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.

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
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- 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.
Ways to Modify this Recipe
- Meat: Swap the chorizo for ground chicken to make chicken-stuffed poblano peppers. Ground turkey or beef also work well—beef-stuffed peppers are always a crowd-pleaser.
- Beans: Replace the black beans with cannellini beans, pinto beans, or black-eyed peas.
- Spices: Season the filling with your choice of dried spices like smoked paprika, taco seasoning, oregano, or red pepper flakes.
- Vegetables: I often add canned corn, but you can sub in diced zucchini, jalapeño, mushrooms, red onion, or sweet potatoes. Sauté them with the meat for best flavor. Pickled red onions also add a nice tangy touch.
- Cheese: I use shredded Colby Jack, but cheddar, Mexican blend, Swiss, cotija, or sharp cheddar all work well for topping.
- 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.
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 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.
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.
Recipe FAQ
Try not to overcook the poblano peppers as you don’t want them softening too much and becoming mushy.
I’ve used 4 large poblano peppers in this recipe, if you can only find small peppers use 8 or 10 smaller ones.
The main tip is to not overstuff them and make sure to place them on the baking sheet or in the baking dish snug up against each other so they can support each other while roasting. You also can use toothpicks to hold them closed.
- 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.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.
Other Stuffed Vegetables:
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Stuffed Poblano Peppers Recipe
Ingredients
- 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
Instructions
- 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 powder. 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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Deeeee-lish, thank you so so much!
Thanks! Glad you liked it.
How much onion, how much garlic. I don’t see them in the list of ingredients.
Sorry! You can do 2 garlic cloves, minced and 1 cup diced sweet onion but it is for flavor so just add as much as you like or you can leave it out if you don’t want it.