Peppers stuffed with a mixture of our Chorizo, sweet corn, and cheese, then baked to perfection.
The smoky, mild flavor of Poblano peppers pairs well with the Chorizo stuffing, or these are also delicious made with mini sweet multicolored peppers for a handheld appetizer.
Be sure to top with a dollop of sour cream to round out the taste of these festive peppers!
- 6 large Poblano peppers (or, about 10 mini sweet bell peppers)
- 1 Tb. vegetable oil
- 16 oz. Hempler's Chorizo
- 1 medium onion, finely diced
- 5 garlic cloves, minced
- 1 cup yellow corn kernels (either fresh or frozen)
- 2 Tb. tomato paste
- 1 1/2 tsp. dried oregano
- 2 Tb. chopped fresh cilantro, plus additional for garnish
- 1/2 tsp. cumin
- 1 cup Cotija cheese, crumbled (or sub parmesan)
- 1/2 cup shredded monterey jack or cheddar cheese
- Sour cream for for garnish
Preheat oven to 425 degrees.
Heat a large nonstick skillet over medium heat. Add 1 Tb. vegetable oil and cook Chorizo, crumbling with a wooden spoon, for about 6 minutes.
Stir in onions, garlic and corn. Cook for an additional 2-3 more minutes until Chorizo is cooked through. Add tomato paste, oregano, cilantro and cumin. Stir until well combined.
Mix in Cotija cheese and remove from heat.
Slice peppers lengthwise, keeping the stem intact, and remove all seeds. Spoon Chorizo mixture into peppers.
Arrange stuffed peppers in a baking dish. Sprinkle with shredded cheese. Add 2 Tb. water to the bottom of the pan. Cover with foil, sealing tightly.
Bake in preheated oven for 20 minutes. Remove foil and bake for an additional 15 minutes.
Serve topped with dollops of sour cream and garnished with chopped fresh cilantro.