Jump to Recipe Print Recipe
Tex Mex night with the family has just taken a drastic turn for the better. Put away that pre-made taco kit, don’t even think about whipping out those frozen taquitos, either! Hot take! Whipping up a Mexican inspired meal does NOT need to involve tortillas and a taco seasoning pack. You can make a quick and simple dinner for the family with a little flare and ingredients you probably already have on hand! These chorizo stuffed poblanos fit that mold exactly. Spicy, hearty, smokey, and cheesy, you can officially add a new Mexican dish to your repertoire.
Sure, you may have had stuffed pepper before. And I am willing to bet they were made with sweet bell peppers. These chorizo stuffed poblanos are not that far off, but quite honestly a step up! Poblanos are a large, mild pepper. They are slightly hotter on the Scoville scale (the scale used to measure the heat of a pepper) than bell peppers, but a less spicy than a jalapeño. For context, bell peppers rank 0 on the scale, jalapeños are between 2,500-8,000, and poblanos fall in-between at 1,000-2,000. When roasted, they actually do not retain a lot of heat, so if you are averse to spicy food, no worries here.
Grilled Poblano Peppers
So let’s get to roasting. Since we do not want crunchy pepper, but instead a pliable, soft pepper that is easy to stuff. We do this by roasting the pepper and peeling off that waxy skin. This can be done one of 3 easy ways, each of which starts by washing and drying 6 large poblanos and coating them with a little bit of olive oil.
The first cooking method, the grill. Preheat a grill to 450° and place the peppers over the heat. Cook 4-5 minutes per side or until charred all over. Method #2, gas stove: If you have a gas stove, simply turn a burner on high and place the peppers directly on the grates, turning every 2-3 minutes until charred all over. Method #3, the oven: Turn the broiler on high and place the peppers on an oven safe sheet pan. Place the pan on the highest rack in the oven. Broil the peppers for 3-4 minutes per side, rotating/flipping when the skin begins to char.
Once the peppers are charred all over, immediately place them in a paper bag on an airtight Tupperware container, sealing to allow them to steam. This will help separate the waxy skin from the flesh of the peppers, making them so simple to peel. After 5-10 minutes, when the peppers are cool enough to handle, peel the charred skin off by hand or use a paper towel to rub the skin off. Slice open each pepper and scoop out the seeds. Set them aside as you prepare the filling.
Chorizo Stuffing
Once you have your poblanos charred and peeled, you can use them for so many things, like a poblano corn chowder, or even a cheesy poblano queso dip. OR, you can stuff them! And that is exactly what I did. While the peppers we roasting and cooling, I prepared a simple filling on the stovetop. To being, I headed a large skillet over medium high heat with a drizzle of oil. To it, I added 1/2 cup each of diced white onion and bell pepper (any color!), and sautéed for 2-3 minutes until the veggies were translucent.
Into the veggies, I added in 16oz of Mexican pork chorizo, not to be confused with Spanish chorizo which is more firm. This kind was uncased and crumbles much like ground beef. I cooked this down for 5-6 minutes or until the pork was cooked through. Next, I added in
- 1 can diced green chiles 4.5oz
- 2 cups cooked white rice
- 1½ cup corn
- 1 cup black beans cooked and drained
- ⅓ cup salsa
Remove the filling from the heat and add in 1 1/2 cups of shredded Monterey Jack cheese, and stir to combine. Now, scoop a generous amount of the filling into the hallowed out peppers, about 1/2 cup to 3/4 cup per pepper. OPTIONAL: place the stuffed poblanos on a baking tray and add additional cheese to the top of each pepper. Place in a 350° oven or back on the grill for 5 minutes to allow the cheese to melt.
Lime Crema
In a separate bowl, combine 3/4 cup of sour cream, 1/4 cup of lime juice, 2 tbsp of minced cilantro, and salt and pepper to taste to make a simple lime crema. Drizzle the crema all over the stuffed peppers, and serve immediately with cilantro, avocado, and lime wedges for garnish. Who needs tacos on Tuesday when you can explore fun, new ways to experience Tex Mex cuisine. These chorizo stuffed pablanos are like your favorite burrito bowl, inside a pepper!
Want More Tex Mex Recipes?
- Green Chili Chicken Enchiladas
- Mexican Street Corn Chicken Tacos
- Chipotle Shrimp Cauliflower Bowl
- Mexican Eggs Benedict
- Fiesta Dip
- Baked Chicken Taquitos
- Mexican Stuffed Sweet Potatoes
Chorizo Stuffed Poblanos
Ingredients
- 6 large poblano peppers
- 2 tbsp oil
- 16 oz Mexican chorizo
- ½ cup white onion diced
- ½ cup bell pepper any color, diced
- 1 can diced green chiles 4.5oz
- 2 cups cooked white rice
- 1½ cup corn
- 1 cup black beans cooked and drained
- ⅓ cup salsa
- 1½ cups shredded Monterey Jack cheese
Lime Crema
- ¾ cup sour cream
- ¼ cup lime juice
- 2 tbsp cilantro minced
- salt and pepper
- avocado for garnish
- cilantro for garnish
- lime wedges for garnish
Instructions
- Begin by coating the peppers in oil and roasting them. You can do this several ways.
- GRILL: Preheat a grill to 450° and place the peppers over the heat. Cook 4-5 minutes per side or until charred all over
- GAS STOVE: If you have a gas stove, simply turn a burner on high and place the peppers directly on the grates, turning every 2-3 minutes until charred all over.
- OVEN: Turn the broiler on high and place the peppers on an oven safe sheet pan. Place the pan on the highest rack in the oven. Broil the peppers for 3-4 minutes per side, rotating/flipping when the skin begins to char.
- Once the peppers are charred all over, immediately place them in a paper bag on an airtight Tupperware container, sealing to allow them to steam.
- After 5-10 minutes, when the peppers are cool enough to handle, peel the charred skin off. Slice open and scoop out the seeds. Set aside.
Filling
- While the peppers cook and cool, prepare the filling. In a large sauté pan with a drizzle of oil over medium high heat, cook the onions and peppers for 2-3 minutes or until they turn translucent.
- Add in chorizo and cook 4-5 minutes or until the meat is cooked through.
- Add in green chiles, rice, beans, corn, and salsa. Stir to combine and cook an additional 2-3 minutes or until the filling is heated through.
- Remove the filling from the heat and add in the cheese.
- Scoop the filling into the hallowed out peppers OPTIONAL: place on a baking tray and add additional cheese to the top of each pepper. Place in a 350° oven or back on the grill for 5 minutes to allow the cheese to melt
- Combine all of the ingredients for the crema in a bowl and drizzle over the stuffed peppers.
- Serve immediately with cilantro, avocado, and lime wedges for garnish
