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Home » Chili Pepper Recipes » Stuffed Peppers » Grilled Chorizo and Cheese Stuffed Cubanelle Peppers

Grilled Chorizo and Cheese Stuffed Cubanelle Peppers

by Mike Hultquist · Jul 8, 2015 · 14 Comments

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A recipe for delicious Cubanelle chili peppers stuffed with chorizo, pepperjack cheese, Sriracha and other goodness, then grilled to perfection.

Grilled Chorizo and Cheese Stuffed Cubanelle Peppers

Go and get yourself some Cubanelle chili peppers. Go ahead, I'll wait. If you haven't cooked with Cubanelle peppers, now is the time to start. I've done a number of stuffed Cubanelles - take a look in the Stuffed Chili Peppers category - and they are some of the best to cook with.

They aren't too spicy, which is good for most. I personally LIKE more heat, but that is something you can easily add in. It is much more difficult to subtract the heat. They have a fairly thick wall compared to smaller peppers, so they stand up well to the cooking process, whether you are grilling, broiling, baking.

The Cubanelle has you covered.

This particular recipe came about as an afternoon lunch idea on our patio. We were lounging a bit, enjoying the backyard summer weather, and our eyes turned to the grill just sitting there, practically begging to cook something for us.

We weren't starving, and while I won't call this a lighter fare recipe because of the chorizo and cheese, it is a small enough portion to satisfy your hunger yet not leave you feeling stuffed. I like to use spicy Mexican chorizo, but a milder one will do. When they are done, just pick them right up and chow down! Enjoy!

Grilled Chorizo and Cheese Stuffed Cubanelle Peppers

Grilled Chorizo and Cheese Stuffed Cubanelle Peppers Ingredients

  • Cubanelle Chili Peppers.
  • Hot Mexican Chorizo. Use pork or beef.
  • Onion. Chopped.
  • Jalapeno Pepper. Chopped.
  • Garlic Clove. Chopped.
  • Olive Oil.
  • Sriracha Sauce.
  • Pepperjack Cheese. Shredded.
  • Cumin.
  • Paprika.
  • Fresh Cilantro. Chopped.

Grilled Chorizo and Cheese Stuffed Cubanelle Peppers - The Recipe Method

Slice the cubanelle peppers in half lengthwise and scoop out the innards. Set aside.

Heat a pan to medium heat and add olive oil. Add onion and jalapeno and cook.

Then add garlic and cook for a bit, stirring.

Add chorizo and cook 5-6 minutes, or until chorizo is cooked through. Add the mix to a mixing bowl and cool slightly.

Finally, add sriracha, cheese, cumin and paprika. Mix well.

Stuff each pepper with the chorizo-cheese mixture.

Heat a grill to medium heat and grill the stuffed chili peppers until skins have nicely charred.

Serve with fresh cilantro!

Patty's Perspective

Note to self - don't leave Patty in charge of the grill! While these were cooking, Mike asked me to keep an eye on them while he ran upstairs for something quick, and when he came back, he noticed they had a slight bit more of a char that the would have preferred.

Notice the extra char at the end of one of them. Oops! They still came out great, and Mike approved. But hey, like he said, Cubanelles are pretty hardy.

Recipe Tips & Notes

  • This recipes makes a small enough portion to satisfy your hunger yet not leave you feeling stuffed.
  • I like to use spicy Mexican chorizo, but a milder one will do. When they are done, just pick them right up and chow down.

Storage & Leftovers

Storing your Grilled Chorizo and Cheese Stuffed Cubanelle Peppers in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate the dish promptly.

Check Out Some My Other Popular Stuffed Peppers Recipes

  • Picadillo Stuffed Poblano Peppers
  • Crock Pot Stuffed Peppers - Mexican Style
  • Cajun Chicken Stuffed Poblano Peppers
  • Cream Cheese Stuffed Poblano Peppers
  • Turkey Stuffed Cubanelle Peppers
  • Learn more about Cubanelle peppers here
Grilled Chorizo and Cheese Stuffed Cubanelle Peppers

Got any questions? Ask away! I'm happy to help. If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.

Print

Grilled Chorizo and Cheese Stuffed Cubanelle Peppers

A recipe for delicious Cubanelle chili peppers stuffed with chorizo, pepperjack cheese, Sriracha and other goodness, then grilled to perfection.
Save Recipe Saved!
Course: Appetizer
Cuisine: American
Keyword: chorizo, Cubanelle, spicy
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Calories: 564kcal
Author: Mike Hultquist
Servings: 2
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5 from 3 votes
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Ingredients

  • 2 large cubanelle chili peppers
  • 6 ounces hot Mexican chorizo (use pork or beef)
  • 1 small onion chopped
  • 1 jalapeno pepper chopped
  • 1 clove garlic chopped
  • 1 teaspoon olive oil
  • 1 tablespoon Sriracha sauce
  • 2 ounces pepperjack cheese shredded
  • Dash of cumin
  • 1 teaspoon paprika
  • 2 teaspoons fresh chopped cilantro + more for serving

Instructions

  • Slice the cubanelle peppers in half lengthwise and scoop out the innards. Set aside.
  • Heat a pan to medium heat and add olive oil. Add onion and jalapeno and cook about 5 minutes.
  • Add garlic and cook 1 more minute, stirring.
  • Add chorizo and cook 5-6 minutes, or until chorizo is cooked through. Add the mix to a mixing bowl and cool slightly.
  • Add sriracha, cheese, cumin and paprika. Mix well.
  • Stuff each pepper with the chorizo-cheese mixture.
  • Heat a grill to medium heat and grill the stuffed chili peppers about 12-15 minutes, or until skins have nicely charred.
  • Serve with fresh cilantro!

Nutrition Information

Calories: 564kcal   Carbohydrates: 14g   Protein: 29g   Fat: 43g   Saturated Fat: 18g   Cholesterol: 100mg   Sodium: 1381mg   Potassium: 672mg   Fiber: 3g   Sugar: 5g   Vitamin A: 1225IU   Vitamin C: 113.4mg   Calcium: 243mg   Iron: 2.3mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

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    Recipe Rating




  1. Banks says

    July 07, 2024 at 4:28 pm

    5 stars
    We subbed poblanos as it's what we had on hand. We added a habanero to spice it up a notch and topped the stuffed peppers with fresh diced tomatoes and Mexican crema. So good!

    Reply
    • Mike H. says

      July 08, 2024 at 4:45 am

      I love the customizations, Banks. Enjoy!

      Reply
  2. Michelle Hammonds says

    January 25, 2024 at 7:55 am

    Can I do these in the oven? I love stuffed Cubanelle peppers. It's too cold to grill.

    Reply
    • Mike Hultquist says

      January 25, 2024 at 8:10 am

      Absolutely, Michelle. You can roast them at 350 degrees F until they are cooked through and the cheese is nice and melty. The cubanelle peppers themselves may not get as soft as you'd like without direct heat contact, so you may want to par cook them a bit before stuffing. Enjoy.

      Reply
  3. Fannie Rogal says

    April 24, 2023 at 1:06 pm

    5 stars
    I love to make my chili rellenos the authentic way — with poblanos. And my spin — Tiger shrimp! But poblano skin tastes really bad and must be removed, via grill, torch, or oven broiling. I oven broil with the door ajar until all sides are blistering, take them out to cool a bit, then put them in a ziploc bag and refrigerate to cool further in order for the skin to easily come off in sheets. The problem is that along the way, the flesh cooks, too. Even before they’re stuffed, they rip into pieces most of the time. I’m hoping the Cubanelle pepper won’t have to be pre-heated and skinned, and I can substitute them for the poblanos. Can I?

    Reply
    • Mike Hultquist says

      April 24, 2023 at 1:13 pm

      Fannie, you can use poblanos for this recipe, no problem at all. It would be delicious. Let me know how it turns out for you. Enjoy!

      Reply
  4. Linda says

    August 19, 2022 at 7:56 am

    5 stars
    This was easy to prepare. I broiled them in the toaster oven. Wonderful flavor.

    Reply
  5. Susie says

    October 16, 2021 at 12:07 pm

    I didn't make the yet so no rating.
    My question is, I can't get cubanelle peppers where I live... what can I substitute ?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 16, 2021 at 12:10 pm

      Susie, Anaheim peppers are usually obtainable in many grocery stores. You can really use any pepper large enough to stuff. Use bell peppers if you can't find anything else.

      Reply
  6. Catherine Stewart says

    June 18, 2021 at 8:57 am

    I didn't have any chorizo and didn't want to go to the store so I used spicy sausage. A different taste but just as good. Also, I don't spend any time removing seeds and membranes because I don't see the need. Besides, they add flavor, fiber and nutrition. One last thing, I cooked them in my air fryer which I do for most things. I'm sure they're better grilled but I'm kinda lazy. Really good recipe.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 18, 2021 at 11:16 am

      Thanks, Catherine! I love that you can adapt it easily. Nice!

      Reply
  7. Jazz says

    September 02, 2020 at 12:51 pm

    Mike, what kind of chorizo? Mexican that cooks up like ground beef, or Spanish that looks like pepperoni, and which would probably be chopped up for this recipe? Also, Mexican chorizo must be cooked before eating, whereas Spanish chorizo comes ready to eat. Thanks in advance!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 02, 2020 at 1:25 pm

      Jazz, use a hot Mexican chorizo (either beef or pork). I made an update in the post. This is an older recipe and I need to update it a bit! I appreciate it.

      Reply
  8. Carla says

    July 01, 2016 at 12:44 pm

    Growing up in Fresno, CA, I have had chorizo many times, but my boyfriend here in North Carolina had not. We have a huge pepper garden (over 230 plants this year with most of the superhots and some of these mild type peppers) and I decided to try this as my second stuffed cubanelle. Wonderful! He praised it many times so I thank you! I will now be perusing the rest of your site for more delicacies. It is peppers of some sort every meal in our house!

    Reply

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