5 from 2 votes
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Chorizo-Stuffed Poblano Peppers

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Chorizo Stuffed Poblano Peppers are a great addition to any meal planning menu! It just might be one of my favorite poblano pepper recipes, and it’s a delicious recipe with a huge gamut of flavors. The next time you head to the grocery store, buy everything that you need to make these stuffed peppers!

Chorizo Stuffed Poblano Peppers garnished with diced tomatoes on top.

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I promise you that this chorizo stuffed poblano peppers recipe is going to be the star of the show. The recipe card below shows the exact measurements that you’ll need to add a ton of flavor that is perfect for busy weeknights! This is one of my favorite Mexican recipes!

Why You’ll Love These Chorizo Stuffed Poblanos

  • The chorizo stuffing is full of flavor
  • You can easily change up the flavor by adding different cheeses like cheddar cheese, pepper jack cheese, Monterey Jack, or any other Mexican cheese blends
  • It’s a fast dinner to make without much fuss

Ingredients needed

  • Tomato sauce – Used to create a creaminess to the mixture. You can also use a little bit of tomato paste.
  • Poblano peppers – Slice and clean out any seeds.
  • Chorizo sausage – Use your favorite chorizo mixture. I sometimes vary it up by using spicy chorizo sausage.
  • Cream cheese – Adding cream cheese to Mexican dishes as a creaminess to the mixture.
  • Goat cheese – Mild peppers paired with goat cheese is perfect because the cheese adds a delicious salty flavor.
  • Parmesan cheese – Add to the top of the peppers for a burst of flavor.

How to Make Chorizo Stuffed Poblano Peppers

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

  1. Preheat oven to 350°F and spread tomato sauce across the bottom of 9×13” glass baking dish. Set aside.
  2. Cut poblano peppers in half lengthwise, leaving stems intact on one side. Remove seeds and set aside.
  3. 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.
  4. 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.
  5. Carefully spoon sausage mixture into empty Poblano pepper halves and arrange in prepared glass baking dish and sprinkle with remaining Parmesan cheese.
  6. 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.
Poblano peppers stuffed with chorizo sausage on a yellow plate with a fork and knife on the side.

Storage and leftovers

Once the poblanos cool down, you’re going to place poblanos in an airtight container and store them in the fridge. The great thing about this low carb entree is that it’ll stay food for 2-3 days!

You can then reheat it on medium high heat and enjoy it again!

Substitutions

As I mentioned earlier, you can easily change up the type of cheese that you use!

If you’re not a fan of poblano peppers, you can literally make this same recipe using green bell pepper or red bell peppers as well!

Instead of using chorizo meat, you can opt to use ground beef or ground chicken instead.

A plate with Poblano peppers stuffed with chorizo sausage.

FAQs

Do you have to peel Poblanos before stuffing?

Since we’re making this in a casserole dish, there is no reason that you need to peel the poblano peppers before stuffing them.

What is the difference between a chile relleno and chile poblano?

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.

Are poblano peppers spicy?

No, they’re typically not a spicy pepper. They should have a mild flavor that will remind you a little bit of bell peppers.

What to Serve With Poblano Peppers

Related Recipes

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Chorizo stuffed peppers sitting on a yellow plate.
5 from 2 votes

Chorizo Stuffed Poblano Peppers


Author: Kim Schob
Course: Main Dishes
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields 4 Servings
You won’t believe how quick and easy these tasty stuffed peppers come together. Full of chorizo meat, cheese, and simple ingredients!

Ingredients 

  • 2 c. Tomato sauce * divided sugar-free
  • 4 Poblano peppers large
  • lbs (680 ⅖ g) Chorizo sausage bulk
  • 8 oz (226 ⅘ g) cream cheese softened
  • 4 oz (113 ⅖ g) Goat cheese softened
  • ½ cup (50 g) 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.
  • 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.
  • 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.
  • 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.

Nutrition Information

Calories: 649kcal (32%) Carbohydrates: 15g (5%) Protein: 31g (62%) Fat: 52g (80%) Saturated Fat: 31g (194%) Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Cholesterol: 206mg (69%) Sodium: 3604mg (157%) Potassium: 701mg (20%) Fiber: 4g (17%) Sugar: 10g (11%) Vitamin A: 2972IU (59%) Vitamin C: 135mg (164%) Calcium: 295mg (30%) Iron: 4mg (22%)

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