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Upton’s Chorizo Stuffed Poblano Peppers

October 26, 2013 By Cindy Ford 3 Comments

I’m writing this post a bit differently than most of my recipes.  I guess that you could say that this is more of a step-by-step tutorial for making this dish.  It’s very picture heavy.  Let me know if you like this style versus my previous types of recipe posts (which only show the finished product).  It was pretty fun doing it this way!  I hope you enjoy it!
 
                        
 
 
 
 

Okay. So here we go!

The first thing that you will need to do is preheat your oven to 450 degrees to prebake the poblano peppers (pictures and directions below).  Then you can start making the poblano sauce.  Since the sauce just consisted of stirring tomato paste with water and seasonings, I didn’t take pictures. 

Poblano Sauce

I created this sauce so that it would be extremely easy and accessible to make.  Most of these ingredients are common pantry staples.  If you would like to make a more “traditional” sauce, you could use dried chili peppers that are found at a Mexican grocery store instead of the chili powder.  Using dried chili peppers would likely give you a bolder/richer flavored sauce.  However, this sauce is delicious and works just fine.

Ingredients

1 6-ounce can tomato paste
1 1/2 cups water
2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon sugar

Preparation

In a small sauce pan at medium/high heat, whisk the tomato paste with the water.  When it is fully mixed and has reached a boil, turn down the heat to low.  Add all of the rest of the ingredients, and stir.  On a low heat, stir occasionally while preparing the Upton’s Naturals chorizo-style seitan.

Now on to the good stuff!  Let’s work with the chorizo and peppers!   The nice thing about this chorizo is that it’s perfectly spiced as is.  I didn’t need to season the chorizo or vegetables at all for this dish.  All of the flavor came directly from the hands of Upton’s!  It’s ready to go right out of the box.  Talk about simple!

All of the necessary ingredients for stuffed poblano peppers!
 
Cut the pepper to make an opening for the chorizo filling and de-seed it.  Do this with all four of the poblano peppers. 
 

Spray the baking dish with cooking spray and place the peppers in the baking dish.  I arranged them by flipping every other one upside-down so they could all fit nicely in the dish.  Place the baking dish with the peppers in the oven for approximately 15-20 minutes.  I only baked ours for about 15 minutes, and they were a bit al dente.  If you like yours softer, bake them longer.

 Now it’s time to start on the filling.  Dice one onion and half a red pepper. Mince two garlic cloves.

Heat up your skillet, and add approximately 1 tablespoon of olive oil.  When your pan gets hot, add your onion and peppers and stir and cook for a few minutes.  Next, add the minced garlic, and cook for a few more minutes.   You should start to smell the wonderful aroma of your vegetables. 

 You will have to figure out how to open this thing while not letting your veggies burn.  I went with scissors, but use whatever method you feel most comfortable with to get to the chorizo.

 

Once you’ve figured out how to open the chorizo package, crumble it into the pan. 
 
 

Stir it well.  Let it cook for a few minutes.  Turn down the heat to low so that it doesn’t burn, and get ready to stuff your poblanos.

 
 
When the poblanos have started to get tender, pull them out of the oven.  When they are cool enough to handle, take the peppers out of the baking dish so that you can cover the bottom of the dish with the poblano sauce.  I used approximately 1/4 cup of sauce to cover the dish.
 
 
 
Stuff the cooled down poblanos with the chorizo, and place back into the sauced baking dish.  
 
 
I had some leftover chorizo after stuffing the peppers.  This can be used to garnish the dish (like in my picture), or you can eat it with chips or make a little taco.  We were doing all of the above because it was so tasty. 
 
 
Pour about 1/4 cup of the poblano sauce onto each stuffed pepper, and place back into the oven for another 10 minutes.   
 
 

Then plate!… Serve with creamy avocado lime cream sauce.  Get recipe HERE!!!  You can probably substitute a vegan sour cream for this sauce.  The cream adds a nice balance to all of the bold flavors.

 

 

 
Upton’s chorizo stuffed poblano over cilantro lime rice and poblano sauce
  

Stuffed Poblano Peppers

Ingredients
(Makes 4 peppers)
 
4 poblano peppers
1 package of Upton’s Naturals Chorizo
1 medium onion diced (approx. 1 cup)
1/2 red pepper diced
2 cloves garlic minced
1 tablespoon olive oil.
 
Preparation
 
Preheat oven to 450.  Lightly spray a medium sized baking dish (approx. 8 x 11) with cooking spray.  Split each poblano down the center for stuffing.  Remove seeds.  Bake for 20 minutes.
 
While poblano peppers are baking, heat a large skillet to medium/high heat with 1 tablespoon of oil.  Add in onions and peppers, and stir and let cook for a few minutes then add minced garlic.  Stir. Let the vegetables and garlic cook for a couple more minutes.  Crumble in the chorizo and stir.  Turn down the heat to low. 
 
Take the peppers out of the oven.  Wait until they are cool to touch, and remove them from the baking dish.  Place about 1/4 – 1/2 cup of sauce in the bottom of the dish.  Stuff the cooled peppers with the chorizo and place back into the sauced dish.  Place about 1/4 cup of poblano sauce on each pepper and then bake for another 10 minutes.  Garnish with any leftover chorizo and creamy avocado lime sauce (or vegan sour cream). 
 
 
 
 

*By the way, if you would like a store near you to carry Upton’s Naturals, you can download and print off a request card to bring to your grocery store!  Just click HERE and print!  There’s no reason why you shouldn’t be able to make this dish!

So… do you want to know how good it was?…  Uhhh… it was DEVINE!  I added a few more things to my plate.  I made some guacamole with the extra avocadoes I had on hand, and I opened a can of Amy’s vegan refried beans.  The poblano sauce goes really well with rice and beans.  I ate only one pepper at dinner because I was stuffed, but my husband ate two. Later on, for a  midnight snack, he stuffed the last poblano pepper into a burrito.  So yeah… you know it’s good when there’s no leftovers.

 
My ugly plate after digging in!

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Filed Under: Main Dish

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Comments

  1. Dan Upton says

    January 14, 2014 at 3:09 pm

    Hi! Lauren from Upton’s Naturals here. This recipe looks super yummy! Do you mind if we post it to our blog with a link back to your site?

    Reply
    • Cindy Ford says

      January 14, 2014 at 4:58 pm

      Hi Lauren! Of course you can share the recipe!!! … and THANKS for making such a YUMMY product!!!

      Reply
    • Dan Upton says

      January 22, 2014 at 10:39 pm

      Great! Thanks so much Cindy (for your permission and support!)

      Reply

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Hi! I'm Cindy. Welcome to my site! I'm a vegan mama with an obsession with food and sloths. Read More…

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