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.
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.
Bean and Chorizo Stuffed Peppers
Ingredients
Instructions
Nutrition Information
Serving Size 1
Amount Per Serving Calories 1426 Total Fat 106g Saturated Fat 39g Cholesterol 218mg Sodium 1922mg Carbohydrates 75g Sugar 3g Protein 62g
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.
Beverly says
This was amazing! I will never make traditional stuffed peppers again. Thanks for a great recipe.
Nancy @Rivertree Kitchen says
Yum! We always have refrieds in our pantry. I love the idea of the beans making everything cheesier. Pinning right now.
Tracy @ Peanut Butter and Onion says
MMMMMM I cant wait to try these!!!