These delicious stuffed poblano peppers are stuffed with ground chorizo, pinto beans, corn, cream cheese, and more. They are flavorful and so good served over rice. It will become a new family favorite.
Easy Stuffed Poblano Peppers
You are never going to make another stuffed poblano pepper after you make these delicious chorizo filled poblano peppers. They are packed with 29 grams of protein, have a cheesy inside, and are the perfect meal for any family!
Why you’ll love it!
- They are so flavorful!
- Easy to make.
- Packed with protein.
- Easy to make your own with ingredient substitutions.
- Great leftovers!
Featured Ingredients
Poblano peppers: the star of this recipe is obviously the poblano pepper. Be sure that you buy large poblano peppers so that there is enough space for all of the delicious filling.
Cream cheese: the creaminess from the filling comes from cream cheese and oh my goodness is it delicious.
Chorizo: we chose ground chorizo as the filling for these peppers because we wanted them to have a jolt of flavor that pairs perfectly with the cream cheese.
How to soften cream cheese
Looking for a quick method to soften cream cheese? Check out our post – How to Soften Cream Cheese – 4 Ways! Here you’ll learn 4 unique (and quick!) methods to softening cream cheese the perfect amount for baking and cooking.
How to Make Stuffed Poblano Peppers
char + Clean the peppers
You must soften your poblano peppers before you stuff them with delicious ingredients, both for flavor and to make it easier to eat them. There are two different ways you can char the peppers.
Option 1: Broil the poblano peppers by preheating the oven. Place the peppers on a baking sheet and broiling them for 10 minutes, turning them every 2-3 minutes.
Option 2: Char the peppers on a the gas stove top. Turn on burner on to medium/high heat and place the peppers over the flame for 7-10 minutes flipping every 1-2 minutes. Set them aside to cool.
After the peppers are charred and cooled, use a kitchen shears to cut a slit in one side of the pepper and deseed the pepper with a spoon. Try to keep the pepper intact so that filling will fit into the middle of the pepper.
make the filling
Cook the ground chorizo in a large skillet and then add the onion and corn to the chorizo and let the ingredients cook together for 5-6 minutes or until the corn becomes caramelized and delicious.
Lastly, add the cream cheese and mix the cream cheese with the other ingredients until melted and creamy.
stuff the peppers
Scoop about 1/2 cup of the filling into each pepper and then sprinkle each stuffed pepper with shredded cheese.
bake!
Place the peppers on a baking sheet and bake at 400ºF for 10 minutes or until the cheese on top melts and begins to brown.
Top Tips for Perfect Panera Mac and Cheese
- We recommend serving these peppers over rice.
- If you want to use something other than pork chorizo, feel free to use a sofrito, ground taco meat, or any other ground meat or vegetable ground of your choice.
- We used Frontera taco sauce, but you can use any taco sauce you’d like.
FAQ
Do you have to peel Poblanos before stuffing?
We do not peel our poblanos before stuffing them!
What can I do with fresh poblano peppers?
You can do so much with fresh poblano peppers, including making these stuffed poblano peppers.
How do you cook poblano peppers in the oven?
To soften poblano peppers drizzle the poblano pepeprs with oil and then broil them for about 10 minutes. Be sure to flip the peppers every few minutes so the whole pepper is charred. After the peppers are charred, you can stuff the peppers, use the peppers in a sauce or salad.
How do you cut poblano peppers for stuffing?
Use a kitchen shears to carefully cut a slit down the middle of one side of a poblano pepper before stuffing the pepper.
Storage
Store these poblano peppers after they are completely cooled in an airtight container for up to 5 days.
To reheat: to reheat these stuffed poblano peppers, place the peppers on a baking sheet ad reheat the peppers at 350ªF for 15-20 minutes.
Stuffed Poblano Peppers
Ingredients
- 4 large poblano peppers
- 1 lb. ground chorizo we used pork
- 1 tablespoon avocado oil*
- ½ medium white onion minced
- 2 cloves garlic minced
- 2 cups corn we used 2 ears of corn but thawed, frozen corn would work
- 1 teaspoon salt
- 4 oz. cream cheese softened
- ¼ cup taco sauce we used Frontera brand
- 1 cup monterey jack cheese shredded
Toppings
- ¼ cup red onion minced
- ¼ cup fresh cilantro roughly chopped
Instructions
- Char the poblano peppers by placing them on a baking sheet and broiling them for 10 minutes, turning them every 2-3 minutes. You can also char them over a gas stove top by turning the heat to medium/high heat and placing the pepper over the flame for 7-10 minutes flipping every 1-2 minutes. Set them aside to cool.
- When the peppers are charred on the outside and cooled, carefully cut one side of each pepper open with a kitchen shears and gently remove the seeds and stems with a spoon. Place the peppers on a baking sheet.
- Preheat the oven to 400ºF.
- Heat a large skillet over medium/heat and add the chorizo to the pan. Break up the chorizo with a spatula into small pieces and cook the chorizo until completely cooked through (~6-8 minutes). Use a slotted spoon to remove the chorizo from the pan and transfer the chorizo to a bowl. Leave the drippings in the pan.
- Add the avocado oil to the pan.* When the avocado oil is hot, add the onion to the skillet and cook for 1 minute. Add the corn, garlic, and salt to the onion and toss with the oil and drippings. Sauté all the ingredients together for 5-6 minutes or until the corn begins to carmelize.
- Turn the heat to medium/low and add the cream cheese and taco sauce to the pan. Stir the ingredients into the chorizo mixture until the cream cheese is melted and all the ingredients are combined. Removed from heat.
- Carefully add ½ cup of the chorizo mixture the hallowed out poblano peppers. We suggest scooping the mixture with a small spoon to ensure you don’t tear the poblano pepper.
- When each pepper is stuffed, sprinkle the Monterey jack cheese on top the peppers and place the pepper in the oven and bake for 10 minutes at 400ºF or until the cheese is melted and begins to brown.
- Remove the stuffed peppers from the oven and top with fresh cilantro and red onion.
- Serve the peppers on their own or over rice.
Tips & Notes
- You may need to add an additional tablespoon of avocado oil to the pan depending on the number of drippings in the bottom of the pan.
- We recommend serving these peppers over rice.
- If you want to use something other than pork chorizo, feel free to use a sofrito, ground taco meat, or any other ground meat or vegetable ground of your choice.
- We used Frontera taco sauce, but you can use any taco sauce you’d like.
