Good news, guys! Your new favorite recipe is here, just in time for Cinco De Mayo. Phew! This is one of those sneakily simple meals with a spicy kick, smoky-tasting roasted peppers, and chorizo-corn-cheese-loaded filling that will make your family/party crowd think you A) planned ahead (but you actually didn’t have to) and B) are amazing (this part is true). You know those meals, right? Yeah – good stuff.
Let’s get to it because I’m super excited to show you these pictures and how easily these Stuffed Poblanos in Tomato Cream Sauce come together.
If you can multitask making the filling, charring the peppers, and warming the sauce, you go girls and boys. You go.
charring and stuffing things
Okydoke, this filling is completely flexible. I have found absolutely any combo of meat, cheese, and veg will taste great stuffed into charred poblanos and tucked into a simmering tomato cream sauce. So come on with your shredded chicken, beef, pulled pork, mushrooms, peppers, mozzarella, cheddar, and whatevers. It’s all good. Today, it’s sliced red onion, fresh corn shaved off the cob, and spicy, crumbly chorizo. Cook it up in a pan, let it cool a bit, then stir in some pepper jack cheese and a little of the tomato cream sauce which is just canned tomato sauce, heavy cream, and pinches of cumin, cinnamon, salt, and pepper. (Creamy Spicy Yum.)
Char a bunch of poblano peppers on your gas burner or under the broiler in the oven. Get ’em reeeaaal black and crispy, where the skin is bubbling and cracking like the gorgeousness in the pic above. Pop them into a bowl and cover with plastic wrap for about 15 minutes, then peel most of the charred skin away. Slice them down the center and stuff with big scoops of your filling.
sauce it up
Pour the rest of that rosy tomato cream sauce over the stuffed poblanos. Could I just drink this sauce from a warm mug and call it a day? Yes. Right? Yes.
OK, then bake at 350 for 25 minutes and feed some hungry people:Print
Stuffed Poblano Peppers in Tomato Cream Sauce
These Stuffed Poblano Peppers in Tomato Cream Sauce are filled with an oozy, cheesy corn and chorizo mixture and are so versatile – try filling them with any meat, vegetable, or cheese you love!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- 1 15 oz. can of tomato sauce
- 1 C heavy cream
- 1/2 t cumin
- 1/2 t cinnamon
- salt and pepper
- 1 T olive oil
- 1/2 a red onion, thinly sliced
- kernels from 3 ears of corn (just run your knife right down each side of the cob)
- 6 oz. of chorizo (the soft kind that you can break up and cook)
- 1/2 C shredded pepper jack cheese
- 4 poblano peppers
- Make the sauce: Preheat your oven to 350 degrees. Simmer the tomato sauce, heavy cream, cumin, cinnamon, and salt and pepper to taste in a pot until heated through. Set aside.
- Make the filling: Heat the oil in a skillet over medium heat, add the onion, corn, and chorizo and cook, breaking up with a spoon, until the chorizo is cooked through and the onion is soft. Season with salt and pepper to taste. Set aside to cool a bit, then stir in the pepper jack cheese and about a 1/4 C of the tomato cream sauce.
- For the peppers: Char the poblanos on your gas burners or under the broiler in your oven (just set the temp back to 350 when you’re done) until the skin is mostly black. Transfer to a bowl and cover with plastic wrap for about 15 minutes. Peel most of the charred skin away, slice them down the center, and remove the seeds. Rinse the peppers quickly under water if you need to get any excess skin or seeds off (some skin left behind is ok). Fill with big scoops of your filling and place in any glass or enameled dish you like.
- Finish and bake: Preheat your oven to 350 degrees. Pour the rest of the tomato cream sauce over the peppers and bake for 25 minutes. Serve hot!
I like to char the peppers while I’m making the filling, then let them cool down together while I clean up a little and get ready for stuffing these beauties.
These can be made ahead and refrigerated. Increase the bake time to 35-40 minutes if you’re baking them straight out of the fridge.