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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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 1426kcal


  • ΒΌ 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


  • Heat oven to 350F.
  • 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.
  • 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.
  • 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.
  • Sprinkle peppers with remaining cheese and toasted breadcrumbs. Return to oven and cook an additional 10-15 minutes, or until peppers are soft.


Serving: 1g | Calories: 1426kcal | Carbohydrates: 75g | Protein: 62g | Fat: 106g | Saturated Fat: 39g | Cholesterol: 218mg | Sodium: 1922mg | Sugar: 3g