Stuffed Poblano Peppers Recipe

This Stuffed Poblano Peppers Recipe is the perfect way to use poblano peppers. The poblanos are a great pepper to use because of the mild spicy flavor and how large they are makes them ideal for stuffing. The mixture uses chorizo but feel free to use your favorite protein, beans, diced tomatoes, spices and is topped with cheese. You will love this hearty meal! 

STUFFED POBLANO PEPPERS RECIPE

Stuffed peppers are one of my favorite meals, especially this Stuffed Poblano Peppers Recipe.  It is a great way to use up peppers that you have in your fridge. 

I have a lot of stuffed pepper recipes that I make time and time again from this One Pot Mexican Stuffed Pepper Casserole, Vegan Stuffed Peppers Recipe, Mediterranean Tuna Couscous Stuffed Peppers, Mediterranean Ground Beef Stuffed Peppers and Stuffed Pepper Soup. 

The nicest thing about this recipe is that they are truly easy stuffed poblano peppers that can be on your table in under 40 minutes. You start by cooking the meat mixture, stuff the peppers and bake them. 

If you want to make these vegetarian stuffed poblano peppers just leave out the chorizo an use the beans with cheese and diced tomatoes.

You also could use a different protein like ground turkey, ground chicken, ground pork or ground beef. 

Out of all the peppers to use I especially love poblanos because of the slight spice it brings to the dish. 

If you lave any seeds in the peppers you will add even more spice. 

Recipe Ingredients

• Peppers: I’ve used 4 medium or large poblano peppers which I cut in half and de-seed. 
• Chorizo: I add chorizo to the filling mix, you can use regular chorizo or a hot and spicy chorizo.
• Ground Spices: I use a combination of ground spices including cumin, chili powder, garlic powder and onion powder to season the filling.
• Rice: I add a cup of cooked white rice, but you could use brown rice if you prefer.
• Tomatoes: I add a can of Ro-Tel to the mixture, you can use any other brand of canned tomatoes, but look for the ones with added green chili.
• Beans: when it comes to beans I add canned black beans.
• Corn: I add canned corn to the filling mixture, but frozen corn would work here too, just defrost it first.
• Cheese: I top the peppers with shredded colby jack or Mexican blend cheese.

What is a Poblano Pepper?

Poblano peppers are mild Mexican chili peppers that have a hint of spice to them. When the chili peppers are dried they are known as ancho chilies.

When roasted, their skin develops a smoky flavor, adding an extra layer of complexity to dishes. They’re also known for their thick walls, making them perfect for stuffing with a variety of delicious fillings.

Are They Spicy?

Poblano peppers have a mild spice.

On the Scoville scale, they range from 1,000 to 2,000 heat units (a jalapeno pepper scores 2,500 to 8,000 so poblanos are milder). They have an earthy flavor and taste a little like a green bell pepper with an extra kick of heat.

How to Make Stuffed Poblano Peppers

Step 1. Prepare the Peppers: Preheat the oven to 350°F. Cut one side of the chili off and scoop out the seeds. Do this for all of the peppers.

Step 2. Bake to Soften: Bake the poblanos on a baking sheet or in a baking dish for 10 minutes to soften them before stuffing. 

Step 3. Cook the Chorizo: Heat a large skillet over medium heat. Add the olive oil and the garlic and onion. Saute for 2 minutes. Cook the chorizo for 4 to 5 minutes. Season with the cumin and chili powder.

Step 4. Finish the filling: Add the rice, rotel, beans, and corn.

Step 5. Fill the Peppers: Fill them evenly with the rice filling, top with cheese and place in a baking pan or on a non-stick baking sheet. Bake for 10-15 minutes or until cooked through. 

6. Garnish: Top with cilantro and serve with a lime wedge and some sour cream.

Tips for Making Spicy Poblano Peppers

• Vegetarian: make vegetarian stuffed poblano peppers by removing the chorizo from the pepper stuffing mixture and topping the peppers with a vegetarian cheese.
• Keto: make keto stuffed poblano peppers by swapping regular rice for cauliflower rice.
• Stuffing: When you stuff the poblanos make sure to do it gently so you don’t break the peppers. I use a small spoon or cookie scoop to add the mixture. 
• Choosing the Right Peppers: Try to find large, firm peppers without wrinkled spots that have fresh looking stems. This ensures you are using the freshest peppers. 
• Soften: I like to bake the poblanos for 10 minutes before stuffing them to help soften them. This ensures you have a soft peppers before you bake them with the ingredients inside.

Ways to Modify This Stuffed Poblano Pepper Recipe

• Meat: Swap the chorizo for ground chicken and make chicken stuffed poblano peppers. Ground turkey, or beef would work here too, beef stuffed poblano peppers are always popular.
• Rice: I stuff the peppers with white rice, but you could use mexican rice, white rice, wild rice, or even quinoa or couscous. Sometimes I will also use leftover rice.
• Beans: Swap the canned black beans for any other bean, try cannellini beans, pinto beans or black eyed peas.
• Spices: Use any variety of dried herbs and spices to the filling mixture. Try adding smoked paprika, taco seasoning, dried oregano or a pinch of red pepper flakes.
• Veggies: I like to add some canned corn, but you can swap in any other vegetables like zucchini, jalapeño peppers, mushrooms or red onion or sweet potatoes. Just dice the veggie small and saute along with the chorizo. I also like adding pickled red onions.
• Cheese: I’ve used shredded Colby Jack, but you could use cheddar cheese, mexican cheese blend, Swiss cheese, cotija cheese that is used in mexican cuisine or a strong cheddar to top the peppers.
• Sauces: You could add this easy homemade salsa, homemade pico de gallo, enchilada sauce, salsa verde or this avocado tomatillo sauce. You also could just use simple tomato sauce to add flavor.

Recipe FAQ

Are Chile Rellenos and Stuffed Poblanos the Same?

They are similar but the not the same. Both involved stuffing peppers but there are differences:

1. Chili Rellenos: This is a traditional Mexican dish where peppers (often poblanos) are stuffed with cheese, meat, or other ingredients, then dipped in egg batter and fried. The result is a crispy exterior with a cheesy or savory filling inside. The dish is typically served with a tomato or chili sauce.
2. Stuffed Poblanos: This term generally refers to poblanos that are stuffed with various fillings, which might include cheese, meat, grains, or vegetables. Unlike chile rellenos, they are not battered and fried.

Storage Tips:

• Leftovers: Storing leftovers in an airtight container in the refrigerator for up to 3 days. When ready to enjoy place the stuffed poblanos back into a preheated oven and warm through. You can also reheat quickly in the microwave.
• Freeze: I don’t recommend freezing stuffed poblanos as the peppers will break down too much during the freezing and defrosting process. This is a dish best served hot straight from the oven.

Other Stuffed Vegetables:

Mediterranean

Vegan Stuffed Peppers Recipe

Beef

Grilled Stuffed Peppers

Seafood

Mediterranean Tuna Couscous Stuffed Peppers

Beef

Mediterranean Ground Beef Stuffed Peppers