Mexican-Inspired Stuffed Poblano Peppers

Mexican-Inspired Stuffed Poblano Peppers


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Bright red peppers filled with spicy chorizo meat, melted cheese, and select herbs and spices make for one fiery side dish to serve at your next party. Spiciness levels can vary between each poblano pepper, so be careful when handling and eating them!

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Serving Size / Yield

6-8 servings


  • 1 lb. Bulk Chorizo Sausage
  • 1 Medium Onion, finely chopped
  • 2 1/2 tsp. Minced Garlic
  • 2 Tbs. Tomato Paste
  • 1 1/2 tsp. Dried Oregano
  • 2/3 tsp. Freeze-Dried Cilantro
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
  • 3/4 C. Shredded Monterey Jack Cheese
  • 6-8 Large Red Poblano Peppers, halved lengthwise, cored, and seeded

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Preheat oven to 425 degrees. Lightly spray the bottom of a 9x13" baking dish with nonstick cooking spray. In a large skillet over medium-high heat, sauté bulk chorizo for 6-8 minutes, breaking up the meat as it cooks. Stir in onions and garlic, and continue sautéing until onions are tender. Add tomato paste, oregano, and cilantro, and stir until well-combined. Season with salt and pepper as needed. Remove chorizo mixture from heat, then stir in the Monterey Jack cheese. Spoon even amounts of the chorizo mixture into each pepper half. Arrange stuffed peppers in a single layer in the baking dish. Cover with foil and bake for 20 minutes. Carefully uncover and continue baking for 15-20 minutes until peppers are tender and filling is hot.

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