Easy Chorizo Stuffed Peppers

This hearty Chorizo Stuffed Poblano Peppers recipe transforms simple ingredients into a delicious Mexican-inspired dinner that's perfect for weeknight meals or casual entertaining. The rich chorizo filling paired with the mild heat of poblanos creates a satisfying combination that's sure to become a family favorite.

I first made these stuffed peppers for a dinner party when I needed something impressive but uncomplicated. The combination of three cheeses with spicy chorizo was such a hit that guests still request it whenever they visit.

Key Ingredients

• Tomato sauce: Provides a flavorful base that keeps the peppers moist during baking while complementing the spices in the chorizo
• Poblano peppers: Offer a mild heat level perfect for most palates look for firm glossy peppers with no soft spots
• Chorizo sausage: Brings authentic Mexican flavor with its blend of spices choose bulk style for easier preparation
• Cream cheese: Creates a creamy richness that balances the spice of the chorizo
• Goat cheese: Adds tangy depth that elevates the filling beyond ordinary stuffed peppers
• Parmesan cheese: Contributes a nutty saltiness and forms a beautiful crust when baked
• Sea salt and black pepper: Allow you to adjust seasoning to your preference

Step-by-Step Instructions

Prepare The Baking Dish:

Preheat your oven to 350°F and spread tomato sauce across the bottom of a 9x13 inch glass baking dish. This creates a flavorful bed for the peppers and prevents sticking while adding moisture during baking.

Prepare The Peppers:

Cut poblano peppers in half lengthwise being careful to leave the stems intact on one side to create handles for easy eating. Thoroughly remove all seeds and membranes which can carry extra heat. Handle peppers carefully to maintain their boat shape for holding filling.

Cook The Chorizo:

Brown chorizo in a large skillet over medium high heat breaking it into small pieces as it cooks. Continue stirring occasionally until no pink remains about 7 to 8 minutes. Remove from heat and drain excess fat which prevents a greasy final dish.

Create The Filling:

Add cream cheese goat cheese and quarter cup of Parmesan directly to the warm skillet with the cooked chorizo. Stir continually until all cheeses melt completely and coat the meat evenly. The warm chorizo will help melt the cheeses creating a uniform mixture. Season with salt and pepper according to your taste preferences.

Fill The Peppers:

Carefully spoon the sausage and cheese mixture into each poblano half being generous with the filling. Press the mixture gently into the peppers to eliminate air pockets. Arrange filled peppers in the prepared baking dish nestling them into the tomato sauce.

Bake To Perfection:

Sprinkle the remaining Parmesan cheese over the tops of the filled peppers creating a delicious crust. Bake in the preheated oven for 25 to 30 minutes until the cheese is golden brown and bubbling and the peppers are tender when pierced with a fork.

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The poblano peppers are truly the star of this dish. When I first experimented with this recipe, I tried using bell peppers instead, but the subtle heat and distinctive flavor of poblanos make all the difference. My husband now grows poblanos in our garden specifically for making this dish throughout summer and fall.

Spice Level Adjustments

If you enjoy more heat, leave some of the poblano seeds and membranes intact when preparing the peppers. For an even spicier version, add a diced jalapeño or a pinch of red pepper flakes to the chorizo as it cooks. Conversely, if serving to spice sensitive guests or children, make sure to remove all seeds and membranes from the poblanos and consider using a milder cheese like monterey jack in place of some of the parmesan.

Make Ahead Options

These stuffed peppers work beautifully as a make ahead meal. Prepare everything up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready to serve, allow the dish to sit at room temperature for 30 minutes before baking, then add an extra 5 to 10 minutes to the baking time since you're starting with chilled ingredients. The flavors actually develop nicely with some time in the refrigerator.

Serving Suggestions

These chorizo stuffed poblanos make a complete meal on their own, but pair wonderfully with cilantro lime rice for a more substantial dinner. A simple side salad with a light vinaigrette provides a refreshing contrast to the rich filling. For an authentic Mexican meal, serve with warm corn tortillas and a side of black beans. Fresh lime wedges for squeezing over the top add a bright finish that balances the richness perfectly.

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Frequently Asked Questions

→ What type of chorizo works best for stuffed peppers?

Bulk chorizo sausage works best because it's easy to brown and mix with the creamy cheese filling.

→ Can I substitute poblano peppers with another type of pepper?

Yes, bell peppers are a milder substitute, or use Anaheim peppers for a similar flavor profile.

→ What cheese can replace goat cheese in this dish?

Feta cheese or ricotta can be used as substitutes for goat cheese while maintaining a creamy texture.

→ How can I make this dish spicier?

Add a pinch of cayenne pepper or mix diced jalapeños into your sausage and cheese filling for extra heat.

→ What side dishes pair well with stuffed peppers?

Rice, quinoa, or a fresh green salad make excellent sides to complement the flavors of the stuffed peppers.