Mexican Chorizo Stuffed Grilled Peppers

Name: Mexican Chorizo Stuffed Grilled Peppers
Prep time: 20 min
Total time: 45 min
Ingredients: 3 Large Poblano or Pasilla Peppers; 1 lb. Chorizo; 2 Garlic cloves, minced; 1 Tbsp Tomato paste; 1 tsp Cumin; ½ tsp Cayenne Pepper; 1 tsp Smoked Paprika; 1 tsp Brown Sugar; 1 Cup Cooked Rice; ½ Cup Corn kernels; 8 ounces Cream Cheese; ½ Cup Fresh Cilantro, chopped, plus a little more for garnish; 4 Lime slices; 2 Tbsp Cotija Cheese

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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.

Group of ingredients used to make stuffed peppers sitting on a wooden table.

Garnishes

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

This Chimichurri...If you haven't tried this recipe, please do. It is insanely good.
Chopped Fresh Cilantro
Sour Cream or Mexican Crema
Lime- serve each pepper with a wedge of lime for a squeeze of lime juice.
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

Peppers cut in half and layed out on a wooden cutting board.

Chorizo filling in a cast iron skillet and a wooden spoon holding some in the foreground.

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 stuff and cook the peppers

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!

White plate with Mexican stuffed pepper, garnished with avocado and lime wedge.

How to serve 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 with the garnishes listed above or let your guests choose their own garnishes. The peppers will be very hot, so make sure you let them cool slightly before you dig in. Then, enjoy!

Frequently asked questions

What goes well with stuffed peppers?

These peppers are stuffed with so many good things, they are kind of a meal in themselves. But I would suggest serving them with fresh fruit, or fruit salad. A great appetizer to throw on the grill with them is these Blistered Shishito Peppers.

Can I store leftovers?

Yes! Leftovers will last in the fridge for up to 4 days. You can also freeze them for up to 3 months.

What can I do with leftovers?

You can either reheat the peppers in a 350°F oven for 15-20 minutes, and eat them in their original form, or you can reheat them and then top them with a fried egg for breakfast! Or chop them up and add them to a scramble.

Can you meal prep stuffed peppers?

Yes! You can stuff these peppers and keep them up to a week in the fridge before grilling.

What kind of sauce do you put on stuffed peppers?

You can top it simply with sour cream, or crema, or I recommend this Simple Chimichurri Sauce.

More Delicious 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!
Roasted Vegetable Salad with Citrus Vinaigrette- This salad is packed with fiber.

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~*! ♥️

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