F.
- 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.
- 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.
- 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.
- 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.
- Bake the stuffed peppers at 350°F for 10-12 minutes, until the cheese has melted.
- 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
- Please read blog post in its entirety for more tips + tricks.