bean and chorizo stuffed peppers

Shawn’s first reaction to these bean and chorizo stuffed peppers was, “wow, these are really cheesy!” Surprisingly, there’s actually not that much cheese in them at all. Just like the sweet potato enchiladas I posted a few weeks ago, it’s all the magic of refried beans.  

Refried beans are great on their own as a side dish, but their creamy texture also makes them perfect for making a little melted cheese go a long way. You can’t tell where the cheese ends and the beans start!

For these peppers, inspired by jalapeno poppers, I mixed beans with cream cheese, sharp cheddar, and chicken chorizo. The filling would actually be great as a dip, but it’s pretty phenomenal when you bake it inside poblano or jalapeno peppers. Top them off with a pinch of extra cheese and some crispy, toasted breadcrumbs for a treat that everyone will gobble up. 

bean and chorizo stuffed peppers-2

Yields 6

Bean and Chorizo Stuffed Peppers

For an appetizer version of this recipe, substitute the poblano peppers for about 16 jalapenos; follow the rest of the directions as written. Or do what I did and make some of each! The poblanos have a mild, slightly smokey flavor; the jalapenos are spicier.

10 minPrep Time

30 minCook Time

40 minTotal Time

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  • 1/4 pound Chicken Chorizo
  • 1 Tablespoon Olive Oil
  • 1 can Old El Paso Traditional Refried Beans
  • 2 ounces Reduced Fat Cream Cheese
  • 3 ounces Sharp Cheddar, shredded
  • 1 Tablespoon Chili Powder
  • Hot Pepper Sauce (Tabasco)
  • 6 Poblano Peppers
  • 2 Tablespoons Vegetable Oil
  • 2 Tablespoons Panko Bread Crumbs
  • 1 ounce Sharp Cheddar Cheese, shredded


  1. Heat oven to 350F.
  2. Cut the chorizo into a quarter-inch dice. Heat the olive oil in a medium skillet over medium-high heat. Add the chorizo and cook until browned and crisp, about 5 minutes. Stir in the refried beans, cream cheese, and 3 ounces of cheddar. Keep stirring until the cheeses are melted and the mixture is smooth. Season with chili powder and hot pepper sauce. Remove from heat.
  3. Slice the peppers in half, lengthwise; remove the seeds. Arrange the pepper halves on a baking sheet. Fill with bean and cheese mixture. Bake 15 minutes.
  4. Rinse out your pan. Return it to the stove and heat 2 tablespoons of vegetable oil over medium-high heat. Add the breadcrumbs and cook until golden brown, about 4 minutes. Remove breadcrumbs from pan and drain on a paper towel.
  5. Sprinkle peppers with remaining cheese and toasted breadcrumbs. Return to oven and cook an additional 10-15 minutes, or until peppers are soft.

This post was brought to you in partnership with Old El Paso/General Mills. The recipe for Bean and Chorizo Stuffed Peppers and all opinions are my own. Always have been, always will be.