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Chorizo Stuffed Peppers

Yields6 ServingsPrep Time10 minsCook Time35 minsTotal Time45 mins

Let’s party! This fun dish is perfect for dinner for two, or for a large party crowd. Cheesy, spicy, flavorful, this is Mexican food made easy. My chef tip: If you can’t find Chorizo (a spicy pork sausage blended with a variety of spices), substitute with ground beef or turkey; and make with bell peppers instead of poblano for less heat. Make this dish your own and add your favorite extras like black beans and chopped peppers!

 6-8 large poblano chili peppers
 16 oz Mexican chorizo sausage, removed from casing
 1 medium onion, finely chopped
 5 cloves of garlic, minced
 1 cup cooked rice or quinoa
 1 cup corn kernels (fresh or frozen)
 2 tbsp tomato paste
 1 tbsp oregano
 ½ tsp cumin
 3 tbsp chopped cilantro
 1 cup Cotija cheese, crumbled
 Salt and pepper, if desired
 ½ cup shredded Monterrey Jack or cheddar cheese

Preheat oven to 425˚F.


Heat a large non-stick sauté pan to medium high heat.


Sauté chorizo sausage for 6-8 minutes, while breaking up with wooden spoon.


Stir in onions, garlic, rice (or quinoa) and corn. Cook for 2-3 minutes more.


Add in tomato paste, oregano, and cumin. Stir until well incorporated.


Mix in cilantro and Cotija cheese and remove from heat.


Taste and season with salt or pepper if desired.


Split poblano pepper lengthwise keeping stem intact. Remove seeds.


Spoon chorizo mixture into peppers.


Top with sprinkle of shredded cheese.


Place peppers in baking dish and bake for 20-25 minutes until cheese is brown and peppers are tender.

Nutrition Facts

Serving Size 2 peppers

Servings 6