Stuffed Poblano Peppers

4.50 from 10 votes

Stuffed Poblano Peppers

These stuffed poblano peppers are stuffed with cream cheese, chorizo, corn, and beans and then topped with shredded cheese. The perfect cheesy dinner for any night of the week.

Prep 30

Cook 15

Total 45

Fat 52

Carbs 31

Protein 29

Yield

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.

Nutrition Facts