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 pepper 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.
WHAT INGREDIENTS ARE IN STUFFED POBLANO PEPPERS
- 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 POBLANO PEPPERS 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
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.
BAKE TO SOFTEN: Bake the poblanos for 10 minutes to soften them before stuffing.
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.
FINISH THE FILLING: Add the rice, rotel, beans, and corn.
FILL THE PEPPERS: Fill the poblano peppers 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.
SERVE THE STUFFED POBLANOS: Sprinkle with cilantro and serve with a lime wedge and some sour cream.
TIPS FOR MAKING STUFFED POBLANOS
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.
PICKING 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 poblano pepper once you bake the stuffed poblanos.
WAYS TO MODIFY THIS STUFFED POBLANO PEPPER RECIPE
PEPPERS: You can swap green poblano peppers for red, but be warned the red ones are hotter. It depends what spice level you like. Or for a milder option use regular bell peppers like green bell peppers which are not spicy at all.
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.
SAUSAGE: I’ve used chorizo, but you could also use spicy Italian sausage, just remove it from the casing first before sauteeing.
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.
CITRUS: You can use lime juice to add a touch of sweetness and citrus flavor.
VEGGIES: I like to add some canned corn, but you can swap in any other vegetables like zucchini, jalapeno 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.
TIPS & NOTES FOR MAKING EASY STUFFED POBLANO PEPPERS
DON’T OVERCOOK THE PEPPERS: Try not to overcook the poblano peppers as you don’t want them softening too much and becoming mushy.
EXTRA FILLING: If you have leftover filling, place it into an airtight container and store in the refrigerator. For an easy meal the next day it makes a great addition to tacos, burritos or to top a salad.
SMALL POBLANO PEPPERS: I’ve used 4 large poblano peppers in this recipe, if you can only find small peppers use 8 or 10 smaller ones.
DOUBLE THE RECIPE: Feeding a crowd? No problem, this easy stuffed poblano peppers recipe is easy to double.
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 MEXICAN INSPIRED RECIPES YOU MIGHT LIKE:
- 4 poblano peppers, halved and seeded
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup diced sweet onion
- 1 - 9 ounce package chorizo
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup cooked white or brown rice
- 1 - 10 ounce can rotel, drain some of the juice
- 1/2 cup canned black beans, drained
- 1/2 cup corn, drained
- 3/4 cup shredded colby jack or Mexican blend cheese
- Lime wedges for serving
- Sour cream, for serving
- Cilantro for garnish
- Heat the oven to 350°.
- Cut one side of the chili off and scoop out the seeds. Do this for all of the poblano peppers.
- Bake the peppers in the oven for 10 minutes to help soften them. Remove from oven and set aside.
- Meanwhile heat a large skillet over medium hight 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, chili powder, garlic and onion poweder.
- Stir in the rice, rotel, beans, and corn.
- Fill the poblano peppers evenly with the mixture and place in a baking pan or on a non-stick baking sheet. Top with the shredded cheese. Bake for 10- 15 minutes or until cooked through.
- Sprinkle with cilantro and serve with a lime wedge and some sour cream.