Stuffed Poblano Peppers & Chorizo By Marnely Rodriguez Print

Main Dish,

These roasted peppers are stuffed with a mixture of Idaho® Spuds™, grilled chorizo, black beans, corn and fresh herbs to make a complete meal for your friends.

You could also substitute the chorizo for extra veggies or tofu to make your vegetarian friends happy as well!

Photography by Marnely Rodriguez-Murray

  • Prep Time

  • Cook Time

  • 4



  • 4 whole poblano peppers
  • 1 medium sized chorizo
  • 2 cups whole milk
  • 2 cups Idaho® Spuds™ Classic Flakes
  • 1 cup black beans
  • 1 cup fresh corn kernels
  • 1/2 cup chopped baby portabella mushrooms
  • 1/4 cup chopped cilantro
  • 1 teaspoon cayenne pepper
  • 3/4 cup shredded white cheddar


  1. Preheat your grill and grill poblano peppers on all sides, for about 2 minutes on each side. When cool, slice off one of the sides and remove seeds. This makes it easier to fill.
  2. Grill chorizo until nicely charred and chop into small squares. Reserve.
  3. To make filling, simmer milk and add Idaho® Spuds™ Classic Flakes. Fold in black beans, corn, chopped mushrooms, cilantro, and cayenne pepper.
  4. Using a piping bag, pipe stuffing into poblano peppers and top with cheese. Broil in the oven at 500 degrees for about 3 minutes to melt cheese.