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These stuffed poblano peppers are a fun lunch or dinner to switch things up! I saw poblano peppers when I was shopping at Costco (my favorite budget-friendly place to shop!) and immediately grabbed them because I knew it would be fun to experiment with a new ingredient. I make stuffed peppers all the time so I figured I could accomplish stuffed poblano peppers!
The next dilemma was what flavor profile to go with. Poblano peppers are a classic component of mexican cuisine, so I knew I should probably go with a Mexican-inspired dish. I originally was going to go with a taco stuffed poblano recipe, but I wasn’t in the mood, so I went with sausage stuffed! Chorizo sausage is an excellent choice for stuffing poblano peppers, but feel free to make it fun and use any other ground sausage such as Italian (experimentation is always fun, right?!)
Are poblano peppers spicy?
Poblano peppers are considered a “mild” pepper, but they have a kick if you’re sensitive to spicy food. Roasting them in the oven helps mellow out their heat, though, so I did that in this recipe before stuffing them as well as after stuffing them. Also, we’ll remove the seeds and membranes, which decreases the spiciness even further. In terms of the Scoville Heat Scale, Poblano peppers are between 1,000 to 2,000, which places them in the mild category of chili peppers. As a comparison, poblano peppers are significantly milder than jalapeño peppers, which typically have a Scoville rating of 2,500 to 8,000.
Ingredients needed for sausage stuffed poblano peppers
Large poblano peppers – Remove the seeds and membranes.
Ground chorizo sausage – I recommend using chorizo, but you can also sub for italian if desired.
Onion – red, sweet, white, or even shallots will work here.
Garlic cloves – for flavor
Rice – Cook your rice in broth for best flavor!
Cheese
Salt
Avocado oil for cooking
Method
- Make sure the rice is cooked per package instructions to make 2 cups.
- Once the rice is done cooking and is resting, turn the oven to 375ºF.
- Wash the poblano peppers and slice them in half. Remove the seeds and membranes (use gloves if you don’t want the spice on your fingers). Place in a 9×13 baking dish and put into the oven to start cooking until the other ingredients are ready (it’s fine to put it in before the oven is preheated).
- In a large skillet, preheat the avocado oil to medium-high heat. Dice the onion.
- Add the diced onion to the skillet and cook a couple minutes until softened.
- Incorporate the minced garlic and a pinch of salt and sauté another minute.
- Add ground sausage and cook for 5-8 minutes until no longer pink, breaking it up as it cooks.
- Incorporate the 2 cups of cooked rice as well as 1/4 tsp of salt. You may need more, but start small because every ground sausage varies in salt levels.
- Taste test and add salt or pepper to taste.
- Remove the poblano peppers from the oven and stuff them with the filling, making sure to really pack it into the peppers!
- Sprinkle the tops with cheese then return to the oven and bake for 25 minutes.
- Top whatever you want, such as yogurt, cilantro, salsa, etc.
Modifications
Let’s get creative! Here are some modifications you can try out, including how to make the dish into more of an italian style or mediterranean style stuffed poblanos!
- Add salsa to the filling to add moisture and sweetness.
- Want it super spicy? Add some diced jalapeno to the filling.
- Transform this into “spicy italian stuffed poblano peppers” by swapping the chorizo sausage for ground italian sausage, using mozzarella as the cheese, and adding a couple more cloves of garlic. Feel free to also add some tomato paste as well!
- Transform this into “mediterranean stuffed poblano peppers” by swapping the rice for lentils or quinoa, using ground lamb instead of sausage, adding a tablespoon of mediterranean seasoning, adding sun-dried tomatoes, and topping with feta cheese, parsley, and a creamy lemon yogurt sauce.
Other recipes you’ll love
Quinoa & Turkey Stuffed Bell Peppers
I hope you love this Sausage Stuffed Poblano Peppers recipe! Please be sure to leave a comment and review. Your feedback and support truly means the world to me!
PrintSausage Stuffed Poblano Peppers
These Sausage Stuffed Poblano peppers are a hit! They’re a unique dinner to spice up your evening.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: Mexican
Ingredients
1 Tbsp avocado oil
1 medium onion, diced (I used red)
2 garlic cloves, minced
1 lb ground chorizo sausage
2 cups cooked rice (cook it in broth for more flavor!)
1/4 tsp salt, to taste
Shredded cheese for sprinkling (about 4 oz)
4 large poblano peppers, sliced in half, seeds and membranes removed
Instructions
- Make sure the rice is cooked per package instructions to make 2 cups.
- Once the rice is done cooking and is resting, turn the oven to 375ºF.
- Wash the poblano peppers and slice them in half. Remove the seeds and membranes (use gloves if you don’t want the spice on your fingers). Place in a 9×13 baking dish and put into the oven to start cooking until the other ingredients are ready (still put it in even if the oven hasn’t finished preheating).
- In a large skillet, preheat the avocado oil to medium-high heat. Dice the onion.
- Add the diced onion to the skillet and cook a couple minutes until softened.
- Add the minced garlic and a pinch of salt and sauté another minute.
- Add ground sausage and cook for 5-8 minutes until no longer pink, breaking it up as it cooks.
- Incorporate the 2 cups of cooked rice as well as 1/4 tsp of salt. You may need more, but start small because every ground sausage varies in salt levels.
- Taste test and add salt or pepper to taste.
- Remove the poblano peppers from the oven and stuff them with the filling, making sure to really pack it into the peppers!
- Sprinkle the tops with cheese then return to the oven and bake for 25 minutes.
- Top with whatever you want, such as yogurt, cilantro, salsa, etc.
Equipment
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