Stuffed Poblano Peppers
If you’re looking for a bold and flavorful dinner idea these Stuffed Poblano Peppers are perfect for you! This recipe combines the smoky heat of roasted poblano peppers with a hearty filling of chorizo and ground beef, all topped off with a creamy cilantro lime crema.
Why You’ll Love These Stuffed Poblano Peppers
Packed with flavor: The combination of smoky poblanos, spiced chorizo, and a tangy crema is simply irresistible.
Perfect for meal prep: These stuffed peppers reheat well, making them ideal for preparing ahead of time.
Key Ingredients
Poblano Peppers: These mildly spicy peppers are roasted to perfection, giving them a smoky, slightly charred flavor that pairs wonderfully with the filling.
Chorizo: Adding chorizo brings an extra layer of spice and flavor. It’s combined with ground beef to create a balanced, meaty filling.
Pepitas (Pumpkin Seeds): Raw pepitas add a slight crunch and a nutty flavor to the filling, giving a delightful contrast to the soft beef and rice mixture.
Mexican Crema: Used in the lime crema, it adds a cool and creamy. You can substitute this with sour cream, which will work just as well. If you would like to make this recipe entirely dairy-free, simply substitute this ingredient with unsweetened plain yogurt or a dairy-free sour cream and that is the only modification you’ll need to make.
Smoked Paprika & Chili Powder: These spices bring warmth and depth to the filling, enhancing the flavor of the chorizo and ground beef.
Step-by-Step Instructions
1. Roast the Poblano Peppers
Preheat your oven to 450°F. Drizzle your poblano peppers with olive oil, season with salt, and roast them for 8*10 minutes, until the skin is browned and blistered. Set aside to cool before slicing open and removing the seeds.
2. Cook the Rice
While the peppers roast, cook 1 cup of long-grain white rice according to the package instructions. This should yield about 3 cups of cooked rice.
3. Make the Filling
Sauté diced onion and minced garlic in olive oil until softened, then stir in tomato paste, cumin, chili powder, and smoked paprika. Add the ground beef and chorizo, cooking until browned. Once the meat is cooked, stir in the cooked rice and pepitas.
4. Stuff the Peppers
Carefully stuff each roasted poblano pepper with the filling. Place them back on the baking sheet and bake for another 6-8 minutes to heat through.
5. Prepare the Crema
While the peppers bake, mix the Mexican crema or sour cream with lime juice, cilantro, and a pinch of salt to make the crema. Drizzle this over the stuffed peppers just before serving.
Stuffed Poblano Peppers
Ingredients
- 8 Poblano Peppers
- 1 Cup Long Grain White Rice
- 4 Cloves Garlic minced
- 1/2 of a large onion diced (about 1 cup)
- 1/2 of a Lime
- 1/2 a bunch fresh cilantro chopped
- 1 lb Ground Beef
- ½ lb Chorizo casing removed, if using links
- 1/4 cup Pepitas
- 3 Tablespoons Tomato Paste
- 2 Teaspoon Ground Cumin
- 2 Teaspoon Chili Powder
- 1 Teaspoon Smoked Paprika
- ½ Cup Mexican Crema or sour cream optionally sub dairy free sour cream or plain coconut yogurt
- Olive Oil for roasting and cooking
- Salt and Pepper to taste
Instructions
- Cook the rice: Cook 1 cup of long grain white rice according to package instructions.
- Prepare the ingredients: Preheat the oven to 450°F. Wash and dry the poblano peppers. Peel and mince the garlic. Dice the onion. Quarter the lime, and chop the cilantro.
- Roast the poblano peppers: Place the 8 poblano peppers on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 8-10 minutes, or until the skin is browned and blistered. Remove from the oven and set aside to cool. Once cool enough to handle, cut a lengthwise slit in each pepper and remove the ribs and seeds while keeping the skin intact. Return the peppers to the baking sheet.
- Make the filling: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and garlic, and cook for 2-3 minutes until softened. Stir in the 3 tablespoons of tomato paste, 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1 teaspoon of smoked paprika. Cook for 2-3 more minutes until fragrant. Increase the heat to medium-high and add 1 lb of ground beef and ½ lb of chorizo. Cook, breaking the meat apart with a spoon, for 4-5 minutes, or until fully browned and cooked through. Stir in the 4 tablespoons of roasted pepitas, cooked rice, and 1/2 cup of water. Stir to combine, and season with salt and pepper to taste.
- Stuff & bake the peppers: Carefully stuff each poblano pepper with the filling, dividing it evenly among the 8 peppers. Bake the stuffed peppers at 450°F for 6-8 minutes, or until heated through.
- Make the crema: In a small bowl, combine ½ cup Mexican crema or sour cream with the juice of half a lime and a handful of chopped cilantro. Add a pinch of salt and pepper, and thin the mixture with 1-2 tablespoons of water if needed.
- Serve: Plate the stuffed peppers and drizzle with the crema. Garnish with the remaining cilantro and lime wedges. Enjoy!
FAQs for Stuffed Poblano Peppers
Can I use a different type of meat?
Absolutely! While chorizo and ground beef bring a lot of flavor, you can substitute ground turkey, chicken, or even a plant-based ground meat alternative if you prefer.
How do I store leftovers?
These stuffed peppers store well in an airtight container in the fridge for up to 3 days. Reheat them in the oven or microwave before serving.
I hope you love these Stuffed Poblano Peppers with Chorizo as much as I do! If you give this recipe a try, please take a moment to rate it and leave a comment below. I’d love to hear your feedback and see how it turned out for you! 😋
