Disclaimer: These Chorizo Stuffed Poblano Peppers are adapted from a Eurest (Compass Group USA) recipe.
Chorizo. Stuffed. Poblano. Peppers.
Say it again with me slowly… This might be one of the best dinners I’ve EVER made, which may not be saying a lot, but hey – if I can do it, you can too! I also love making extra of this as “meal-prep” for the week. It makes dinner a breeze when I can pull a few of these out of the fridge for dinner or Colin can pack them for lunch.
(Not so) Pro-Tips:
This recipe has a lot of moving pieces, but if you follow the timing in the recipe below, it should all come together in a beautiful orchestra. Definitely start the grains right away, as they take the longest to cook. The 35 minute cooking time for the grains gives you plenty of time to prep and cook the rest of the ingredients – YOU CAN DO IT!
Poblanos aren’t typically a spicy pepper, but every now and then you’ll get a hot one. If you notice a pepper is red when you’re picking them at the grocery store, beware! Don’t rub your eyes after removing the seeds from that one…
If you are unable to find InHarvest’s Aztec Blend, feel free to substitute quinoa or brown rice in this recipe. Either will provide the same great flavor, texture, and whole grain goodness.
A note on nutrition…
Whole grains are a great source of vitamins, minerals, and FIBER. If there’s one thing most of us could use more of in our diets, it’s fiber.
Did you know that the majority of the adults in the United States aren’t consuming the recommended amount of fiber? On average, adults consume about 15 grams of fiber per day; however, it’s recommended that women consume at least 25 grams and men consume at least 38 grams per day, respectively.
Choosing more whole grains over processed grains is a really easy way to up your fiber intake. Aim for at least half of your grains to be whole grains (ex. brown rice, quinoa, farro, barley, etc.) and try to eat at least 5 servings of fruits and veggies per day.
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
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- 8 ounces InHarvest Aztec Blend Could substitute this rice blend for brown rice or quinoa.
- 2 1/2 cups water
- 1 pound turkey chorizo Try my Spicy Turkey Chorizo (linked below) or regular pork chorizo.
- 7-8 poblano peppers
- 1 cup corn
- 1/4 cup sliced green onions
- 1/4 cup chopped cilantro
- 1 lime, juiced
- 4 ounces cotija cheese
Ingredients
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- Bring 2 1/2 cups of water to a boil and add InHarvest Aztec Blend. Reduce to a simmer and cook for 35 minutes. (Follow package directions if you choose a different grain.)
- While the grains cook, pre-heat oven to 350F.
- As the oven pre-heats, place a skillet over medium heat and add the turkey chorizo. Cook for 7-8 minutes or until browned and cooked thoroughly.
- Wash poblano peppers and cut in half. Clean out the membranes and seeds.
- Place poblanos in a 9x13 baking dish or sheet pan. Roast in the oven until slightly softened (about 20 minutes).
- While the poblanos cook, heat 1 cup of corn in the microwave or on the stovetop. Chop the cilantro and green onions.
- Once heated, combine the Aztec Blend, chorizo, corn, cilantro, green onions, and lime juice in a large mixing bowl.
- Spoon the stuffing into the poblano peppers, and top with the cotija cheese.
- Place under the broiler in the over for 2-3 minutes or until the cheese begins to melt.
- Remove from oven and serve with extra cilantro, cheese, and lime wedges.
