These fire-roasted Stuffed Poblano Peppers with cheesy rice and spicy chorizo might just be my favorite stuffed pepper recipe! The smoky poblanos roast up with a glorious smoky flavor. Once you pair them with savory chorizo and cheesy rice, it all comes together in the most satisfying way.
It’s hands-down one of my favorite ways to use up garden poblanos or add something exciting to the dinner table without being overcomplicated. Every bite is layered with flavor, and honestly, stuffed peppers have never looked, or tasted, better.
The Stuffed Poblano Pepper Recipe You'll Crave
This recipe is a love letter to the poblano pepper. With just a few ingredients, these fire-roasted stuffed poblanos with cheesy rice and chorizo are rich, flavorful, and surprisingly easy to make. It’s one of my favorite low-effort weeknight dinners, and as a bonus, you can prep them in advance or freeze them for later.
Whether you're feeding a crowd or just want a cozy dinner with leftovers, this is the kind of recipe you'll find yourself making again and again.
Growing Poblanos for Stuffed Peppers and Roasting
If you know me, you know how much I love garden-to-table cooking. Each season, our garden rewards us with an abundance of peppers, perfect for stuffing, roasting, or batch-freezing for later.
I always dedicate an entire section of our garden to growing peppers, and poblanos are a staple. Their seeds have a high germination rate and are healthy, heavy producers. Every plant ends up loaded with peppers, and because of their ideal size and shape, poblanos are perfect for stuffing with this cheesy chorizo and rice filling.
Ingredients for Stuffed Poblano Peppers
- onion medium, diced
- bell pepper (any color)
- garlic
- taco seasoning
- oregano, dried
- salt & pepper
- tomatoes (medium)
- rice (any variety)
- salsa verde
- shredded cheese
Optional Toppings
- shredded lettuce
- sour cream
- green onion
- cilantro
- sliced avocado
- extra salsa verde
Why Poblano Peppers Are Perfect for Stuffing
Move over bell peppers, poblanos are the real MVP when it comes to this stuffed pepper dish. Mild and earthy with just the right touch of heat (about 1,500 on the Scoville scale), poblanos are a staple in Mexican cooking for a reason.
Native to Puebla, Mexico, they’re known as ancho chiles once dried. Bet you never realized it was the same pepper, but with a different name! The flavor profile of the poblano was definitely destined for dishes like queso, salsa verdes, and of course these Stuffed Poblano Peppers with Cheesy Rice and Chorizo. Once you try them roasted, there’s no going back.
How to Char Peppers
Whether you're using a gas stove, grill, or oven, there’s an easy way to get that smoky, blistered, charred poblano.
You're aiming for blackened, blistered skin all over the pepper, don’t worry if it looks burnt! That deep char is exactly what gives poblanos their signature smoky flavor and makes the skins easy to peel after steaming.
- Gas Stove: Place peppers directly over the direct flame using tongs. Turn occasionally until the skin is blackened and blistered on all sides.
- Outdoor Grill: Place poblanos directly on the grates over medium-high heat on a gas or charcoal grill. Turn every few minutes until fully charred.
- Oven Broiler: Line a sheet pan with foil, place peppers under the broiler in your oven, and turn every few minutes until blistered and charred all over (about 8–10 minutes total).
- Stovetop Dry Skillet or Grill Pan: Preheat a skillet or grill pan over high heat without any oil. Add the peppers and cook, turning often, until the skins are deeply charred and the peppers have softened and begun to collapse.
After charring, transfer the peppers to a bowl and cover with a clean kitchen towel or a plate to steam for 10 minutes. This loosens the skins, making them easier to peel before stuffing.
Stuffed Poblano Peppers, Your Way
One of the best parts about stuffed poblano peppers is how customizable they are. Whether you're looking to make them vegetarian, use up ingredients you already have, or just switch things up, there are plenty of ways to make this recipe your own, and this dish is super forgiving.
And if you have got leftover rice on hand, even better. It’s the perfect plan for using up leftovers, making weeknight dinners even easier.
Vegetarian Variations
To keep it meatless, you can skip the chorizo entirely, or bulk up the filling with black beans, pinto beans, or even sautéed finely chopped mushrooms for a rich, savory bite. Cauliflower rice or diced roasted sweet potatoes also work great and bring a nice contrast in flavor and texture, if you're looking to add more veggies.
Consider adding a dash of smoked paprika or a spoonful of adobo sauce for extra depth if you're going the vegetarian route.
Meat Substitutions
If you’d rather swap the chorizo for another type of meat, ground beef, turkey, or chicken all make great substitutes. Plan to season them well with taco seasoning or your favorite spice blend. Shredded rotisserie chicken is another easy shortcut if you’re short on time but still want something filling.
What to Serve With Stuffed Poblano Peppers
These stuffed poblano peppers are hearty enough to stand on their own, but if you're looking to round out the meal, there are plenty of ways to build a full plate around them.
Go combo-style, like at your favorite Mexican restaurant, with a bed of shredded lettuce and diced tomatoes, and a scoop of refried or black beans and a dollop of sour cream.
Then, finish by garnishing the poblano stuffed peppers with fresh toppings. Think chopped green onions, sliced avocado, and fresh cilantro to brighten everything up.
Can I Make These Stuffed Poblano Peppers Ahead of Time?
Yes! You can fully assemble the stuffed poblano peppers, filling, cheese, and all, up to a day in advance. Just cover and refrigerate them until you're ready to bake. It’s a great way to get a head start on dinner or prep for guests.
Want to make them even further in advance? These are perfect for freezer prep too.
Before Baking (Freezing Instructions):
- Assemble the stuffed peppers fully (with filling and cheese), but do not bake.
- Do not add salsa verde yet, it’s best added fresh when you’re ready to bake.
- Arrange peppers in a single layer in a freezer-safe dish or on a baking sheet lined with parchment.
- Flash freeze until firm, then wrap individually in foil or plastic wrap and store in a freezer bag or airtight container.
- Label and date. They'll keep for up to 3 months.
Bake Stuffed Poblano Pepper from Frozen:
- Place frozen peppers in a baking dish and spoon salsa verde into the dish and lightly over the peppers.
- Cover with foil and bake at 375°F for 35-45 minutes, then uncover and bake an additional 10–15 minutes until hot, bubbling, and golden brown.
- Note: Since you're baking from frozen, the total cook time will be slightly longer than the standard recipe. Just keep an eye on the bubbling and melted cheese to know when they’re ready to serve.
This makes Stuffed Poblano Peppers with Cheesy Rice and Chorizo a perfect freezer meal for busy nights, meal trains, or even make-ahead dinner parties.
More Pepper Recipes to Try
If you love the smoky flavor of poblanos, don’t miss my Hatch Green Chile Relleno Casserole, it’s another easy, flavorful favorite you’ll want on repeat.
Gordon Ramsay's Pork Chops with Peppers
Instant Pot UN-stuffed Turkey Peppers
Spicy Chicken Tinga Tostadas (QUICK)
Easy Tasty Chicken Tinga Tacos
Stuffed Poblano Peppers with Cheesy Rice and Chorizo
Ingredients
- 6-8 large poblano peppers
- ½ lb chorizo
- 1 cup onion medium, diced
- 1 cup bell pepper any color, diced
- 2 teaspoon garlic minced
- 1 teaspoon taco seasoning
- ½ teaspoon dried oregano
- salt and pepper to taste
- 1 cup tomatoes medium, diced
- 2 cups cooked rice any variety
- 2 cups salsa verde store-bought or homemade
- 2 cups shredded cheese divided (Monterey Jack or melty blend)
Optional toppings for serving:
- shredded lettuce
- sour cream
- green onion
- cilantro
- sliced avocado
- extra salsa verde
Instructions
Roast the Poblanos
- Grill, broil, or char the poblano peppers until the skins are blistered on the outside.
- Transfer to a bowl and cover with a towel or plate to steam for 10 minutes. Set aside to cool while you prepare the filling.
Make the Filling
- Cook your choice of rice according to the package instructions. Set aside 2 cups for the filling. This step can be done in advance.
- Dice the onions, bell pepper, and tomatoes.
- (Optional: reserve a few bright tomato pieces to scatter on top of the stuffed peppers for color.)
- In a large skillet or pot, brown the chorizo over medium to medium-high heat. Drain most of the grease, leaving about 2 tablespoons in the pan.
- Add the diced onion and bell pepper. Sauté until just translucent, about 3–5 minutes.
- Stir in taco seasoning, oregano, garlic, salt, and pepper to coat the mixture. Let the seasonings bloom for about 30 seconds.
- Add the diced tomatoes and stir well, scraping up any browned bits from the bottom of the pan.
- Mix in the cooked rice and first cup of shredded cheese. Stir to combine.
- Taste and adjust seasoning if needed.
Stuff the Poblano Peppers
- Preheat oven to 375°F.
- Once the pepper have cooled, gently peel off the charred poblano skins to your liking.
- Slice a “T” shape on one side of each pepper and remove seeds and interior stem, leaving the outer stem intact if possible.
- Spoon about ¼ cup salsa verde into the bottom of a baking dish.
- Based on the size of the peppers, divide the filling among the peppers, and stuff them gently.
- Arrange the stuffed peppers in the dish. Spoon remaining salsa verde around and lightly over each pepper.
- Optional: Scatter a few reserved tomato pieces on top of the stuffed peppers for color.
- Top with the remaining cup of shredded cheese.
Bake & Serve
- Cover the dish with foil and bake at 375°F for 20 minutes.
- Uncover and bake for an additional 10–15 minutes, until bubbling and the cheese is lightly browned.
- Serve with your favorite toppings: shredded lettuce, sour cream, green onion, cilantro, sliced avocado, extra salsa verde.
Notes
- Use pre-cooked rice to save time.
- Swap chorizo for beans or mushrooms for a vegetarian version. Consider adding a dash of smoked paprika or a spoonful of adobo sauce for extra depth if you're going the vegetarian route.
- Great as a make-ahead meal, just assemble and refrigerate before baking.
- Add smoked paprika or a spoonful of adobo sauce for depth if skipping the chorizo.
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