Chorizo Stuffed Poblano Peppers: A Spicy & Savory Delight

Looking for a flavorful and exciting dish that’s perfect for a weeknight dinner or a weekend gathering? Look no further than these Chorizo Stuffed Poblano Peppers! This recipe combines the smoky heat of poblano peppers with the savory richness of chorizo, all topped with melted cheese for a truly unforgettable culinary experience. This dish is relatively easy to make, customizable to your spice preference, and visually stunning. Get ready to impress your family and friends with this crowd-pleasing recipe!

Why You’ll Love This Recipe

• Flavor Explosion: The combination of chorizo, poblano peppers, cheese, and spices creates a symphony of flavors that will tantalize your taste buds.
• Easy to Customize: Adjust the heat level by using different types of chorizo or adding additional spices. You can also tailor the filling to your liking by adding other vegetables or grains.
• Relatively Quick: From start to finish, this recipe can be ready in under an hour, making it perfect for busy weeknights.
• Impressive Presentation: These stuffed peppers are not only delicious but also visually appealing, making them a great choice for entertaining.
• Versatile: Serve them as a main course with a side of rice and beans, or as an appetizer for a party.

Ingredients You’ll Need

• 6 Poblano Peppers: Choose firm, unblemished peppers that are relatively uniform in size.
• 1 pound Chorizo: You can use either Mexican chorizo (fresh, uncured) or Spanish chorizo (cured, smoked). If using Mexican chorizo, be sure to remove it from the casing. Spanish chorizo doesn’t need to be removed.
• 1 medium Onion: Diced, to add sweetness and depth of flavor to the filling.
• 2 cloves Garlic: Minced, for a pungent aromatic element.
• 1/2 cup Cooked Rice: Optional, but it adds bulk and texture to the filling. Cooked white, brown, or cilantro lime rice work well. Quinoa can also be substituted.
• 1/2 cup Corn Kernels: Fresh, frozen (thawed), or canned (drained). Adds a touch of sweetness and texture.
• 1/4 cup Black Beans: Rinsed and drained. Adds protein and fiber.
• 1/4 cup Diced Tomatoes: Fresh or canned (drained). Adds acidity and freshness.
• 1 teaspoon Chili Powder: Adds warmth and complexity.
• 1/2 teaspoon Cumin: Earthy and slightly bitter, it complements the chorizo perfectly.
• 1/4 teaspoon Smoked Paprika: Adds a smoky flavor that enhances the overall dish.
• Salt and Pepper: To taste.
• 2 cups Shredded Cheese: Monterey Jack, Cheddar, Oaxaca, or a Mexican cheese blend all work well.
• Optional Garnishes: Chopped cilantro, sour cream, guacamole, hot sauce.

Equipment You’ll Need

• Baking Sheet: To bake the stuffed peppers.
• Large Skillet: To cook the chorizo and vegetables.
• Mixing Bowl: To combine the filling ingredients.
• Knife: For chopping vegetables and scoring the peppers.
• Cutting Board: To protect your countertop.
• Tongs: For handling the peppers.

Step-by-Step Instructions

Follow these detailed instructions to create the perfect Chorizo Stuffed Poblano Peppers:

Step 1: Prepare the Poblano Peppers

1. Roast the Peppers: There are several ways to roast poblano peppers:
• Oven Roasting: Preheat your oven to 450°F (232°C). Place the peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is blistered and blackened all over.
• Broiling: Place the peppers on a baking sheet under the broiler. Broil for 5-7 minutes per side, until the skin is blistered and blackened. Watch them carefully to prevent burning.
• Gas Stovetop: Place the peppers directly over an open gas flame. Turn the peppers with tongs until the skin is blackened and blistered all over.
• Grilling: Grill the peppers over medium-high heat, turning occasionally, until the skin is blistered and blackened.
2. Steam the Peppers: Once the peppers are roasted, immediately transfer them to a bowl and cover with plastic wrap or place them in a paper bag. Let them steam for 10-15 minutes. This will loosen the skin, making it easier to peel.
3. Peel the Peppers: After steaming, gently peel off the blackened skin. Use your fingers or a paring knife. Don’t worry if you don’t get every last bit of skin off.
4. Make the Slit and Remove Seeds: Make a lengthwise slit down one side of each pepper, being careful not to cut all the way through. Carefully remove the seeds and membranes. Rinse the peppers inside and out to ensure all seeds are removed. Pat them dry with paper towels.

Step 2: Prepare the Chorizo Filling

1. Cook the Chorizo: Heat a large skillet over medium heat. If using Mexican chorizo, remove it from the casing and crumble it into the skillet. If using Spanish chorizo, slice it into small rounds. Cook, stirring occasionally, until the chorizo is browned and cooked through. Drain off any excess grease.
2. Sauté the Onion and Garlic: Add the diced onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Combine the Filling Ingredients: In a large mixing bowl, combine the cooked chorizo, sautéed onion and garlic, cooked rice (if using), corn kernels, black beans, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Mix well to combine.
4. Taste and Adjust Seasoning: Taste the filling and adjust the seasoning as needed. Add more chili powder for heat, cumin for earthiness, or salt and pepper to taste.

Step 3: Stuff the Poblano Peppers

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Stuff the Peppers: Using a spoon, carefully fill each poblano pepper with the chorizo filling. Pack the filling in tightly.
3. Place on Baking Sheet: Arrange the stuffed peppers on a baking sheet.

Step 4: Bake and Melt the Cheese

1. Bake the Peppers: Bake the stuffed peppers for 20-25 minutes, or until heated through.
2. Add Cheese: Remove the baking sheet from the oven and sprinkle the shredded cheese evenly over the stuffed peppers.
3. Melt the Cheese: Return the baking sheet to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly. Alternatively, you can broil the peppers for a minute or two to melt the cheese, but watch them carefully to prevent burning.

Step 5: Garnish and Serve

1. Garnish: Remove the baked Chorizo Stuffed Poblano Peppers from the oven and garnish with chopped cilantro, sour cream, guacamole, or hot sauce, if desired.
2. Serve: Serve the stuffed peppers immediately. They are delicious on their own or with a side of rice and beans.

Tips and Tricks for Perfect Stuffed Poblano Peppers

• Roasting the Peppers Evenly: Make sure the peppers are evenly roasted by turning them frequently during the roasting process. This will ensure that the skin is evenly blackened and easier to peel.
• Don’t Overstuff: Avoid overstuffing the peppers, as this can cause them to burst during baking. Leave a little room at the top for the cheese to melt.
• Prevent Soggy Peppers: Pat the roasted and peeled peppers dry before stuffing them to prevent a soggy final product.
• Spice Level: Adjust the spice level to your liking. If you prefer a milder flavor, use a mild chorizo or reduce the amount of chili powder. For a spicier dish, use a spicy chorizo or add a pinch of cayenne pepper to the filling. You can also add a few dashes of your favorite hot sauce.
• Vegetarian Option: For a vegetarian version, substitute the chorizo with a mixture of crumbled tofu or tempeh, chopped mushrooms, and black beans. Season with the same spices as the chorizo filling.
• Make Ahead: You can prepare the stuffed peppers ahead of time and store them in the refrigerator for up to 24 hours. Bake them just before serving.
• Freezing: Stuffed poblano peppers can be frozen after baking. Let them cool completely before wrapping them individually in plastic wrap and then placing them in a freezer bag. To reheat, bake them in a preheated oven at 350°F (175°C) until heated through.

Variations and Additions

Here are some ideas to customize your Chorizo Stuffed Poblano Peppers:

• Add Vegetables: Include other vegetables in the filling, such as diced bell peppers, zucchini, or mushrooms.
• Add Grains: Experiment with different grains like quinoa, barley, or couscous in the filling.
• Use Different Cheeses: Try different types of cheese, such as pepper jack for a spicier kick, or provolone for a milder flavor.
• Top with Sauce: Drizzle the stuffed peppers with your favorite sauce, such as enchilada sauce, salsa verde, or a creamy cilantro lime sauce.
• Add a Fried Egg: Top each stuffed pepper with a fried egg for a hearty and satisfying meal.
• Different Proteins: Try using ground beef, shredded chicken, or turkey instead of chorizo.

Serving Suggestions

These Chorizo Stuffed Poblano Peppers are delicious served as a main course or as an appetizer. Here are some serving suggestions:

• Main Course: Serve with a side of rice and beans, a simple salad, or cornbread.
• Appetizer: Cut the stuffed peppers into smaller pieces and serve with toothpicks for easy snacking.
• Taco Bar: Include the stuffed peppers as part of a taco bar, allowing guests to customize their tacos with their favorite toppings.
• Potluck Dish: These stuffed peppers are a great dish to bring to a potluck or gathering.

Nutritional Information (approximate per pepper)

The nutritional information below is an approximation and may vary depending on the specific ingredients used.

• Calories: 400-500
• Protein: 25-35g
• Fat: 25-35g
• Carbohydrates: 20-30g
• Fiber: 5-7g

Frequently Asked Questions (FAQ)

Can I use canned poblano peppers?

While fresh roasted poblanos are recommended for the best flavor and texture, you can use canned poblano peppers in a pinch. Be sure to drain them well before stuffing them. The flavor and texture won’t be quite as good as freshly roasted.

How do I store leftover stuffed peppers?

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until heated through.

Can I make these ahead of time?

Yes! You can assemble the stuffed peppers ahead of time and store them in the refrigerator for up to 24 hours. Bake them just before serving. This is a great way to save time on busy weeknights.

My filling is too dry. What can I do?

If your filling is too dry, add a tablespoon or two of chicken broth or tomato sauce to moisten it up.

My filling is too wet. What can I do?

If your filling is too wet, add a tablespoon or two of cooked rice or breadcrumbs to absorb the excess moisture.

How do I prevent the peppers from tipping over while baking?

To prevent the peppers from tipping over while baking, you can place them in a muffin tin or create a small bed of rice on the baking sheet to provide a more stable base.

Conclusion

These Chorizo Stuffed Poblano Peppers are a delicious and satisfying meal that’s sure to impress. With their bold flavors, customizable ingredients, and easy preparation, they’re perfect for any occasion. So, gather your ingredients, fire up your oven, and get ready to enjoy a fiesta of flavors in every bite!

Recipe Card

Enjoy your delicious Chorizo Stuffed Poblano Peppers!