Chorizo And Black Bean Stuffed Poblano Peppers

Everyone should have an amazing stuffed pepper recipe in their pocket, and these chorizo and black bean stuffed poblano peppers are mine. They pack a punch of flavor, and are ridiculously easy to make. Jump ahead to the recipe here, or read on and get it at the bottom of this post.

Chorizo and Black Bean Stuffed Poblano Pepper | Will Cook For Friends

Stuffed peppers have a tendency to bore me. I hate to admit it, but it’s true: when I think of stuffed peppers, I think of bland rice and watery tomatoes. Not all recipes are bad, of course, and there are even some I’m very fond of… but seldom do I actually find myself craving them. These chorizo and black bean stuffed poblano peppers, though — they are one of the few.

If there is an opposite to bland and boring, these stuffed peppers are it. They are brimming with flavor from the chorizo, cheese, and the poblano peppers themselves, which have a mild, gentle heat, and act like less of a vessel for the filling and more like a warm hug, holding it all together.

Chorizo and Black Bean Stuffed Poblano Pepper | Will Cook For Friends

Besides the peppers themselves, the star of the show is the chorizo — in this case Mexican chorizo, made of ground pork flavored with handfuls of spices like garlic, cumin, chile powder, and paprika. Because the meat plays such a big role in the flavor of these peppers, it’s important to use a good quality variety you like. Chorizo can range from fairly mild, to quite spicy, so if you aren’t sure where to begin, ask the people behind the meat counter what they would recommend.

I got my chorizo from a local place that makes their own sausages and such, but have had good luck with the chorizo at Whole Foods, too — when they don’t have it in stock, give them a call and they’re usually happy to make a fresh batch. Alternatively, you can make your own using ground meat and spices (this recipe looks like a good one).

Once you’ve got yourself some chorizo and peppers, the rest is easy as pie. Or stuffed peppers. Or whatever.

Chorizo and Black Bean Stuffed Poblano Pepper | Will Cook For Friends

The chorizo gets cooked with onion and garlic, then mixed with plenty of black beans, corn, and fresh cilantro. (A word about cilantro: I have yet to meet a recipe that hasn’t survived just fine by swapping it for flat leaf parsley. If you can’t stand the stuff, just use parsley in its place, and all will be delicious.)

While the filling cooks, get your peppers ready for stuffing by slicing them in half lengthwise, and removing the seeds and veins from inside. Poblanos are mild by nature, but have a tendency to vary from plant to plant so that every once and a while one will surprise you with a kick. Most of the heat is held in the seeds and veins, so the more thorough you are in removing them, the milder the result will be.

Chorizo and Black Bean Stuffed Poblano Pepper | Will Cook For Friends

When it comes to stuffing your peppers, my suggestion is to pack as much filling into each as you can. If you happen to have leftover filling, no pablano! It makes the perfect base for so many things — you can fill quesadillas with it, stuff it inside a baked potato, spoon it over rice, top it with a fried egg, or load up a plate of nachos with it. Or just eat it with a spoon, because it really is that good. In fact, now that I think about it, you might just want to double quadruple the amount of filling and pop it in your fridge for easy weeknight dinners.

What’s the best stuffed pepper you’ve ever had? I’d love to hear about it in the comments below. And if you don’t have one yet, might I recommend…

4.8 from 5 reviews
Chorizo & Black Bean Stuffed Poblano Peppers (Gluten-Free)
Prep time
Cook time
Total time
These peppers are packed with flavor, and incredibly easy to make. Serve them just as they are, or with a side of brown rice, quinoa, or other grain for a heartier meal. Naturally gluten-free.
Serves: 8 small servings or 4 large servings
For the peppers:
  • 1 TBSP olive oil
  • ½ small onion
  • 2 cloves garlic, minced
  • ¼ lb. ground chorizo
  • ½ cup cooked black beans (homemade, or canned and drained/rinsed)
  • ½ cup corn (fresh, frozen, or canned and drained)
  • ¼ cup fresh cilantro, chopped
  • 1 cup grated chihuahua cheese, divided (or monterrey jack, or mild cheddar)
  • 4 poblano peppers
Optional, for serving:
  • fresh salsa or your favorite hot sauce
  • cumbled queso fresco
  • chopped cilantro
  • sour cream or mexican crema
  • lime widges
  • rice, quinoa, or other grain on the side
  1. Preheat oven to 400 degrees F.
  2. In a skillet over medium heat, heat the olive oil and saute the onions until they start to turn translucent, about 5 minutes. Add the garlic and chorizo, and cook for another 5-7 minutes, or until the chorizo is fully cooked, breaking up the meat as it cooks.
  3. Remove the pan from the heat and add the beans, corn, and cilantro. Stir to combine, then mix in ½ cup of the grated chihuahua cheese.
  4. Cut the poblanos in half lengthwise, and remove the seeds and veins. Stuff each half with the chorizo mixture, packing it in as tightly as you can, and place the peppers into a baking dish or rimmed baking sheet.
  5. Divide the remaining cheese evenly over the top of the peppers, and bake for 20-25 minutes, or until the peppers are soft and the cheese is bubbly and browned.
  6. Remove from the oven and serve with the toppings of your choice -- I like mine with crumbled queso fresco, a bit of cholula hot sauce, and a squeeze of lime juice. Serve them as they are, or with a side of brown rice, quinoa, or other grain.
Depending on the size of your poblanos, this recipe should make just about the right amount of filling... but if you happen to have a little extra, don't let it go to waste. Once you've cooked up the filling, you can keep it in an airtight container in the fridge for up to a week, and use it for all kinds of things -- fill quesadillas with it, stuff it inside a baked potato, spoon it over rice, top it with fried eggs, or make the most amazing plate of nachos. In fact, now that I think about it, you might want to just go ahead and double or triple the amount of filling here, because there are just so many uses for it!


, , , , , , , , , ,

Still hungry? Try these:

29 Responses to Chorizo And Black Bean Stuffed Poblano Peppers

  1. Amilia James March 30, 2016 at 11:47 am #

    Yum!!! My grandpa actually makes great stuffed peppers and I love them!

    • Willow Arlen March 30, 2016 at 12:19 pm #

      That’s awesome, Amilia! I guess I’d never had a good introduction to stuffed peppers. I wish I could try your grandpa’s recipe!

  2. Olivia Rehman March 30, 2016 at 11:56 am #

    I’m not much of a pepper person, but you sure make them look delicious! Thanks for sharing :) Maybe I will give it a try!

    • Willow Arlen March 30, 2016 at 12:19 pm #

      Heheh, thanks, Olivia! If you give them a try, I’d love to know what you think!

  3. Samantha March 30, 2016 at 11:59 am #

    Looks amazing!! And pretty simple!

    • Willow Arlen March 30, 2016 at 12:19 pm #

      Thanks, Samantha! They are very simple — one of the reasons I love them so much!

  4. Timothy March 30, 2016 at 12:14 pm #

    Yum,t his is great! On my way to the store now!

  5. Tania March 30, 2016 at 12:24 pm #

    This looks absolutely scrumptious! Thanks so much for sharing. :)

  6. Kylee March 30, 2016 at 1:17 pm #

    These look AMAZING. I love black beans in anything, but stuffed in peppers? HELLO!!!

  7. sue|theviewfromgreatisland March 30, 2016 at 1:35 pm #

    I ADORE stuffed peppers, and these looks incredible, I love the pretty shape of those poblanos!

    • Willow Arlen March 30, 2016 at 1:50 pm #

      Thanks, Sue! Aren’t they great? I love poblanos, and it was about time to find another use for them!

  8. Lucy March 30, 2016 at 1:39 pm #

    I just recently got into cooking with fresh poblanos. These look so yummy and healthy with all the beans and veggies. I can’t wait to try!

    • Willow Arlen March 30, 2016 at 1:50 pm #

      Thanks, Lucy! I hope you give them a try!

  9. Peter Block March 30, 2016 at 1:46 pm #

    This is so up my alley. Love Mexican food and work with poblanos all the time.

    • Willow Arlen March 30, 2016 at 1:51 pm #

      That’s awesome, Peter! I love fresh poblanos, but don’t use them as often as I’d like — this recipe to the rescue! I hope you give them a try stuffed sometime, they worked so well!

  10. Amy March 30, 2016 at 3:20 pm #

    Oh, I know that I would love these. Next time my mom comes over and it’s just the two of us I should make these. She is the reason I love stuffed peppers.

    • Willow Arlen March 30, 2016 at 3:26 pm #

      Thanks, Amy! I hope you get a chance to make them for your mom sometime!

  11. shannon @ a periodic table March 31, 2016 at 7:39 am #

    Girl, I am the SAME! Stuffed peppers generally bore me too, same reasons. But these look incredible: i’m super into that filling you have going on there, because it’s not lame at all. I almost never make stuffed peppers because Mr. Table has an aversion to everything about them (even the good sort), but i’d totally make these for myself.

    • Willow Arlen March 31, 2016 at 1:13 pm #

      Whew, I’m glad I’m not the only one! I’ve certainly had good “normal” stuffed peppers, but they’re few and far between in my experience. I hope you get the chance to make these for yourself sometime!

  12. Olivia @ Olivia's Cuisine March 31, 2016 at 11:38 am #

    I just got some chorizo for a post and I know I’ll end up with some extra, so these stuffed peppers might be in my future soon! :) Lovely photography too!!

    • Willow Arlen March 31, 2016 at 1:14 pm #

      Yay, I hope you get the chance to make them, Olivia! I’ll keep my eye out on your site for your chorizo recipe, too. :)

  13. Claira April 4, 2016 at 9:37 pm #

    My mom use to make stuffed peppers all the time growing up to the point that I now never eat them. But adding chorizo to the mix, I might just have to give them another try. I love chorizo!

  14. Christina April 5, 2016 at 7:38 am #

    Making these tonight! ? So excited!

  15. Yvette September 1, 2016 at 10:45 pm #

    this is so delicious! I made it for my mom and I for dinner. She loved it so much she is asking for a hard copy for herself and also to pass on to a bride who has asked for cooking recipes. awww how sweet!! Thank you!!!

    • Willow Arlen September 2, 2016 at 12:12 am #

      Oh, I’m so glad she liked it! Thanks for sharing this, Yvette, it really made my day. :)

  16. Jessica January 4, 2020 at 3:08 pm #

    I was so happy to find this recipe. My husband isn’t a veggie person so I ended up cutting the recipe in half. I used vegan chorizo and vegan cheese in place of the dairy stuff. Omg. Amazing!!! These hit the spot

Leave a Reply

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Read previous post:
Asian Inspired Chili Garlic Noodles

Sweet, spicy, and oh so addictive. These Asian chili garlic noodles are a must in your weeknight dinner repertoire. Jump to...