Stuffed Poblano Peppers Recipe

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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.