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Chorizo Stuffed Pasilla Peppers

This recipe proves that simple and affordable doesn’t have to mean boring. Mouthwatering sautéed pepper halves are loaded with savory chorizo, onions, black beans, and jack cheese.

10 minutes
10 minutes


  • 2 tsp. olive oil*
  • 2 pasilla peppers
  • 1/2 white onion, diced
  • 2 links Aidell's Chicken Chorizo
  • 1 can black beans, Cuban or seasoned
  • 2 slices jack or pepper jack cheese
  • * Common pantry item


  1. Cut pasilla peppers in half lengthwise and remove seeds.
  2. Cut sausage in half lengthwise and cut into 1/2 inch slices.
  3. Heat 1 tsp. olive oil and 2 Tbsp. water in medium sauté pan. Place peppers in pan, cut side down and cover the pan. Cook for 4-6 minutes until peppers begin to soften.
  4. While peppers are cooking, heat remaining 1 tsp. oil in a medium sauté pan over medium-high heat. Add onions and chorizo to pan. Cook for 3-4 minutes until onions soften and chorizo begins to brown.
  5. Add black beans and cook for 2 minutes until heated through.
  6. Remove lid from peppers, turn peppers over, fill with chorizo mixture, and top with cheese. Cover with lid and heat for about 1 minute to melt cheese.
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