I remade these Mexican Stuffed Peppers so they’re better than ever. Check out the new post, recipe, and photos HERE.
This past weekend James and I visited a small barbecue spot in his town and completely indulged. The pulled pork and ribs were outstanding, but what stuck with me was a modest salad bar tucked at the end — specifically, the hot cherry peppers. I loaded my bowl with them like they were the main event. James, who also enjoys heat, took one and bit in right away. Seconds later he was fanning his mouth and swearing it was too hot. I, on the other hand, kept eating one after another. “How are you eating that?” he asked. “I just love peppers,” I said.
I’ve always loved peppers in any form — jalapeño, habanero, bell, chile, or pepperoncini — raw, roasted, or pickled. Lately I’ve been experimenting with heat and flavor combinations, and one favorite is my take on classic stuffed peppers. Instead of the usual sweet bell peppers, I chose a smokier relative: poblanos.
If you’re not chasing extreme heat, poblanos are a great option. They’re typically milder than superhot varieties, though you may occasionally encounter a spicier one. Roasting usually tames most of the intense heat and brings out the pepper’s deep, smoky flavor. In this recipe I pair that flavor with ingredients common to Mexican cooking — chorizo, rice, tomato, onion, sour cream — and finish everything with melted cheese for a rich, comforting result.
These Mexican Stuffed Peppers are a flavorful twist on the stuffed pepper you may remember from home. Smoky, creamy, tangy, meaty, sometimes spicy, and always cheesy, they’re the kind of dish that ends up on repeat and earns plenty of recipe requests.
Mexican Stuffed Peppers (Chorizo-Stuffed Poblanos)
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 3 reviews
- Author: Morgan
- Total Time: 50 minutes
- Yield: 4 1x
Description
These Mexican Stuffed Peppers are a delicious variation on classic stuffed bell peppers. Smoky poblanos, savory chorizo, tender rice, fresh tomato and cilantro, tangy sour cream, and a blend of cheeses come together for a bold, satisfying meal.
Ingredients
Units
Scale
- 4 large poblano peppers, split and seeded (you can cut them in half or split them like Chiles Rellenos)
- 1 small red onion, minced
- 4 cloves garlic, minced
- 1 pound raw Mexican-style chorizo, removed from casings
- 1 cup cooked rice
- 1 medium roma tomato, diced
- 3 tablespoons tomato paste
- 1/3 cup fresh cilantro, finely chopped
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/3 cup sour cream
- 1/2 cup Monterey Jack cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1/4 cup cotija cheese, grated
- Kosher salt and black pepper, to taste
Instructions
- Preheat the oven to 450°F (230°C).
- Lightly spray a rimmed baking sheet with nonstick spray and place the poblanos skin-side up. Roast for 15–20 minutes, until the skin becomes blistered and bubbly.
- Meanwhile, heat a large nonstick skillet over medium-high heat. Cook the chorizo about 5 minutes, breaking it up with a wooden spoon. Stir in the onion and garlic and cook 2–3 minutes more. Add tomato paste, oregano, and cumin, then transfer the mixture to a large bowl.
- Add the cooked rice, diced tomato, sour cream, cilantro, and cotija to the meat mixture. Stir until combined and season with salt and pepper to taste.
- Optionally remove any loose skin from the roasted poblanos. Spoon the filling into the pepper cavities and top with the shredded cheeses.
- Finish the peppers on the grill by heating the opposite side, placing the peppers over indirect heat and covering until the cheese melts, or return them to the oven for about 5 minutes until the cheese is melted and bubbly.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Cuisine: Mexican
