Easy Chorizo-Stuffed Poblano Peppers (Ready in 30 Minutes)
Chorizo-Stuffed Poblano Peppers are a fantastic addition to any meal planning menu that’s ready in just 30 minutes! These flavorful stuffed peppers combine the smoky richness of chorizo with creamy cheese for a satisfying Mexican-inspired dish.
This recipe delivers incredible poblano pepper flavors with minimal effort, making it perfect for busy weeknights when you want something special without the fuss. The combination of chorizo, cream cheese, and goat cheese creates a rich, savory filling that pairs beautifully with the mild heat of poblano peppers.
Looking for more delicious Mexican recipes? These Chorizo-Stuffed Poblano Peppers pair perfectly with Mexican Street Elote Corn Salad and Jalapeno Popper Mac and Cheese. For more stuffed pepper inspiration, try my Instant Pot Stuffed Peppers recipe.
Why You’ll Love These Chorizo Stuffed Poblanos
- Rich and Flavorful: The chorizo stuffing delivers bold, smoky flavors that transform simple poblano peppers into a restaurant-quality dish. The combination of spices and cheese creates a satisfying meal that’s both hearty and delicious.
- Versatile Cheese Options: You can easily customize this recipe by switching up the cheese varieties. Try cheddar cheese, pepper jack cheese, Monterey Jack, or any Mexican cheese blends to create your perfect flavor profile.
- Quick Weeknight Dinner: This recipe comes together in under 30 minutes with minimal prep work, making it ideal for those busy evenings when you want something special without spending hours in the kitchen.
- Low-Carb Friendly: These stuffed poblanos are naturally low in carbs, making them perfect for anyone following a keto or low-carb lifestyle while still enjoying bold Mexican flavors.
What Are Poblano Peppers?
Poblano peppers are large, dark green chile peppers that originated in Mexico and are named after the state of Puebla. These peppers are mild in heat, typically ranging from 1,000 to 2,000 Scoville units, making them perfect for stuffing and family-friendly meals. When dried, poblano peppers become ancho chiles, which are commonly used in Mexican cooking for their sweet, smoky flavor.
Ingredients needed
- Tomato sauce – Creates a flavorful base for baking and adds moisture to prevent the peppers from drying out. You can substitute with tomato paste thinned with a little water if preferred.
- Poblano peppers – Large, fresh poblanos work best for stuffing. Choose peppers that are firm and free from soft spots. Remove all seeds and white membrane for the mildest flavor.
- Chorizo sausage – Use bulk chorizo sausage for easy mixing, or remove casings from link chorizo. The rendered fat from the chorizo adds incredible flavor to the cheese mixture.
- Cream cheese – Softened cream cheese creates a creamy texture that binds all the flavors together. Make sure it’s at room temperature for easy mixing.
- Goat cheese – Adds a tangy, creamy element that complements the rich chorizo. The mild saltiness of goat cheese balances the bold flavors perfectly.
- Parmesan cheese – Freshly grated Parmesan provides a sharp, nutty flavor and creates a beautiful golden top when baked. Save some for sprinkling on top before baking.
Substitutions and Additions
- Different peppers – If poblanos aren’t available, use large green bell peppers or red bell peppers for a milder flavor.
- Cheese variations – Swap goat cheese for ricotta, queso fresco, or even sharp cheddar for different flavor profiles.
- Meat alternatives – Replace chorizo with ground beef, ground turkey, or Italian sausage for different flavor combinations.
- Spice level – Add diced jalapeños to the filling for extra heat, or use spicy chorizo for more kick.
How to Make Chorizo Stuffed Poblano Peppers
See the recipe card below for a complete list of ingredients and measurements.
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Preheat oven to 350°F and spread tomato sauce across the bottom of 9×13 glass baking dish. Set aside. Cut poblano peppers in half lengthwise, leaving stems intact on one side. Remove seeds and set aside.
Brown Chorizo in a large skillet over medium-high heat, occasionally stirring, until no longer pink. Remove from heat and drain excess fat from pan. (Photo 1)
Add cream cheese, goat cheese, and ¼ cup Parmesan cheese to the skillet and stir until the cheese melts and the sausage is thoroughly coated. Season with salt and pepper, to taste. (Photos 2, 3 & 4)
Carefully spoon sausage mixture into empty Poblano pepper halves and arrange in prepared glass baking dish and sprinkle with remaining Parmesan cheese. (Photos 5, 6 & 7)
Place baking dish in the preheated oven for 25-30 minutes, or until cheese is melted and peppers are heated through. Remove from oven and serve immediately with additional tomato sauce and Parmesan cheese, if desired. (Photo 8)
Recipe Tips
- Choose the right poblanos – Select peppers that are similar in size for even cooking, and look for ones that sit flat when cut in half.
- Don’t skip the tomato sauce base – This prevents the peppers from sticking and adds extra flavor and moisture to the dish.
- Let chorizo cool slightly – Allow the cooked chorizo to cool for a minute before adding the cheeses to prevent them from becoming grainy.
- Make ahead option – Assemble the stuffed peppers earlier in the day and refrigerate until ready to bake, adding 5-10 extra minutes to the cooking time.
Storage Tips
- Storage: Store leftover chorizo-stuffed poblanos in an airtight container in the refrigerator for up to 3 days. The peppers maintain their flavor and texture well when properly stored.
- Refrigerator: Place cooled stuffed peppers in a covered container and refrigerate promptly. They make excellent leftovers and can be enjoyed cold or reheated.
- Freezing: These stuffed peppers can be frozen for up to 2 months, though the texture of the peppers may soften slightly upon thawing. Wrap individually in plastic wrap before freezing.
- Reheating: Reheat in the oven at 350°F for 10-15 minutes, or microwave individual portions for 1-2 minutes until heated through.
Serving Suggestions
These chorizo-stuffed poblanos pair beautifully with Mexican-inspired sides. Start with Cilantro-Lime Rice or Crockpot Spanish Rice for a complete meal. Add a fresh Easy Pico De Gallo or Copycat Chipotle Guacamole on the side.
For a lighter option, serve with Mexican Street Elote Corn Salad or Easy Black Bean and Corn Mexican Salad. If you’re looking for more stuffed pepper varieties, try my Instant Pot Stuffed Peppers for another delicious option.
FAQs
Since we’re making this in a casserole dish, there is no reason that you need to peel the poblano peppers before stuffing them.
The main difference between the two is that a poblano is the name of a pepper, while a chile relleno is actually the name of a very popular Mexican dish.
No, they’re typically not a spicy pepper. They should have a mild flavor that will remind you a little bit of bell peppers.
Yes! Assemble the stuffed poblano peppers up to 4 hours ahead and refrigerate until ready to bake. Add 5-10 minutes to the cooking time if baking from cold.
Ground beef, Italian sausage, or ground turkey all work well as substitutes. Season with smoked paprika and cumin to mimic some of the chorizo flavors.
Other Recipes You May Like
- Instant Pot Stuffed Peppers Recipe
- Jalapeno Popper Mac and Cheese Recipe
- Mexican Street Elote Corn Salad (with Cotija Cheese!)
- See all our yummy, easy, delicious Main Dishes!
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Chorizo Stuffed Poblano Peppers
Ingredients
- 2 cups Tomato sauce divided sugar-free
- 4 Poblano peppers large
- 1½ lbs Chorizo sausage bulk
- 8 oz cream cheese softened
- 4 oz Goat cheese softened
- ½ cup Parmesan cheese divided freshly grated
- Sea salt and black pepper to taste
Instructions
- Preheat oven to 350°F and spread tomato sauce across the bottom of 9×13” glass baking dish. Set aside.2 cups Tomato sauce
- Cut Poblano peppers in half lengthwise, leaving stems intact on one side. Remove seeds and set aside.4 Poblano peppers
- Brown Chorizo in a large skillet over medium-high heat, occasionally stirring, until no longer pink. Remove from heat and drain excess fat from pan.1½ lbs Chorizo sausage
- Add cream cheese, goat cheese, and ¼ cup Parmesan cheese to skillet and stir until cheese melted and sausage is thoroughly coated. Season with salt and pepper, to taste.8 oz cream cheese,4 oz Goat cheese,½ cup Parmesan cheese,Sea salt and black pepper
- Carefully spoon sausage mixture into empty Poblano pepper halves and arrange in prepared glass baking dish and sprinkle with remaining Parmesan cheese.
- Place baking dish in the preheated oven for 25-30 minutes, or until cheese is melted and peppers heated through. Remove from oven and serve immediately with additional tomato sauce and Parmesan cheese, if desired.2 cups Tomato sauce
Notes
- Don’t skip the tomato sauce base – This prevents the peppers from sticking and adds extra flavor and moisture to the dish.
- Let chorizo cool slightly – Allow the cooked chorizo to cool for a minute before adding the cheeses to prevent them from becoming grainy.
- Make ahead option – Assemble the stuffed peppers earlier in the day and refrigerate until ready to bake, adding 5-10 extra minutes to the cooking time.
Nutrition Information
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I plan to make these this evening.The recipe sounds and looks delicious. Can you tell me which salsa recipe you used to top the peppers in the photos. Great presentation.
I’m so sorry, I can’t remember what I used for the salsa.