Chorizo Stuffed Poblano Peppers Can Sub Sweet Peppers
Spice up your dinner routine with these flavorful Chorizo Stuffed Poblano Peppers, a deliciously hearty dish that’s as simple as it is satisfying. Packed with bold ingredients like smoky chorizo sausage, black beans, diced tomatoes, and a blend of savory spices, this recipe offers a perfect balance of vibrant flavors and comforting textures. The roasted poblano peppers add a subtle, earthy heat that perfectly complements the cheesy, protein-packed filling, while sweet bell peppers can be swapped in for a milder option. Quick to prep and ready in under an hour, these stuffed peppers are ideal for busy weeknights or an inviting weekend meal. Garnish with fresh cilantro and a squeeze of lime for a bright finish, and watch them disappear from the dinner table! Perfect for families or anyone who loves quick, customizable recipes, this dish delivers big flavor with every bite.
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Recipe Information
Ingredients
- 4 large Poblano peppers (or substitute sweet bell peppers)
- 8 ounces Chorizo sausage
- 1 cup Cooked white or brown rice
- 1 cup Shredded Mexican blend cheese
- 1 cup Diced tomatoes (canned, drained)
- 1 cup Black beans (canned, rinsed and drained)
- 1 small Onion, diced
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 1 whole Lime, cut into wedges (for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with foil or parchment paper.
Wash the poblano or sweet peppers. Cut them in half lengthwise and remove the seeds and membranes. Place the pepper halves, cut side up, on the prepared baking sheet.
Brush the peppers lightly with olive oil. Roast in the preheated oven for 10-12 minutes, until slightly softened. Remove from the oven and set aside.
While the peppers are roasting, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
Add the chorizo sausage to the skillet, breaking it up with a spatula. Cook until fully browned, about 5-6 minutes.
Stir in the cooked rice, diced tomatoes, black beans, ground cumin, chili powder, salt, and black pepper. Cook for 2-3 minutes to combine and let the flavors meld.
Remove the skillet from heat and stir in half of the shredded cheese and the fresh cilantro.
Fill each roasted pepper half with the chorizo mixture, packing it in tightly. Sprinkle the remaining shredded cheese evenly on top of the stuffed peppers.
Return the stuffed peppers to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the stuffed peppers from the oven and let them cool slightly before serving. Serve with lime wedges on the side for a fresh squeeze of flavor.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1686 mg | 73% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 9.4 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 269 mg | 21% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 779 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
