Stuffed peppers are a family favorite around here…a quick, simple and satisfying meal perfect for a busy weeknight. It is one of those meals that I am always trying to create different versions of to keep it interesting! Chorizo Stuffed Poblanos with Avocado Crema is of of the best versions yet. Bell peppers are swapped out for a roasted poblanos…slightly sweet and spicy and it gets stuffed to the brim with a filling of chorizo, brown rice, corn and black beans. Its all topped off with a cool avocado crema and creamy, melty cheese…its a classic revamped into a flavor-fest of a meal!
Chorizo is a super seasoned Mexican pork sausage that adds incredible flavor and flair dishes. It is a soft sausage that gets removed from its casing before its cooked or is sometimes sold loose. I love adding it in burgers and even as a seasoning in my black beans. In these Chorizo Stuffed Poblanos, I use it as a substitute for the traditional ground beef in the filling for the peppers, although if you can’t find chorizo or don’t care for it, you can certainly substitute Tex-Mex taco meat.
Here in Texas, chorizo is available in great variety in the local grocery store…but I do have to say, not all are of the best quality. I always buy a really good quality chorizo, it is the main ingredient and flavor here so…it matters. Make sure an read the package…often wheat or flour is used as a filler. My favorite brand to by in the store around here is Kiolbassa brand, hands down. It is meaty, breaks up into nice chunks, it’s not super greasy like some chorizo can be, it’s gluten free and the flavor is just crazy good. Kiolbassa is a San Antonio based local family company, you can find out about their products and where you can find them here.
Roasting the poblanos gives them great texture and flavor that compliment the flavors of the chorizo filling. While the poblanos are roasting, the filling takes no time to whip up. To add a little extra flavor, I mixed the browned chorizo with some steamed brown rice (I used frozen in the bag that you microwave to save time), sweet corn, and black beans…topped with cheese and avocado crema, these Chorizo Stuffed Poblanos make an incredible, flavor packed weeknight meal in about 30 minutes…kid & Cowboy approved!
Chorizo Stuffed Poblanos with Avocado Crema
Chorizo Stuffed Poblanos with Avocado Crema should be on your weeknight meal list! Quick and easy, and gluten free these are stuffed peppers that pack an incredible, flavor filled punch!
- 4 large or 6 medium poblano peppers, washed
- 1/2 medium onion, chopped
- 6 oz chorizo, your favorite brand or Kiolbassa if available
- 1/2 cup frozen sweet corn
- 1 can black beans, drained and rinsed
- 1 cup cooked brown rice (steamable frozen bags work great)
- Salt & Pepper to taste
- 1 1/2 cup shredded Monterrey Jack Cheese
- Cotija Cheese, garnish
- 1 cup sour cream
- 1 T cream or half & half
- 1/4 medium avocado
- 1/2 tsp salt
- 1 clove garlic
- 1/4 cup cilantro
- Step 1 To make the Crema: Place sour cream, cream, avocado, salt, garlic and cilantro in blender and blend till smooth. Place in bowl and set aside.
- Step 2 Preheat oven to 425 degrees. Place washed poblanos on lined sheet pan and place in oven to roast for about 20 minutes or until skins are blistered. Remove from oven to cool. When cool, cut a slit down the peppers lengthwise and remove stem and seeds. Set aside.
- Step 3 In a large skillet cook chorizo over medium high heat breaking it apart into chunks as it cooks. After about 7 minutes, add diced onion and continue to cook until caramelized and brown. If your chorizo has left more than a tablespoon of drippings in the pan, reserve a tablespoon, drain chorizo and return to pan.
- Step 4 Add corn, rice, and black beans to the chorizo, mix well and cook till heated through. Sample filling and season with salt and pepper to taste.
- Step 5 Take about 1/2 cup of the chorizo mixture and stuff the cavity of the poblano mounding the filling…I do this right on the sheet pan. Repeat for each of the peppers….depending on the size of the peppers you are using the amount of filling they hold will of course vary.
- Step 6 Top each pepper with about a 1/4 cup of shredded Monterrey Jack cheese. Place them back in the over and bake for 10 minutes or until cheese is all melted and bubbly! Top with Avocado Crema & Cotija cheese, grab a margarita and enjoy!