Sweet & Spicy Chorizo Stuffed Poblano Boats

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Upgrade your dinner rotation with these Sweet & Spicy Chorizo Stuffed Poblano Boats. Earthy, roasted poblano peppers are loaded with a mix of savory ground pork and chorizo, glazed directly in the pan with Bravado Spice Pineapple & Habanero Hot Sauce for a massive, tropical flavor punch.

Created By Levi Hardeman

Cooking Time

50 minutes

Cuisine

Mexican

Servings

3-4

Sweet & Spicy Chorizo Stuffed Poblano Boats

Ingredients

15 ITEMS

4 to 6 Large poblano peppers (cut in half lengthwise, seeds and ribs removed)

1 Tbsp

1/2 tsp

1 lb

1/4 c

SELECT PACK SIZE ↓

1 c

1/2 c

1.5 c

Garnish w/

Instructions

Prep the Boats: Preheat your oven to 400°F. Rub the inside and outside of the poblano halves with olive oil and salt. Place them cut-side up on a parchment-lined baking sheet. Pre-roast for 15 minutes until the peppers are soft and the edges just start to blister.
Sear the Meat: While the peppers roast, heat a large skillet over medium-high. Brown the ground pork and chorizo together, breaking the meat up into small crumbles. Once fully cooked, drain about half of the excess fat from the pan.
The Flavor Base: Add the diced onion, minced garlic, and diced jalapeño to the skillet. Sauté for 3–4 minutes until the onions are translucent and fragrant.
Glaze the Pork: Pour the Pineapple & Habanero Hot Sauce directly into the hot meat mixture. Stir constantly for 2 minutes so the sauce reduces slightly and creates a sticky, spicy glaze on the pork and chorizo.
Fold in the Rest: Drop the heat to low. Fold in the cooked rice, black beans, and fresh diced pineapple. Stir until everything is evenly mixed and warmed through.
Stuff and Bake: Pull the soft poblanos from the oven. Load each boat heavily with the hot meat filling. Blanket them evenly with the shredded cheese. Bake for another 15–20 minutes until the cheese is heavily bubbling and golden brown on top.
The Finish: Hit the boats with plenty of fresh cilantro and thinly sliced radishes. Serve hot with a fresh lime wedge.

Recipe Notes

Taking the classic stuffed pepper and swapping in earthy, smoky poblanos is an instant upgrade, but the filling in these Sweet & Spicy Chorizo Stuffed Poblano Boats is the real draw. By cooking Bravado Spice Pineapple & Habanero Hot Sauce directly into a sizzling blend of ground pork and Mexican chorizo, the sauce reduces into a rich, sticky glaze. The sharp habanero heat and bright, tropical pineapple bind to the meat, cutting straight through the heavy fats of the pork.

Poblanos act as the perfect savory vessel for this filling, absorbing the intense spices while holding up nicely under a heavy layer of melted Monterey Jack cheese. Mixed with black beans, cooked white rice, fresh jalapeño, and diced pineapple, the texture and flavor contrast mimic a high-end street taco in a single, cohesive pan. It is an incredibly satisfying, flavor-dense meal that looks impressive but is dead simple to pull off on a weeknight.