Do you want to know the absolute worst part of being a food blogger?
I hope you said yes; I’m going to assume you said yes.
The WORST part of food blogging is that you almost never have the time to make a recipe more than once or twice.
Think about it– you spend all this time coming up with something delicious, adjusting it until it sends your tastebuds on a utopic journey of awesomeness, until you’re so proud of it that you can’t wait to share it with the world (or at least the worldwide web), and then you pretty much never make it again because you’re the “kill two birds with one stone” type and can’t bring yourself to cook anything that takes more than 10 minutes unless it can also be featured on the blog. Seriously, it’s a lot of cooking.
And you can’t feature something on the blog twice. Or can you?
I bet you know where this is going.
I made Mexican Stuffed Peppers a little over a year ago, but they didn’t really take off because at the time my photography skillz (yes, skillz with a “z”) were… well… lacking. As time has gone on, I’ve nailed down my photography style a bit more, and I’ve also grown as a cook. So why not make them again with some tweaks to make them tastier and more appealing?
This time, I added in some black beans and corn for a little more flavor and difference in textures, and I peeled off the skins of the peppers because nobody wants to get those stuck in between their teeth. Yes, I’m speaking from experience.
The first time I made Mexican Stuffed Peppers, I got a huge piece of pepper skin stuck right between my front teeth and didn’t notice it until I was almost ready for bed– after running errands and smiling at people in public, of course. Very embarrassing, so no more pepper skins for us.
These peppers are smoky, a bit spicy, and, of course, cheesy. (Because what’s a stuffed pepper worth if there’s no melted cheese involved?) My family loves them, I love them, and it’s going to be hard to convince myself that I can’t get away with featuring them on the blog 3 times!
Give them a try and see for yourself why I just had to make them again.Print
Mexican Stuffed Peppers (Chorizo-Stuffed Poblanos), R-R-R-Remix
- Total Time: 50 minutes
- Yield: 5 1x
- 5 large poblano peppers
- 1 small red onion, minced
- 4 cloves garlic, minced
- 2 teaspoons canola oil
- 1 pound raw Mexican-style chorizo, removed from casings
- 1 cup cooked rice (I used brown rice)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (6 oz) can corn, drained and rinsed
- 1 medium roma tomato, diced
- 3 tablespoons tomato paste
- 1/3 cup fresh cilantro, finely chopped, plus more to garnish
- 1 tsp dried oregano
- 1/2 tsp of cumin
- 1/3 cup sour cream
- 3/4–1 cup jack cheese, shredded
- 1/4 cup cotija cheese, grated
- Kosher salt and black pepper, to taste
- Line a rimmed baking sheet with foil and place the peppers on top. Roast them under the broiler until the skin becomes blackened and bubbly, turning every few minutes to char evenly, about 8-10 minutes. After the peppers have roasted, carefully transfer them to a large bowl and cover the bowl with plastic wrap. Let the peppers sit for 20 minutes to cool.
- While you wait for the peppers to cool, heat oil in a large skillet over medium-high heat. Saute the chorizo for about 5 minutes, gently breaking it up with a wooden spoon. Stir in the onions, black beans, and garlic. Cook for 2-3 more minutes. Then, mix in the tomato paste, oregano, and cumin. Transfer to a large bowl.
- Add rice, tomatoes, sour cream, cilantro, cotija cheese, and 1/2 cup of the jack cheese to the bowl with the meat mixture and mix until combined. Season with salt and pepper to taste.
- Carefully peel the skins off of the roasted peppers, and then slice the peppers lengthwise on one side to create a slit. Gently remove the seeds, and then spoon the mixture into the cavities of the split poblanos and place them on a baking sheet, split side up. Pull the pepper up around the filling and press gently to help it keep its shape. If necessary, use a toothpick to hold the peppers together near the bottom. Top with remaining cheese.
- Put peppers back under the broiler for 2-3 minutes, or until cheese is completely melted. Sprinkle with additional cilantro and serve.
- Prep Time: 30 mins
- Cook Time: 20 mins
Kate @ ¡Hola! Jalapeño@ says
Whoa! These look seriously amazing!! Pinned and pinned.
Insherah Asadi says
I made it without the rice with extra cheese. And made Spanish rice on the side . Thank you!
Insherah Asadi says
And subbed chorizo with ground beef.
Richard Bewley says
looks great. Do Poblano peppers go by another name (that you are aware of).
Living in the UK, I go have access to many non-indigenous ingredients – this though is new to me entirely.
> Do Poblano peppers go by another name
Here in the northeast US, the garden stores sell seedlings as either poblano or tiburon peppers.
Seriously, these look so flipping good! Love chorizo and peppers! 🙂
I made these tonight, and the were delicious! I tweaked the recipe just a little by leaving out the extra jack cheese in the filling because it was already so flavorful, and just using it as a topping instead. Great recipe! I will make them again.
(The poblano peppers at my local market were called pasillas).
*I also substituted leftover quinoa for the rice, and that worked really well.
I’m happy to hear that you liked them, Hannah, an I’ll definitely have to try them with quinoa soon!
A couple years ago, I grew poblano peppers in the garden, and the two plants ended up being six feet tall and hugely productive. I had two buckets of poblanos, so we used them in pasta sauce, stews, and soup, but I needed to do something with the rest That’s when I found the Mexican Stuffed Pepper recipe. That was our favorite. I made a big batch, twice.
Today, it’s 19 degrees outside, so I wanted to make a warm, cozy meal, and I thought of using red bell peppers. Here’s the result: http://i.imgur.com/8lQkAV6.jpg
I compromised on the cheese, using a pre-shredded, supposedly Mexican mix, instead of the cheeses specified. Also, I followed James Beard’s advice, and substituted yogurt (Greek yogurt in this case) for the sour cream.
It turned out really well, and we have a main course for several meals. Thanks for the recipe!
I made these last night and they were so yummy!
Oh Happy Dane says
Uhm.. Thanks for “reposting” those munchkins!! They look soooo tempting!
– and nice pic too ;o)
Holy cow, these are AMAZING!!! We had a ton of poblano peppers and I stumbled across this recipe (thankfully). They are incredibly delicious! I grilled the peppers and tossed on a couple of ears of white corn for the filling; also used pepper jack for a little more spice. Oh. My. Gosh. HEAVEN!!
I would like to thank you for this delicious recipe! I make these once a month and they are one of the only regular recipes I make because I crave them them often. I sometimes don’t broil them first (and always do a teeth check before leaving the house), but always use your recipe for the “innards.” I usually have some leftover mix and take that as lunch the next day or use it as a topping for nachos. I can’t even express how much I enjoy this recipe!
This recipe was extremely delicious! Thank you so much for your creativity. We just found your blog and loved one of your salad recipes with a great peanut dressing!
While I made a several additions and modifications to suit our family, we really loved this dish!
I used rotel instead of tomatoes and paste. We used chicken sausage instead of chorizo and we added a half packet of low sodium taco seasoning to the seasoned meat.
We also added a delicious sauce of puréed avocado, sour cream, sirachi , cilantro and lime juice to go on top as a light drizzle.
My husband LOVED it!
Mary Beth says
Awesome! Always on the lookout for a new Stuffed Poblano recipe and this one will definitely make it it to the tried and liked file to make again.
How would these freeze?
Julie L says
Can these be frozen? how long would they need to be cooked in oven after defrosting? Thanks!
We get so many green peppers from my in-laws garden! I love to try new stuffed pepper recipes. I made a batch of these and froze. We had the first batch tonight-they were amazing!! Thank you for the recipe.
Well, turned out good,but, pulling the skin off was a pain…..we will just have to learn from your experience and check our smiles
I bake my Poblanos for 15-20 minutes at 350 degrees. I let them cool in the oven and then peel. My abuelita would probably not approve of this method. lol
These were delicious! I think you forgot to mention when to put the corn in……not a big deal, just an FYI. I used Giant Marconi Peppers and grilled them…….amazing!
Thanks for sharing!
Mary Beth Einerson says
This is one of my all time favorite Poblano recipes! The only change I make is to use fresh or frozen corn and I char the peppers over an open flame on my gas range or on my gas grill. I feel like the peppers get over cooked when done in the oven.
lee uerkwitz says
I make these regularly. I make my own chorizo using the Rick Bayless recipe. It is much less greasy than the chorizo you purchase at grocery stores and is easy to make. Since there are only two of us, I don’t make all of them at the same time. After roasting the peppers & peeling skins, I set aside all but the 2 we’ll eat that night and refrigerate. Also refrigerate the fillings and just assemble and bake/broil what we’re eating. That way they taste freshly made each time. I do this with most enchilada recipes also as mushy reheated tortillas are icky.
Hi. At what point do I add the corn. I saw it in the ingredients, but it wasn’t mentioned in the directions. If I missed this I do apologize.
I’m thinking of adding chopped shrimp to this. I will definitely be making this.