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.
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.