Chorizo Stuffed Poblano Peppers

5 from 2 votes

You won’t believe how quick and easy these tasty stuffed peppers come together. Full of chorizo meat, cheese, and simple ingredients!

Prep Time10

Cook Time30

Total Time40

Course: Main Dishes

Cuisine: Mexican

Servings: Servings

Calories: 650kcal

Preheat oven to 350°F and spread tomato sauce across the bottom of 9x13” 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

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.