These Vegetarian Chorizo Stuffed Hatch Chili Peppers with Avocado Crema are filled to the brim with a soy chorizo, corn and couscous filling! With plenty of cheddar and Cotija cheese, these baked chilis are always a crowd pleaser!JUMP TO RECIPE
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This recipe takes 2 of my favorite ingredients- hatch chilis and soy chorizo, and combines them into one delicious, nutritious and filling vegetarian dinner.
Whether you're a full time vegetarian or vegan, or just want to try and incorporate some meatless meals into your diet- if you haven't tried soy chorizo yet, you're missing out! I love to use it for tacos, quesadillas, soups, and more. And with it's rich flavor and crumbly texture- it is certainly the co-star of this dish. Hatch chilis take top billing.
This dish is full of bold and spicy flavors, which are perfectly complimented by the creamy and cooling avocado crema you can whip up in 2 minutes with your food processor.
Preparing the chilis and filling
To make the stuffed hatch chili peppers, you will need:
- 5 large hatch chilis.
- A bit of olive oil.
- Some red onion and garlic.
- Smoked paprika, cayenne, and garlic powder.
- Soy chorizo. My favorite is from Trader Joe's.
- Fresh (cut off the cobb) or frozen corn.
- 1 cup prepared or leftover couscous.
- 1 ½ cups shredded sharp cheddar
- ⅓ cup Cotija cheese crumbles
To make these stuffed chili peppers, you'll start by roasting the chilis whole under your oven's broiler until they are nice and charred.
While the charred peppers cool, you can whip up your quick and easy filling in a large non-stick skillet or cast iron skillet. With a few aromatics, some couscous, soy chorizo and corn, the filling comes together very easily.
Stuffing and baking the chilis
Once the filling is ready to go, you'll gently peel the charred skin from the chilis and remove the seeds. If the seeds are not coming out easily, try running the peppers under gently running water to flush them out.
One all the chili peppers are peeled and seeded, lay them cut side up in a greased baking pan and stuff them to the gills. It's ok if your peppers are a little open or torn, the filling will help keep them together and retain a shape.
When all your chili peppers are filled, sprinkle the cotija cheese over top and bake them for 30 minutes.
I like to serve my stuffed chili peppers with some easy avocado crema and pickled red onion, and a sprinkle of fresh cilantro!
Fun fact- the leftovers make a great nacho topping!
Want to give this recipe a try?
If you make my Vegetarian Chorizo Stuffed Hatch Chili Peppers, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Looking for more delicious recipes? Why not try my Corn, Squash and Goat Cheese Pizza, Pimento Cheese, Tomato and Cheddar Galette with Everything Bagel Crust, Vegan Dumpling Soup with Carrot Noodles and Enoki Mushrooms, or Red Pepper Cream Sauce!
Vegetarian Chorizo Stuffed Hatch Chili Peppers
- Food Processor
- 5 large fresh hatch chilis
- 1 tablespoon olive oil
- ½ medium red onion, diced
- ½ tablespoon minced garlic
- 1 teaspoon smoked paprika
- 12 oz soy chorizo, casing removed and discarded*
- 1 cup fresh or frozen corn
- 1 cup prepared couscous
- salt and pepper, to taste
- 1 ½ cups shredded sharp cheddar cheese
- ½ teaspoon garlic powder
- a dash of cayenne pepper
- ⅓ cup Cotija cheese crumbles
- 1 medium ripe avocado
- the juice of 1 lime
- ¼ cup sour cream
- salt and pepper, to taste
- Prepare the stuffed chilis: 1. Set oven’s broiler to high and roast the chilis under the broiler for 15-20 minutes, checking and turning as they char to get all sides well charred. Time will vary depending on your oven. 2. Once chilis are charred, allow them to cool, and then remove charred skin carefully with your fingers. While the chilis cool, cook the filling: 1. Add olive oil to a large deep non stick pan or cast iron skillet, and heat over medium-low heat. 2. Add the onions, season with salt and pepper and cook 5-6 minutes, stirring occasionally until softened. 3. Add the garlic and smoked paprika, stir and cook until just fragrant, about 1 minute. 4. Add the soy chorizo and cook 2-3 minutes, breaking up with a wooden spoon as you go until cooked through and well crumbled. 5. Bring heat up to medium. 6. Add the corn and couscous and cook, stirring occasionally for 2-3 minutes until corn is cooked through. 7. Turn off the heat and stir in the shredded cheddar. Stuff and bake the chilis: 1. Preheat oven to 350 degrees. 2. Spray a 9x12 ceramic, glass or metal baking dish with liberally with cooking spray. 3. Carefully slice open centers of chilis and remove seeds. Run under lightly flowing water as needed to help remove all seeds. Place the chilis cut side up in the greased baking dish. (It is ok if chilis tear a bit, the stuffing will help fill them out and help keep them together as they bake). 4. Stuff each pepper evenly with the stuffing, forming the chilis around the stuffing and mounding generously on top. Sprinkle stuffed chilis evenly with a layer of the cojita cheese. 5. Place in the preheated oven, and bake for 30 minutes. Make the avocado Crema: 1. While the chilis bake, make the avocado crema. 2. Add the avocado, sour cream, lime juice and salt and pepper to a food processor. Blend until smooth, and transfer to a bowl or container until ready to use. If making pickled red onions: 1. Slice 1 medium red onion thinly and place the slices in a mason jar or airtight container. Heat ½ cup white vinegar, 1 teaspoon salt and 2 teaspoon sugar in a small saucepan until boiling. Once sugar and salt are dissolved, pour over onions, allow to cool, and refrigerate until ready to use. Should be done at least 1 hour in advance.
If you are not a fan of soy chorizo, you could use Mexican style pork chorizo. Just adjust your cooking time until the meat is well browned, and drain excess fat if necessary.
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