Mexican Chorizo Stuffed Grilled Peppers

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These grilled peppers are full of so many good flavors! Filled with a mix of Chorizo, cumin, garlic, smoked paprika, and a little kick of cayenne, plus some sweetness from the corn, and some creamy cheeses to balance it all out. These little beauties are naturally gluten free and can be made in advance (they taste even better as they sit!) and then thrown on the grill or in the oven when you are ready to eat!

For an insanely good appetizer that has this same Mexican flavor, be sure to check out my recipe for Mexican Street Corn Dip! With that dip and these Mexican Chorizo Stuffed Peppers, all you’ll need is a Margarita and your fiesta is set!

For the Filling you will Need

• Poblano or Pasilla Peppers~ These are mild chili peppers and add delicious flavor. If you aren’t able to find peppers like this, feel free to use bell peppers. Those will also be delicious!
• Rice~ Any variety works here. It just has to be cooked. If you would like to keep this super low carb, you can cut the rice. Serve with a little sliced avocado for a little freshness and fiber.
• Sweet corn kernels~ You can canned, fresh, or frozen kernels.
• Shredded Cheese- You can shred your own cheddar or Jack cheese, or you can also purchase pre-shredded cheese which works well in this recipe! I used a Mexican blend in these ones. Also, a little Cotija or Queso Fresco to sprinkle on top is a nice touch as well!
• Ground Chorizo~ This adds so much delicious flavor!
• Spices~ Fresh minced Garlic, plus Cumin, Smoked Paprika, Cayenne, Cilantro and Brown Sugar. These just boost the flavor even more!
• Tomato Paste~ This adds a little sweet and tangy base.
• Cream Cheese~ Yum.

Garnishes

All Garnishes are optional and of course use whatever you like! This is what I suggest:

• This Chimichurri…But beware…adding this might actually cause a flavor explosion in your mouth! ????
• Chopped Fresh Cilantro
• Sour Cream or Mexican Crema
• Lime~ serve each pepper with a wedge of lime for a squeeze of lime juice for whomever wants it.
• Hot Sauce, on the side, for those who like a bit more of a kick!
• Cotija or Queso Fresco to sprinkle on top.
• Sliced Avocado

How to Prepare the Filling

These grilled Peppers are the perfect make ahead meal. You can make the filling and stuff the peppers and then store them in the fridge until you are ready to grill or bake them. Feel free to make them a day or even 2 days ahead of time. The flavor just keeps getting better the longer you wait!

Prep the Peppers by washing them, and then cutting them in half, the long way. Remove the stem and seeds and then set them aside.

To make the filling, you can either use your stove top, or grill. I prefer to use the stovetop for this step. It is just easier, and the cast iron skillet gets SO hot on the grill, and not quite as hot to handle on the stove.

Start by browning your Chorizo in a nice big cast iron skillet. You can use any kind of skillet you like, just make sure it is a good size. We have a lot of goodness to fit in!

Once the Chorizo is browned, add the minced garlic, Smoked Paprika, Cayenne, brown sugar and tomato paste. Stir it all together so that all the components are evenly distributed. Add the Cream Cheese, Shredded Cheese and let it all melt together. Once it has melted, stir it all together and then add the corn, rice and Chopped Cilantro and make sure it is all well combined.

At this point, taste it and if you would like, season it with salt. Make sure you taste it before you add salt because the Chorizo and cheeses bring a lot of saltiness, so you may not need to add any additional salt.

How to Put it All Together

Remove the filling from the heat and spoon it into each of the pepper halves, stuffing the peppers until all the filling has been used up.

At this point, you can cover them and pop them in the fridge if you are not ready to eat. Or, if you are ready, go ahead and pop them directly onto the grill grates over medium high (about 400-425°) heat. Cover the grill and let them cook for about 20 minutes until they are browned and bubbling.

If you would rather not grill, feel free to place them in an oven safe baking dish, or baking sheet and then into a pre-heated 425° oven for 20 minutes, or until brown and bubbly!

Serving the Grilled Peppers

Be Careful when removing them from the grill. The peppers are going to be soft and HOT, so if you have a set of BBQ tools with a large metal spatula (hamburger flipper), use this. Make sure the platter you are placing them on is close. Slide the spatula quickly and completely underneath each pepper, one at a time and place them on a serving platter or plate.

Garnish them or let your guests choose their own garnishes, and enjoy!! They will be VERY hot, so make sure you let them cool slightly before you dig in. Then, ENJOY!

Other Perfect Summertime Recipes

• Elote Dip– The most flavorful and easy appetizer of summer! Throw everything in a cast iron on the grill and it is done in minutes!
• Cilantro Jalapeño Hummus– A flavorful addition to hummus! Better than anything you can buy in the store!
• Poke Nachos– An delicious spin on Nachos. This is in my top 5 most favorite recipes ever! And it is Easy!
• Blistered Shishito Peppers– Another ridiculously easy and delicious appetizer! Throw the peppers on the grill, and whisk together a couple of ingredients for a sauce, and then watch it all disappear!
• Simple Chimichurri Sauce– Whip this sauce up and then put it on everything from grilled meats, to eggs. It is so flavorful and always a favorite addition to taco or steak night!

I hope you love these Mexican Stuffed Grilled Peppers as much as we all do around here! I would love to hear from you in the comments below! Thank you and thank you for visiting Mollie in Montana~*! ♥️