Chorizo Stuffed Poblano Peppers (Easy, Cheesy & Flavor-Packed)

There’s something so comforting about a meal that feels a little special but doesn’t require a whole evening in the kitchen. These Chorizo Stuffed Poblano Peppers are one of those dishes for me; bold, cozy, and just the right balance of smoky, cheesy, and fresh.

Poblano peppers are mild with just a hint of heat, making them perfect for stuffing. Once they’re roasted and filled with a savory chorizo mixture, then baked with melty cheese on top, they become the kind of dinner everyone remembers.

This recipe is easy enough for a weeknight, but impressive enough for guests and it smells incredible while it’s baking.

Chorizo Stuffed Poblano Peppers Recipe (Easy, Cheesy & Flavor-Packed)

Why You’ll Love These Chorizo Stuffed Poblanos

• Big, bold flavor without being overly spicy
• Gooey, cheesy filling with smoky chorizo
• Easy to prep ahead
• Naturally gluten-free
• Perfect as a main dish or hearty side

Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 4-6

Ingredients

For the peppers

• 4 large poblano peppers – Learn more about different types of peppers and their heat levels here
• 1 tbsp olive oil

For the filling

• 8 oz fresh chorizo (pork or beef)
• ½ small onion, finely diced
• 2 cloves garlic, minced
• ½ cup corn (fresh, canned, or frozen & thawed)
• ½ cup black beans, rinsed and drained
• ½ tsp cumin
• ½ tsp smoked paprika
• Salt & pepper, to taste

Cheese & topping

• 1 cup shredded pepper jack or Mexican blend cheese
• ¼ cup grated Parmesan
• Optional: 2 tbsp sour cream or crema (for extra creaminess)

For garnish (optional but recommended)

• Salsa, pico de gallo, or avocado crema
• Fresh cilantro, chopped
• Lime wedges

Instructions

1. Roast the poblanos

• Preheat oven to 400°F (200°C).
• Slice each poblano lengthwise and remove seeds and ribs. Lightly brush the outside with olive oil and place them cut-side down on a baking sheet.
• Roast for 12–15 minutes, just until the skins soften and blister slightly. Remove and set aside.

2. Make the filling

• In a large skillet over medium heat, cook the chorizo until browned, breaking it apart as it cooks.
• Add the onion and garlic and sauté for 2–3 minutes until softened and fragrant.
• Stir in the corn, black beans, cumin, smoked paprika, salt, and pepper.
• Remove from heat and stir in the sour cream (if using).

3. Stuff the peppers

• Flip the roasted poblanos cut-side up and fill each one generously with the chorizo mixture.
• Sprinkle the tops with shredded cheese and Parmesan.

4. Bake

• Return the pan to the oven and bake 12–15 minutes, or until the cheese is melted and bubbly.
• For a golden top, broil for 1–2 minutes at the end.

5. Finish & serve

Garnish with fresh cilantro and a squeeze of lime. Serve with salsa, rice, or a simple salad for a complete meal.

Tips & Variations

• Make it milder: Use half chorizo, half ground turkey or chicken.
• Extra veggies: Add diced zucchini or spinach to the filling.
• Low-carb: Skip the beans and add extra peppers or cauliflower rice.
• Meal prep: Assemble ahead and bake just before serving.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F until warmed through or microwave in short bursts.

More Quick and Easy Dinner Ideas:

• Instant Pot Thai Chicken Thighs
• Pork Chops with Roasted Grapes and Fennel
• Chicken Satay Skewers