Easy Chorizo Peppers

These Chorizo Stuffed Poblano Peppers turn basic components into a mouthwatering Mexican-inspired meal that works great for busy weeknights or laid-back gatherings. The smoky chorizo stuffing combined with mild poblano heat creates an irresistible combo that'll quickly become your family's go-to dinner.

I whipped these stuffed peppers up the first time when I needed something that would wow my dinner guests without keeping me stuck in the kitchen. The trio of cheeses mixed with spicy chorizo was such a knockout that friends now beg me to make it whenever they stop by.

Essential Ingredients

• Tomato sauce: Forms a tasty foundation that keeps everything juicy while cooking and works well with the chorizo spices
• Poblano peppers: Give just enough kick for most people look for bright, hard peppers without mushy parts
• Chorizo sausage: Packs real Mexican flair with its spice mix grab the loose type to make prep easier
• Cream cheese: Adds a smooth richness that cools down the chorizo's heat
• Goat cheese: Brings a zingy flavor that makes these stuffed peppers stand out from regular ones
• Parmesan cheese: Offers a salty, nutty taste and browns up nicely on top during baking
• Sea salt and black pepper: Let you tweak the flavor just how you like it

Simple Cooking Steps

Get Your Dish Ready:

Heat your oven to 350°F and pour tomato sauce into the bottom of a 9x13 inch glass baking dish. This sauce layer stops sticking and adds moisture as everything cooks.

Fix Up The Peppers:

Slice poblanos down the middle lengthwise but don't cut through the stems on one half so you'll have little handles for eating. Take out all seeds and inner ribs which can be too spicy. Be gentle so the peppers keep their boat shape to hold the filling.

Brown The Meat:

Cook chorizo in a big skillet over medium high heat and break it up as it cooks. Keep stirring now and then until fully cooked through about 7 to 8 minutes. Take it off the heat and drain off the fat so your dish won't end up greasy.

Mix The Stuffing:

Put cream cheese goat cheese and a quarter cup of Parmesan right into the hot pan with the cooked chorizo. Keep stirring until all cheese melts and coats the meat evenly. The hot sausage will help melt everything together. Add salt and pepper until it tastes just right to you.

Stuff Your Peppers:

Scoop the meat and cheese mix into each poblano half and don't be stingy with the filling. Push it down gently to get rid of air bubbles. Line up your stuffed peppers in the sauce-coated dish tucking them into the tomato sauce.

Cook Till Done:

Sprinkle what's left of the Parmesan over your stuffed peppers to make a tasty top layer. Bake for 25 to 30 minutes until the cheese turns golden and bubbly and you can easily stick a fork through the peppers.

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The poblano peppers really make this dish special. I once tried making it with regular bell peppers but it wasn't the same at all. The gentle heat and unique taste of poblanos just can't be replaced. My hubby now grows poblanos in our backyard just so we can enjoy this meal all summer and fall.

Handling The Heat

If you want more kick, keep some of the seeds and membranes in your poblanos during prep. For something really fiery, throw in a chopped jalapeño or some red pepper flakes while cooking the chorizo. On the flip side, if you're feeding folks who can't handle spice or little ones, take out all seeds and membranes from the poblanos and maybe swap some parmesan for a milder cheese like monterey jack.

Prep In Advance

These stuffed peppers work great when you need to cook ahead. Do everything except the baking part, wrap it up tight, and store in your fridge for up to a day. When you're ready to eat, let the dish sit out for half an hour, then bake it a bit longer since it'll be cold from the fridge - about 5 to 10 extra minutes should do it. The flavors actually get better after sitting in the fridge for a while.

What To Serve With It

These chorizo stuffed poblanos stand alone as a meal, but they go really well with cilantro lime rice if you want something more filling. A basic green salad with light dressing gives a nice fresh contrast to the rich stuffing. For a true Mexican feast, add warm corn tortillas and a side of black beans. Some fresh lime wedges squeezed over top cut through the richness and tie everything together perfectly.

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Frequently Asked Questions

→ What kind of chorizo should I use?

Ground chorizo is the easiest option because you can quickly brown it and mix it with the cheesy filling.

→ Can I swap poblano peppers for another type?

Definitely! Bell peppers are a milder alternative. Anaheim peppers are closer in flavor if you prefer a bit of spice.

→ What cheese works if I don’t want goat cheese?

Feta or ricotta can be great substitutes since both keep the creamy texture intact.

→ How do I make these spicier?

Mix in diced jalapeños or a pinch of cayenne powder with the filling for a kick of heat.

→ What sides go best with these peppers?

Serve with quinoa, plain rice, or add a fresh salad to round out the dish.