Chorizo-Stuffed Poblano Peppers

A highly-seasoned chorizo with onions, fresh garlic, black beans, and corn is perfect for stuffing poblanos. The spice from the chorizo pairs well with the natural sweetness from the corn. You can top it with cheese if you like. Try serving at your next gathering, your family and friends will love it.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 562 Calories

Ingredients

• 1 medium onion, chopped
• nonstick cooking spray
• 1 cup frozen corn
• ¼ cup shredded Cheddar cheese, or to taste
• 1 cup canned black beans
• 1 pound chorizo sausage
• 6 leaves fresh basil, chopped
• 4 medium poblano peppers, halved lengthwise and seeded

Recipe Instructions

Step 1

Heat a large skillet over medium-high heat. Cook and stir chorizo and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Add beans and corn; mix well. Turn heat to medium-low and add basil. Cover and simmer for 10 minutes.

Step 2

Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray.

Step 3

Fill poblano peppers evenly with the chorizo mixture. Top with Cheddar cheese.

Step 4

Bake in the preheated oven until cheese melts, about 10 minutes.