Chorizo-Stuffed Poblano Peppers

A highly-seasoned chorizo with onions, fresh garlic, black beans, and corn is perfect for stuffing poblanos. The spice from the chorizo pairs well with the natural sweetness from the corn. You can top it with cheese if you like. Try serving at your next gathering, your family and friends will love it.

1
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 pound chorizo sausage

  • 1 medium onion, chopped

  • 1 cup canned black beans

  • 1 cup frozen corn

  • 6 leaves fresh basil, chopped

  • nonstick cooking spray

  • 4 medium poblano peppers, halved lengthwise and seeded

  • ¼ cup shredded Cheddar cheese, or to taste

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir chorizo and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Add beans and corn; mix well. Turn heat to medium-low and add basil. Cover and simmer for 10 minutes.

  2. Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray.

  3. Fill poblano peppers evenly with the chorizo mixture. Top with Cheddar cheese.

  4. Bake in the preheated oven until cheese melts, about 10 minutes.

Cook's Notes:

Using cheese is optional; you can use any kind you like.

I use frozen corn, but use what you prefer.

Nutrition Facts (per serving)

562 Calories
38g Fat
25g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 562
% Daily Value *
Total Fat 38g 49%
Saturated Fat 15g 75%
Cholesterol 89mg 30%
Sodium 1413mg 61%
Total Carbohydrate 25g 9%
Dietary Fiber 7g 26%
Total Sugars 4g
Protein 30g
Vitamin C 45mg 223%
Calcium 106mg 8%
Iron 3mg 17%
Potassium 801mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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