Chorizo Stuffed Poblano Peppers Weeknight Magic

If you’ve got poblanos and a pack of chorizo, you’re basically holding dinner destiny in your hands. These Chorizo Stuffed Poblano Peppers fight way above their weight: big flavor, minimal fuss, major personality. They’re smoky, cheesy, and a little spicy—in other words, weeknight heroes. Ready to make your kitchen smell like a taquería in the best way? Let’s go.

Why Chorizo + Poblano Just Works

Poblanos bring a mild, earthy heat. They don’t blow your head off, they hug your tongue. Chorizo, on the other hand, comes in hot with paprika, garlic, and fat that turns everything it touches into liquid gold. Put them together and you get balance: smoky, savory, creamy, and just enough heat to keep things interesting.
Plus, they’re gorgeous. Char those deep green peppers, nestle in that brick-red filling, shower with cheese—boom. Restaurant vibes, sweatpants effort.

The Game Plan (AKA, How Dinner Happens Fast)

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You’ll char the poblanos, cook the chorizo, stir in a few goodies, stuff, and bake. That’s it. No culinary gymnastics. No weird equipment. Just a skillet, a baking sheet, and an appetite.

What You’ll Need

• 6 large poblano peppers
• 1 lb (450 g) Mexican chorizo (raw, fresh kind, not cured)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cooked rice (white or brown) OR 1 cup cooked cauliflower rice if low-carb
• 1 cup canned black beans, drained and rinsed (optional but great)
• 1 cup corn kernels (fresh, frozen, or canned, drained)
• 1 cup shredded Oaxaca, Monterey Jack, or mozzarella (melty cheese = good times)
• 1/2 cup crumbled queso fresco (for topping)
• 2 tbsp tomato paste or 1/2 cup salsa roja
• 1 tsp ground cumin + 1 tsp smoked paprika (if your chorizo isn’t super punchy)
• Salt and pepper to taste
• Fresh cilantro and lime wedges for serving

Step-by-Step: From Pepper to Perfection

1) Char and Prep the Poblanos

• Broiler method: Place poblanos on a foil-lined sheet under a hot broiler. Turn every 2–3 minutes until the skins blister and blacken all over (about 8–10 minutes).
• Stovetop method: Hold with tongs over an open flame or set directly on a gas burner, turning until blistered.
• Steam: Toss them in a bowl and cover with a plate for 10 minutes. The skins loosen.
• Peel gently, keeping peppers intact. Slice a slit down one side and remove seeds. Keep stems on for looks (IMO, it’s cute).

2) Make the Filling

• Cook chorizo in a skillet over medium heat, breaking it up, until browned and cooked through (6–8 minutes). If super fatty, drain a bit but keep some for flavor—this is not the time to fear joy.
• Add onion and cook until soft, 3 minutes. Stir in garlic for 30 seconds.
• Mix in tomato paste (or salsa), cumin, smoked paprika, corn, black beans, and cooked rice. Season with salt and pepper. Kill the heat and fold in half the shredded cheese.

3) Stuff and Bake

• Preheat oven to 375°F (190°C).
• Stuff each poblano with the filling. Nestle into a lightly oiled baking dish.
• Top with remaining shredded cheese. Bake 12–15 minutes until bubbly and melty.
• Finish with queso fresco, cilantro, and a squeeze of lime. Take a bow.

Flavor Moves That Go the Extra Mile

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Choose Your Chorizo Wisely

– Mexican chorizo (fresh) cooks like ground sausage and seasons the whole filling.
– Spanish chorizo (cured) works too, but dice it and add a splash of oil. It’s smokier and drier.

Cheese Talk

– Oaxaca/Jack for max melt.
– Pepper Jack for heat on heat.
– Queso fresco for a salty crumble on top, not for melting.

Saucy Sidekicks

– Salsa verde for brightness.
– Chipotle crema (sour cream + lime + chipotle in adobo) for smoky tang.
– Avocado slices because you’re worth it.

Make-Ahead, Reheating, and Freezer Tips

– Make-ahead: Char and clean poblanos, make filling, and refrigerate separately up to 2 days. Stuff and bake when ready.
– Meal prep: Bake fully, cool, and store portions. Reheat covered at 350°F (175°C) for 12–15 minutes or microwave in 60–90 second bursts.
– Freeze: Assemble unbaked stuffed peppers, wrap well, and freeze up to 2 months. Bake from frozen at 375°F (190°C) for 30–35 minutes, tented with foil for the first 20.

Serve It Like You Mean It

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– Plate with lime wedges, cilantro, and a drizzle of crema.
– Add a quick side: cabbage slaw with lime and salt, or simple tomato-cucumber salad.
– For drinks: a crisp lager, hibiscus agua fresca, or sparkling water with a dramatic squeeze of lime. FYI, drama helps.

Ingredient Swaps (Because Life Happens)

• No poblanos? Use large bell peppers for milder heat. Roast a few minutes longer.
• No rice? Use quinoa, farro, or cauliflower rice for low-carb vibes.
• No black beans? Pinto beans or skip entirely.
• Dairy-free? Use vegan shreds and skip queso fresco. Still delicious, promise.
• Gluten-free? You’re good—just make sure the chorizo brand is GF.

FAQ

How spicy are poblano peppers?

Poblanos sit in the mild-to-medium range. They deliver warmth, not pain. If you want more heat, add diced jalapeño to the filling or finish with hot sauce. If you want less, swap for bell peppers.

Can I use pre-cooked Spanish chorizo?

Yes, but it changes the texture and flavor. Dice it small, sauté with onion and a little oil, and consider adding extra tomato paste or a splash of broth to keep the filling juicy. Mexican chorizo gives a saucier, more cohesive stuffing IMO.

Do I have to peel the poblanos?

Technically no, but you’ll get better texture if you do. The charred skins can taste bitter and feel papery. Peeling takes a few minutes and upgrades the whole experience—worth it.

What cheese melts best for stuffed peppers?

Oaxaca and Monterey Jack melt like a dream. Mozzarella works in a pinch. Cheddar gets oily and doesn’t pull as nicely, so use it sparingly or blend with a meltier cheese.

How do I keep the peppers from collapsing?

Don’t overbake and don’t hollow them out aggressively. Leave stems on, keep walls intact, and pack the filling snugly. If a pepper splits, tuck it against the pan edge and let cheese be your glue. Cheese fixes many things in life.

Nutritional Facts (Estimated)

Serving size used for calculations: 1 stuffed poblano pepper (recipe makes 6 servings). Values based on the version with rice and beans. If you use cauliflower rice and skip beans, carbs drop significantly. FYI, these are estimates and can vary by brand and exact amounts.
Per serving (1 pepper):

• Calories: ~360
• Total Fat: ~22 g
• Total Carbohydrates: ~20 g
• Dietary Fiber: ~5 g
• Net Carbs: ~15 g
• Protein: ~20 g

How we got there (ingredients per serving, approx.)

• Poblano pepper: ~45 kcal, 9 g carbs, 3 g fiber, 2 g protein
• Mexican chorizo (about 2.7 oz/75 g): ~225 kcal, 19 g fat, 1 g carbs, 12 g protein
• Onion + garlic: ~10 kcal, 2 g carbs
• Cooked rice (about 2.7 tbsp/22 g): ~28 kcal, 6 g carbs
• Black beans (about 2.7 tbsp/23 g): ~26 kcal, 5 g carbs, 1.5 g fiber, 1.7 g protein
• Corn (about 2.7 tbsp/23 g): ~21 kcal, 5 g carbs, 0.5 g fiber
• Melty cheese (about 1.3 tbsp/14 g): ~45 kcal, 3.7 g fat, 0.3 g carbs, 2.7 g protein
• Queso fresco (about 1 tsp/5 g): ~14 kcal, 1 g fat, 1 g protein

Note: Swap in cauliflower rice and omit beans to get roughly: ~320 kcal, 22 g fat, 10 g total carbs, 4 g fiber, 6 g net carbs, 20 g protein per serving (estimate). IMO, the low-carb version still slaps.
Disclaimer: Nutrition values are estimates based on standard USDA data and common brand averages. Your actual numbers will vary with ingredient brands, exact amounts, and cooking methods.

Final Bite

Chorizo Stuffed Poblano Peppers deliver huge payoff with chill effort. They’re flexible, meal-prep friendly, and seriously crowd-pleasing—even for people who pretend they “don’t like spicy.” Make a pan, add lime, and enjoy that glorious cheesy sizzle. Your dinner table just got way more interesting.