Very Special Stuffed Poblano Peppers

A stuffed pepper which is good when company comes or just to have on a cool fall evening.


Makes 6 peppers


  • 2 tablespoons olive oil
  • 1 pond chorizo sausage
  • 1 teaspoon ground cumin
  • ½ cup finely diced red onion
  • ½ cup finely diced red bell pepper
  • ½ cup fresh frozen corn
  • ½ cup blueberries washed and dried
  • 1 cup cooked red quinoa
  • ½ cup chopped cilantro
  • 1 teaspoon lemon pepper
  • ¼ teaspoon Red pepper flakes
  • 6 Medium Poblano Peppers Roasted, Skinned, and Seeded
  • 1 cup shredded pepper jack cheese
  • ½ cup Mexican Crema or sour cream

Nutritional information

No nutrition information available


  1. Preheat oven to 375 degrees
  2. In medium pan heat olive oil over medium high heat.
  3. Crumble sausage into pan stir to break up any clumps.
  4. Add cumin, onion, and red bell pepper, sauté for three minutes add corn blueberries quinoa cilantro and lemon pepper, and red pepper flakes stir to mix well.
  5. Turn down the heat to medium low simmer for 10 minutes.
  6. Remove from heat and set aside.
  7. Using sharp knife cut a slit in each pepper and remove any membranes that are still there.
  8. Using a spoon gently stuff peppers with the sausage mixture place peppers on cookie sheet sprinkle with cheese bake until cheese is bubbling and beginning to brown.
  9. Remove from oven add a dollop of Crema.