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–+ servings
Chorizo stuffed peppers on a grill.

Mexican Chorizo Stuffed Grilled Peppers

These stuffed peppers are full of so many good flavors, cumin and smoked paprika, a little kick of cayenne, plus some sweet corn, rice and some creamy cheeses to balance it all out. They can be made in advance and then thrown on the grill or in the oven when you are ready to eat!
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Prep Time:20 minutes
Grill Time:20 minutes
Total Time:45 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: chorizo stuffed peppers, cream cheese stuffed peppers, gluten free appetizer, gluten free dinner ideas, grilled peppers, stuffed peppers
Servings: 6 stuffed halves
Calories: 434kcal
Author: Mollie

Ingredients

  • 3 Large Poblano or Pasilla Peppers
  • 1 lb. Chorizo
  • 2 Garlic cloves, minced
  • 1 tablespoon Tomato paste
  • 1 teaspoon Cumin
  • ½ teaspoon Cayenne Pepper
  • 1 teaspoon 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 tablespoon Cotija Cheese

Instructions

Prepping the Peppers

  • Rinse the Peppers with water and dry.
  • Cut the Peppers in half the long way.
  • Remove the stems and seeds and set aside.

Preparing the Filling

  • Get out a nice big skillet and brown the Chorizo.
  • Add minced garlic, tomato paste and cook for a minute, and mix with the chorizo.
  • Add Cayenne, Cumin, Smoked Paprika and Brown sugar and Mix it all together thoroughly with the chorizo mix.
  • Add Cream cheese and cheeses and let it sit and melt for a minute or two.
  • Once the cream cheese and cheese have softened and started to melt, stir it into the chorizo mixture.
  • Add the corn kernels, cilantro and rice and stir everything together until it is all well combined.
  • Remove from heat.

Stuffing and Grilling the Peppers

  • Pre-heat grill to medium high heat. About 400-425℉.
  • Spoon filling into each pepper half. Fill them until full and all of the filling is used up.
  • If you are not ready to finish cooking the peppers, you can set them on a platter and cover and place in the fridge until later.
  • If you are ready to eat, place the peppers, one at a time, onto the hot grill, directly on the grill grates.
  • Close grill lid and let peppers cook, checking them after 15 minutes.
  • When they are browned and bubbling, they are done!
  • Carefully remove peppers, one at a time, with a large metal BBQ spatula. Place on a platter until you are ready to serve.
  • Garnish with sour cream or crema, and a sprinkle of cotija, or queso fresco and cilantro and serve!

Notes

Notes:

  • This recipe calls for Poblano or Pasilla Peppers, but if you are not able to find them, feel free to use Red, Yellow or Orange Bell Peppers.
  • If you would rather use your oven instead of grill, simply preheat it to 425°F and bake them on a baking sheet or oven safe dish for 20 minutes or until browned and bubbling.
  • To keep these very low carb, leave out the rice. They will be a little less full, but still delicious!
  • You can substitute black beans for the rice for an extra boost of protein and fiber!
  • Enjoy! 

Nutrition

Calories: 434kcal | Carbohydrates: 18g | Protein: 17g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 90mg | Sodium: 238mg | Potassium: 285mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1482IU | Vitamin C: 69mg | Calcium: 86mg | Iron: 2mg