Chorizo Stuffed Poblano Peppers
Oven-baked poblano peppers stuffed with chorizo, rice, and cheese. Easy assembly, bake 45 minutes. Tips for swaps, make-ahead, and reheating.
Instead of fried, these roasted peppers are baked in the oven and covered with shredded cheese. Visit the Spice House for the recipe.
- Mix cooked rice, chorizo, aromatics, cilantro and cheese; stuff halved, seeded poblanos.
- Bake at 350 F for 30 minutes, add cheese, then bake 15 minutes more until hot and melty.
- You can swap proteins or cheese, make ahead, and store or freeze leftovers safely.
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
Can I make these peppers ahead of time?
Yes. Assemble and refrigerate up to 24 hours before baking. If baking from cold, add about 10 to 15 minutes to the bake time. You can also fully bake them, cool, then refrigerate for up to 3 days and reheat in a 350 F oven until hot.
How do I remove the seeds and veins without tearing the pepper?
Cut the pepper lengthwise and use a small spoon or paring knife to scrape out seeds and the white membranes. Work gently and take your time. If you prefer less heat, remove all membranes; if you like more heat, leave some.
Can I substitute the chorizo or make this vegetarian?
Yes. Use ground pork, breakfast sausage, or ground turkey for a milder meat option. For vegetarian versions try crumbled firm tofu, tempeh, or plant-based chorizo and boost seasoning with smoked paprika, chili powder, and a splash of vinegar.
How can I reduce the spiciness?
Poblanos are usually mild. To reduce heat remove all membranes and seeds and choose mild chorizo or sub with ground pork. Adding dairy toppings like sour cream or extra cheese will also tame heat.
What temperature should the filling reach for safe cooking?
If you use raw Mexican style chorizo, cook until the filling reaches 160 F (71 C) measured in the center. Mexican chorizo is raw; Spanish chorizo is cured and can be used without precooking.
Can I freeze these peppers?
Yes. After baking, cool completely, wrap tightly or place in freezer-safe containers, and freeze up to 3 months. Reheat from frozen in a 350 F oven covered for 25 to 35 minutes, then uncover to melt cheese and finish.
What are good side dishes and toppings?
Serve with salsa, sour cream, sliced avocado, lime wedges, rice, or black beans. Fresh cilantro, chopped green onion, or a squeeze of lime brightens the dish.
Can I make these peppers ahead of time?
Yes. Assemble and refrigerate up to 24 hours before baking. If baking from cold, add about 10 to 15 minutes to the bake time. You can also fully bake them, cool, then refrigerate for up to 3 days and reheat in a 350 F oven until hot.
How do I remove the seeds and veins without tearing the pepper?
Cut the pepper lengthwise and use a small spoon or paring knife to scrape out seeds and the white membranes. Work gently and take your time. If you prefer less heat, remove all membranes; if you like more heat, leave some.
Can I substitute the chorizo or make this vegetarian?
Yes. Use ground pork, breakfast sausage, or ground turkey for a milder meat option. For vegetarian versions try crumbled firm tofu, tempeh, or plant-based chorizo and boost seasoning with smoked paprika, chili powder, and a splash of vinegar.
How can I reduce the spiciness?
Poblanos are usually mild. To reduce heat remove all membranes and seeds and choose mild chorizo or sub with ground pork. Adding dairy toppings like sour cream or extra cheese will also tame heat.
What temperature should the filling reach for safe cooking?
If you use raw Mexican style chorizo, cook until the filling reaches 160 F (71 C) measured in the center. Mexican chorizo is raw; Spanish chorizo is cured and can be used without precooking.
Can I freeze these peppers?
Yes. After baking, cool completely, wrap tightly or place in freezer-safe containers, and freeze up to 3 months. Reheat from frozen in a 350 F oven covered for 25 to 35 minutes, then uncover to melt cheese and finish.
What are good side dishes and toppings?
Serve with salsa, sour cream, sliced avocado, lime wedges, rice, or black beans. Fresh cilantro, chopped green onion, or a squeeze of lime brightens the dish.
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