Chorizo Stuffed Poblano Peppers
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
904 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Chorizo Stuffed Poblano Peppers
Description
This recipe fills poblano peppers with a flavorful blend of browned chorizo sausage cooked with sweet corn and black beans, then combined with a simmered sauce of diced tomatoes, green chiles, and several smoked and spicy seasonings including chili powder, smoked paprika, and chipotle chile powder. The filling is layered with grated Oaxaca or Monterey Jack cheese inside hollowed poblano peppers. After stuffing, the peppers are topped with their reserved caps.
The dish relies on baking to soften the peppers and meld the filling flavors while melting the cheese inside. The smoky and slightly spicy seasoning balances the sweetness from the corn and richness from the chorizo and cheese, giving a complex taste profile. The method of layering cheese between portions of the filling creates a creamy texture throughout the robust meat and vegetable mixture.
Serve these stuffed poblano peppers as a main entrée for a hearty meal that showcases Mexican flavors. They can be paired with rice or a simple salad to round out the plate.
Ingredients
- 8 poblano pepper
- 1 pound chorizo sausage
- 1 cup corn frozen, sweet
- 1 black beans 15 ounce can, drained and rinsed
- 2 cups Oaxaca cheese or Monterey Jack cheese, grated
- 2 diced tomatoes 15 ounce cans
- 1 diced green chiles 4 ounce can or homemade
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle chile powder this is spicy, use less if desired
- salt to taste, kosher salt
- black pepper to taste, kosher salt
Instructions
- Preheat oven to 425 degrees F.
- Cut off the tops of the peppers and remove the seeds. Save the tops and set aside with the peppers.
- Set a large skillet (this skillet will be used to cook the peppers so make sure it's big enough to fit all the stuffed peppers) over medium high heat and add chorizo. Break up the sausage and cook until lightly browned.
- Add in sweet corn and black beans. Cook until warmed through. Remove mixture from the pan and add to a bowl.
- Add the same pan back to the stove and add in diced tomatoes, diced green chiles, chili powder, smoked paprika, chipotle chile powder, kosher salt and pepper. Stir to combine, lower the heat to medium low and simmer while you stuff your peppers. Remember to stir the sauce a few times while you are stuffing. It should cook down a little while you stuff your peppers.
- Fill each pepper half way with filling, 1 tablespoon grated cheese, more filling and another 1 tablespoon cheese. Put the top on the pepper and use a wooden toothpick to secure the top to the pepper. Do this until all the peppers have been stuffed.
- Add peppers to the tomato sauce and place in the oven. Bake for 25 minutes, remove the oven, cover with leftover shredded cheese and bake for another 15 minutes until the cheese is browned and melted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 904 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 904kcal | 45% |
| Carbohydrates | 33g | 11% |
| Protein | 49g | 98% |
| Fat | 65g | 100% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 32g | 188% |
| Trans Fat | 1g | 50% |
| Cholesterol | 160mg | 53% |
| Sodium | 1956mg | 82% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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