Slow Cooker Chorizo and Potato-Stuffed Poblano Peppers

Name: Slow Cooker Chorizo and Potato-Stuffed Poblano Peppers
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 whole poblano peppers, large, halved lengthwise, seeds and membranes removed; 12 oz (340 g) fresh chorizo, Mexican style, removed from casing, crumbled; 1 lb (450 g) russet potatoes, medium, peeled and diced into ¼-inch cubes; ½ whole (85 g) white onion, medium, finely diced; 3 whole garlic cloves, minced; 1½ cup (170 g) queso fresco, crumbled; 1 tsp (2 g) ground cumin; ½ tsp (1 g) chili powder; to taste kosher salt; to taste freshly ground black pepper; ¾ cup (180 ml) low-sodium chicken broth; ¼ cup (10 g) fresh cilantro, roughly chopped (optional); 1 whole lime, cut into wedges (optional); ½ cup (120 ml) sour cream (optional)

From the MyKitchenBank Kitchen

Roasted poblano peppers stuffed with seasoned chorizo, crispy potatoes, and melted cheese, then gently cooked in the slow cooker until the peppers are tender and the filling is warm throughout. This Mexican-inspired dish is hearty, flavorful, and perfect for weeknight dinners or entertaining.

Prep: 20 min
Cook: 3 hr
Wait: 15 min
Total: 3 hr 35 min
Makes: 4 stuffed peppers (1 per person)

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Steps

Before you start

Cut the poblano peppers and remove the seeds and membranes without breaking the skin
Dice the potatoes into ¼-inch cubes and soak in water to prevent browning
Brown the chorizo in a skillet before adding to the slow cooker so it cooks through properly

1
Brown the chorizo
- Heat a large skillet over medium-high heat.
- Add the crumbled chorizo and cook for 5–7 minutes, breaking it apart with a spoon as it cooks, until the fat renders and the chorizo is no longer pink.
- Transfer the chorizo to a plate using a slotted spoon, leaving 1 tablespoon of the fat in the pan.
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Ready when: Chorizo is crumbled and no longer pink; fat has rendered
Tip: Remove most of the fat so the filling doesn't become greasy; save just enough to flavor the potatoes.
2
Cook potatoes and aromatics
- In the same skillet with the chorizo fat, add the diced potatoes, onion, and garlic.
- Cook over medium-high heat for 6–8 minutes, stirring occasionally, until the potatoes begin to soften at the edges and the onion is translucent.
- Sprinkle with cumin and chili powder, stirring to coat.
- Cook for 1 minute more until fragrant.
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Ready when: Potatoes are slightly softened at the edges; onion is translucent; spices are fragrant
Tip: Don't fully cook the potatoes—they'll finish cooking in the slow cooker. Slightly underdone potatoes prevent them from becoming mushy.
3
Mix the filling
- Return the browned chorizo to the skillet with the potatoes.
- Remove from heat and stir in 1 cup of the crumbled queso fresco.
- Season with salt and freshly ground black pepper to taste.
- Let cool for 2–3 minutes so you can handle it when stuffing.
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Ready when: All ingredients are combined; filling is warm but cool enough to touch
Tip: Taste and adjust seasoning now—you won't be able to easily adjust it once everything is in the slow cooker.
4
Stuff the poblano halves
- Arrange the poblano pepper halves on a work surface with the cut side facing up.
- Divide the chorizo and potato filling evenly among the 8 pepper halves, mounding it gently in the center of each.
- Don't overstuff—about 3–4 tablespoons of filling per half works well.
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Ready when: All pepper halves are filled evenly
Tip: If a pepper half breaks or cracks during filling, you can still use it; it will hold together in the slow cooker.
5
Arrange in slow cooker
- Pour the chicken broth into the bottom of a 6-quart slow cooker.
- Carefully arrange the stuffed poblano halves in a single layer, cut side up, nestling them so they sit relatively flat.
- If they don't all fit in one layer, you can overlap them slightly or lean them against each other—they'll adjust as they cook.
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Ready when: Poblanos are arranged in the slow cooker with broth underneath
Tip: Don't stir or move the peppers unnecessarily once they're in the slow cooker—they're delicate and could break apart.
6
Cook on low
- Cover the slow cooker and cook on LOW for 3 hours.
- The poblano peppers should be very tender when pierced with a fork, and the filling should be hot throughout.
- The broth will simmer gently around the peppers.
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Ready when: Poblano peppers are very tender when pierced with a fork; filling is steaming and hot throughout
Tip: Resist the urge to lift the lid and check on them frequently—each time you open the slow cooker, you add 15–20 minutes to the cooking time.
7
Add remaining cheese
- Carefully open the slow cooker and sprinkle the remaining ½ cup of crumbled queso fresco evenly over the tops of the stuffed poblanos.
- Cover and let sit for 5 minutes to allow the cheese to warm and slightly soften from the residual heat.
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Ready when: Cheese is warmed and slightly softened
Tip: Add the cheese at the very end so it doesn't become rubbery from the long cooking time.
8
Plate and serve
- Using a wide spoon or spatula, carefully transfer the stuffed poblano halves to serving plates, arranging 2 halves per plate.
- Drizzle a small amount of the cooking broth around each serving.
- Garnish with fresh cilantro if desired and serve with lime wedges, sour cream, and extra queso fresco on the side.
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Ready when: Poblanos are plated and ready to serve
Tip: Serve immediately while the poblanos are still warm and the cheese is soft.

Good to know

Tips

Poblano peppers vary in heat level—mild to moderately spicy. If you prefer a milder dish, remove more of the inner white membrane, which holds most of the heat.
For a creamier filling, you can stir 2–3 tablespoons of Mexican crema or sour cream into the chorizo and potato mixture before stuffing.
If your slow cooker runs hot, check the peppers after 2.5 hours. They should be fork-tender but not falling apart.
Leftovers make an excellent burrito filling—shred any remaining poblano pepper and mix with the filling, then warm and wrap in a tortilla.

Make ahead

You can prepare the filling up to 1 day ahead: brown the chorizo, cook the potatoes and aromatics, and mix with cheese. Store in an airtight container in the refrigerator. You can also prep the poblano halves (seeded and cleaned) up to 8 hours ahead; store them in a sealed bag in the refrigerator. On the day of serving, stuff the peppers and proceed with the slow cooker cooking. This saves about 15 minutes of active time on the day you want to serve.

Storage & reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in a 325°F (163°C) oven for 15–20 minutes until warmed through, or in a microwave on 50% power for 3–4 minutes per serving. Freezer: Cool completely, then place stuffed peppers in a freezer-safe container with a little of the cooking broth for up to 2 months. Thaw overnight in the refrigerator and reheat as above.

Substitutions

fresh chorizo, Mexican style → ground pork (1 lb / 450 g) seasoned with 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ¼ teaspoon cayenne pepper, salt, and pepper. If you can't find fresh Mexican chorizo, seasoned ground pork provides a similar flavor and texture.
queso fresco → crumbled feta cheese or cotija cheese. Both are salty, crumbly cheeses that mimic queso fresco's texture and tanginess.
russet potatoes, medium → Yukon Gold potatoes. Yukon Golds are slightly waxy and hold their shape a bit better; use the same quantity.
low-sodium chicken broth → vegetable broth or water. Vegetable broth keeps the dish lighter; water works but will be less flavorful—consider adding ½ teaspoon of salt to compensate.