Chorizo Habanero Stuffed Poblano Peppers

Recipe Creator: Bothwell Cheese

Traditional stuffed peppers get a twist with the mild Mexican Poblano pepper. We love using them as they have a nice kick, but sweet green bell peppers can be substituted.


4 large Poblano peppers

1/2 cup (125 mL) taco sauce

1 tbsp (15 mL) olive oil

12 oz (350 g) chorizo sausage, crumbled

3 cloves garlic, minced

1 tbsp (15 mL) smoked paprika

1 1/2 cups (375 mL) cooked long-grain white rice

1 cup (250 mL) shredded Bothwell Habanero with Cracked Black Pepper cheese, divided

1/2 cup (125 mL) canned black beans, drained

2 tbsp (30 mL) lime juice

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

2 tbsp (30 mL) chopped fresh cilantro (optional)


  1. Preheat oven to 400˚F (200˚C).
  2. Cut peppers in half lengthwise; remove and discard seeds.
  3. Arrange peppers in greased 13- x 9-inch (33 x 23 cm) baking dish.
  4. Spoon taco sauce evenly into bottoms of pepper halves; set aside.
  5. Heat oil in large skillet set over medium-high heat; cook chorizo and garlic for 3 to 5 minutes or until fragrant.
  6. Stir in cooked rice, 1/2 cup (125 mL) cheese, beans, lime juice, salt and pepper; divide among pepper halves. Sprinkle with remaining cheese.
  7. Bake for 18 to 20 minutes or until peppers are tender and cheese is melted and golden brown.
  8. Sprinkle with cilantro (if using).