by Tony Verges on February 19, 2026
Looking for a bold, flavorful dish with a perfect balance of spice and comfort? This Chorizo Stuffed Poblano Peppers Recipe features smoky poblano peppers filled with savory chorizo, rice, and a blend of rich, satisfying ingredients. Baked to perfection, this easy recipe delivers a delicious combination of heat, texture, and authentic flavor that’s perfect for weeknight dinners or entertaining.
These stuffed poblano peppers are versatile, hearty, and simple to prepare, making them a go-to for anyone craving a satisfying, restaurant-quality meal at home. Enhance the depth of flavor by using premium spices and seasonings from La Criolla Spices and Seasonings, bringing out the best in every bite. Whether served on their own or with your favorite sides, this recipe is sure to impress.
Ingredients
Directions
Heat oil in a large skillet over medium‑high heat. Add chorizo and cook for about 5 minutes, breaking it up with a wooden spoon.
Stir in the minced red onion, black beans, and garlic. Cook for 2–3 minutes until fragrant.
Add tomato paste, La Criolla Mexican oregano, and La Criolla ground cumin. Stir to combine, then transfer mixture to a large bowl.
Add cooked rice, diced tomato, sour cream, cilantro, cotija cheese, and ½ cup of the pepper jack cheese. Mix until well combined. Season with salt and pepper to taste.
Slice each poblano pepper lengthwise on one side to create a slit. Carefully remove seeds.
Spoon filling into each poblano and place on a baking sheet, split‑side up. Gently press peppers around the filling.
Top with remaining pepper jack cheese.
Broil for 2–3 minutes, or until cheese is fully melted and bubbly.
Garnish with additional cilantro and serve warm.
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Chorizo Stuffed Poblano Peppers Recipe
La Criolla Recipes
