Chorizo Stuffed Poblano Peppers

by Jack Harrison
Chorizo Stuffed Poblano Peppers

This recipe for Chorizo Stuffed Poblano Peppers is the perfect way to spice up your next Mexican-inspired meal. Poblano peppers are stuffed with a flavorful mixture of chorizo, rice, and beans, then baked until tender. Serve these peppers with a dollop of sour cream and a sprinkle of cilantro for an extra- special touch.

How to make Chorizo Stuffed Poblano Peppers?

Are you looking for an easy and delicious way to impress your friends and family this holiday season? Look no further than these Chorizo Stuffed Poblano Peppers! Whether youre serving them as a main dish or an appetizer, these peppers will be a hit.

To make these peppers, start by prepping your ingredients. First, youll need some chorizo sausage. This can be bought pre-made or you can make your own. If you are making your own, youll need to cook it until it is cooked through and slightly crispy.

Once the chorizo is cooked, youll want to start filling the peppers. First, add a layer of chorizo to the bottom of each pepper. Once the chorizo is in, top the chorizo with a layer of chopped onions and diced peppers. Finally, add a layer of cheese and bake the peppers in a preheated oven until the cheese is melted and bubbly.

These Chorizo Stuffed Poblano Peppers are a delicious and easy way to impress your friends and family this holiday season. Thanks for cooking!

> Watch this video here about the Chorizo Stuffed Poblano Peppers recipe for more information:

Chorizo Stuffed Poblano Peppers

Chorizo Stuffed Poblano Peppers Recipe

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 120 calories 8 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 lb. chorizo sausage
  • 1 red pepper, stem removed, diced
  • 1 yellow pepper, stem removed, diced
  • 1/2 cup chopped onion
  • 1 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 (14 oz) can diced tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • Salt and pepper to taste


  1. Preheat oven to 375 degrees F.
  2. In a large skillet over medium heat, cook the chorizo sausage.
  3. Add the red and yellow peppers, onion, garlic, and olive oil. Cook until the vegetables are soft.
  4. Transfer the mixture to a 9x13 inch baking dish.
  5. Add the canned tomatoes and their juice, oregano, and cumin. Season with salt and pepper to taste.
  6. Bake for 30 minutes or until heated through.


First, you’ll need some chorizo sausage. I recommend using a good quality sausage such as Huntsman or Oscar Mayer. Next, you’ll need some poblano peppers. You can use either red or green peppers, but I prefer green because they have a slightly sweeter flavor. Finally, you’ll need some stuffing mix. I recommend using a mix of bread crumbs, crumbled sausage, and shredded cheese.

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Nutrition Facts

Chorizo Stuffed Poblano Peppers are a delicious and nutritious dish that can be enjoyed by everyone. These peppers are stuffed with chorizo, a type of sausage, and are then baked in the oven. The chorizo provides a good source of protein and the peppers are a good source of vitamins and minerals.

One Chorizo Stuffed Poblano Pepper contains about:

  • Calories: 120
  • Fat: 8 grams
  • Carbohydrates: 4 grams
  • Protein: 10 grams
  • Vitamin C: 24% of your daily recommended intake
  • Vitamin A: 15% of your daily recommended intake

This Chorizo Stuffed Poblano Peppers dish is not only healthy, but it is also very filling and satisfying. It is perfect for a quick lunch or dinner when you want something hearty but do not want to spend a lot of time in the kitchen.

Chorizo Stuffed Poblano Peppers

Chorizo Stuffed Poblano Peppers

FAQs about Chorizo Stuffed Poblano Peppers

Here’s what you need to know: traditionally, poblano peppers are roasted and peeled before being stuffed. This helps to remove the bitterness from the skin and also gives the peppers a more tender texture.

However, if you’re short on time or just don’t feel like going through the effort of roasting and peeling, you can stuff your poblanos raw. The flavor will be slightly different, but they’ll still be delicious.

Do you have to roast poblano peppers before eating?

No, you don’t have to roast poblano peppers before eating them. You can eat them raw, roasted, or grilled.

Poblano peppers are a type of chili pepper that is commonly used in Mexican cuisine. They are typically mild in heat, but can vary in spiciness.

Roasting poblano peppers brings out their flavor and makes them more versatile in recipes. For example, you can stuff them with chorizo and cheese, or use them in a creamy sauce.

If you’re looking for a way to add some spice to your life, try eating poblano peppers raw. The flavor of these peppers is intense, so they’re best suited for those who enjoy spicy food. Just be sure to remove the seeds and ribs before eating, as they can be quite spicy.

How spicy is poblano pepper?

Poblano peppers are a type of chili pepper that originates from the state of Puebla, Mexico. These peppers are typically mild in heat, with a Scoville rating of 1,000-2,000.

However, there can be some variation in heat levels depending on the specific pepper. Some poblano peppers may be closer to the upper end of the heat range, while others may be closer to the lower end.


If you’re looking for a delicious, hearty dish to make this weekend, look no further than these chorizo stuffed poblano peppers. This recipe is easy to follow and results in a flavorful, satisfying meal.

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