I thought I’d share this recipe for stuffed poblano peppers as a follow-up to my post on what to do with all the extra cilantro I had on hand from making Southwestern-inspired dinners. Although it was an absurd idea to roast stuffed peppers in the oven in the middle of July, that’s exactly what I did. This recipe just highlights some of the flavor combinations I’ve really been enjoying lately: black beans, corn, onions sauteed in cumin, and fresh diced tomatoes are stirred in with chorizo sausage and topped with chopped avocado and cilantro.
But I don’t think it’s necessary to roast the peppers and crank the oven up on a 90 degree August evening. So much of the filling gets prepped and cooked beforehand, outside of the pepper shell, that I think this will translate well into a grilled dish. For those lucky enough to have backyards or outdoor space where you can fire up the grill, try it out. I’d stuff the raw peppers, wrap them in foil, and toast on the grill alongside other grilled veggies or meats. I haven’t tried it myself, but it seems like it should work well.
I used poblano peppers, a variety David introduced me to awhile ago. They’ve got just a little heat and a more complex flavor than bell peppers (though bell peppers would be an easy substitute if you can’t find them). They’re long and shallow, but have just enough of a boat shape to hold a hefty portion of the filling.
Stuffed Poblano Peppers with Chorizo & Avocado
4 poblano peppers
1 small onion, chopped
1/2 pound Mexican chorizo sausage
1 cup corn (from about 2 ears, or frozen)
1 cup black beans
2 tablespoons olive oil
1 teaspoon ground cumin
1 Roma tomato, chopped (optional)
1/2 cup Jack cheese or Mexican/cheddar blend
1 avocados, chopped
1. Prepare all your stuffing ingredients: If using corn on the cob, boil or grill until cooked through, then remove the kernels from the cob. If using dried beans, soak and cook. If using canned black beans, rinse thoroughly. Mexican chorizo should be uncooked, but if you’re using Spanish chorizo, chop it into small pieces.
2. Heat the olive oil in a large skillet. Add the onion and cumin and cook until the onions soften, about 5 minutes. Add the chorizo to the skillet and break it up with a wooden spoon. Cook until the sausage is cooked through and no longer pink, about 10 minutes. Add the black beans and corn and cook another 5 minutes, until all ingredients are cooked and warmed through.
3. Meanwhile, heat the oven to 400-degrees. Halve the poblano peppers lenght-wise and remove the stems and seeds (wash your hands afterwards – they’ll burn your eyes a bit if you accidentally rub them or touch your face with the pepper remnants still on your hands). Just after you add the chorizo to the skillet, rub each pepper half with olive oil and place on a rimmed baking sheet. Roast for about 10-15 minutes, until the skins start to blister but the peppers retain their shape.
4. Turn on the broiler. Stuff each poblano pepper half with the filling. Top with a few chunks of raw tomato, then sprinkle with cheese. Broil until the cheese melts and is bubbly and brown, between 3 to 5 minutes. Top with a generous portion of avocado and serve.