A recipe for delicious Cubanelle chili peppers stuffed with chorizo, pepperjack cheese, Sriracha and other goodness, then grilled to perfection.
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 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
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.
Grilled Chorizo and Cheese Stuffed Cubanelle Peppers
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
Fannie Rogal says
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?
Mike Hultquist says
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!
Linda says
This was easy to prepare. I broiled them in the toaster oven. Wonderful flavor.
Susie says
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 ?
Michael Hultquist - Chili Pepper Madness says
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.
Catherine Stewart says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Catherine! I love that you can adapt it easily. Nice!
Jazz says
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!
Michael Hultquist - Chili Pepper Madness says
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.
Carla says
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!