[Foodie Friday Recipe] Chorizo-Stuffed Poblano Peppers

Found some ripe poblanos in your garden or at the market this fall? Try these delicious chorizo-stuffed poblano peppers for an easy & tasty meal with a kick!

If you’re looking for a dinner that feels a little indulgent but doesn’t require a lot of time or effort, these Chorizo-Stuffed Poblano Peppers are definitely worth trying.

With spicy chorizo, creamy cheese, tangy goat cheese, Parmesan, and tender poblano peppers, this easy low-carb entrée packs plenty of flavor into every bite! And because the chorizo brings so much seasoning on its own, you don’t need a long list of additional spices to make this dish delicious.

Best of all, the whole meal comes together in just over half an hour — making it a great option for a busy weeknight!

Why You’ll Love These Stuffed Peppers

There are a few things that make this recipe especially convenient:

Quick and easy: With just 10 minutes of prep and about 25–30 minutes in the oven, dinner can be on the table without much fuss.

Big flavor: Spicy chorizo does most of the heavy lifting when it comes to seasoning, while cream cheese, goat cheese, and Parmesan create a rich, creamy filling.

Low-carb: Instead of rice or another grain-based filling, these peppers are packed with savory sausage and cheese.

Great for meal prep: These stuffed peppers freeze extremely well. Consider making a double or triple batch and freezing the extras for those evenings when you don’t have time to cook from scratch.

Chorizo-Stuffed Poblano Peppers Recipe

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Serves: 4–6

Ingredients:

• 2 cups sugar-free tomato sauce, divided
• 4 large poblano peppers
• 1½ pounds bulk chorizo sausage
• 8 ounces cream cheese, softened
• 4 ounces goat cheese, softened
• ½ cup freshly grated Parmesan cheese, divided
• Sea salt and black pepper, to taste

Optional for serving:

• Additional tomato sauce
• Additional Parmesan cheese

Instructions:

1. Prepare the baking dish. Preheat the oven to 350°F. Spread the tomato sauce across the bottom of a 9×13-inch glass baking dish and set aside.
2. Prepare the poblanos. Cut each poblano pepper in half lengthwise, leaving the stem intact on one side. Remove the seeds and set the pepper halves aside.
3. Cook the chorizo. Brown the chorizo in a large skillet over medium-high heat, stirring occasionally, until it’s no longer pink. Remove the skillet from the heat and carefully drain any excess fat.
4. Make the filling. Add the softened cream cheese, goat cheese, and ¼ cup of the Parmesan to the skillet. Stir until the cheeses have melted and the sausage is thoroughly coated. Season with salt and black pepper to taste.
5. Stuff the peppers. Carefully spoon the sausage and cheese mixture into the prepared poblano halves. Arrange the stuffed peppers in the baking dish and sprinkle the remaining Parmesan cheese over the top.
6. Bake. Place the baking dish in the preheated oven and bake for 25–30 minutes, or until the cheese is melted and the peppers are heated through.
7. Serve. Remove from the oven and serve immediately with additional tomato sauce and Parmesan cheese, if desired.

A Few Tips:

Choose large poblanos. Larger peppers are easier to stuff and provide a nice balance of pepper and filling in every bite.

Don’t worry about making the filling perfectly smooth. Once the cream cheese and goat cheese are melted into the sausage, you simply want everything well combined.

Adjust the heat to your preference. Chorizo and poblanos can vary quite a bit in their level of spiciness. If you prefer a milder dish, choose a mild chorizo and remove all of the pepper seeds and membranes.

Make extra for later. Since these peppers freeze well, doubling the recipe can be a great way to stock your freezer with easy homemade meals!

An Easy, Flavorful Weeknight Dinner

These Chorizo-Stuffed Poblano Peppers are a great reminder that a flavorful homemade dinner doesn’t have to involve complicated ingredients or hours in the kitchen.

The combination of spicy sausage, creamy cheeses, tomato sauce, and roasted poblano peppers makes this a satisfying meal on its own. Add a simple green salad or your favorite vegetable on the side, and you’ve got an easy dinner that works just as well for a relaxed weekend meal as it does for a busy weeknight.

And if you love having homemade meals ready to go, make a little extra. Future-you will be glad to find a batch of these in the freezer!