Get ready to transform your ordinary weeknight dinner into a mouthwatering fiesta of flavors! These Mexican Stuffed Peppers are not just a meal—they're a culinary adventure that will transport your taste buds straight to the vibrant streets of Mexico. Imagine tender poblano peppers bursting with spicy chorizo, perfectly seasoned rice, and melted cheese, creating a dish so delicious it'll have everyone at the table begging for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 poblano peppers
- 1 lb chorizo sausage
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese
- 1/2 cup corn
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the stuffed peppers cook evenly and the cheese melts beautifully.
- Prepare the poblano peppers by washing them thoroughly under cold water. Carefully slice off the tops of the peppers and remove the seeds and membranes inside. This will make room for the delicious filling.
- In a large skillet, heat the chorizo sausage over medium heat. Use a wooden spoon to break it apart as it cooks. Cook until the chorizo is browned and fully cooked, about 5-7 minutes. Drain any excess fat if necessary.
- Add the cooked rice, black beans, corn, cumin, salt, and pepper to the skillet with the chorizo. Stir well to combine all ingredients and heat through for another 3-5 minutes. Taste and adjust seasoning if needed.
- Remove the skillet from the heat and stir in half of the shredded cheese, mixing well until it is melted and evenly distributed throughout the filling.
- Carefully stuff each poblano pepper with the chorizo and rice mixture, pressing down gently to pack the filling in. Place the stuffed peppers upright in a baking dish.
- Once all the peppers are stuffed, sprinkle the remaining shredded cheese on top of each pepper for a delicious cheesy crust.
- Cover the baking dish with aluminum foil to prevent the cheese from browning too quickly. Bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden brown.
- Once done, remove the stuffed peppers from the oven and let them cool for a few minutes before serving. They can be garnished with fresh cilantro, sour cream, or avocado if desired.
- Serve the Mexican Stuffed Peppers hot, and enjoy this flavorful and hearty dish with family and friends!
Tips
- Choose firm, fresh poblano peppers with smooth, unblemished skin for the best texture and flavor.
- When removing seeds, wear gloves to protect your hands from potential pepper irritation.
- For extra flavor, consider roasting the poblanos briefly before stuffing to enhance their natural smokiness.
- Don't overstuff the peppers—leave a little room for the filling to expand during baking.
- If you prefer a spicier dish, add some diced jalapeños or a dash of hot sauce to the filling.
- Use a meat thermometer to ensure the chorizo is cooked to 160°F for food safety.
- Let the stuffed peppers rest for 5 minutes after baking to allow the filling to set and make serving easier.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 28g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 85mg
