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Photo: Randy Mayor; Styling: Lindsey Lower  

Tri-Pepper Chorizo Stuffing

Mexican pork chorizo in Tri-Pepper Chorizo Stuffing takes your stuffing on a tasty trip south of the border.

Cooking Light NOVEMBER 2013

  • Yield: Serves 12


  • 1 1/2 cups unsalted chicken stock
  • 2 eggs
  • 12 ounces toasted sourdough bread cubes
  • 2 teaspoons canola oil
  • 1 cup diced poblano
  • 1 cup diced red bell pepper
  • 1/2 cup diced onion
  • 3 ounces Mexican pork chorizo
  • 1 minced jalapeño
  • Cooking spray


1. Combine chicken stock and eggs. Add toasted sourdough bread cubes.

2. Heat a skillet over medium-high heat. Add canola oil; swirl. Add diced poblano, diced red bell pepper, diced onion, pork chorizo, and minced jalapeño; sauté 5 minutes. Stir into bread mixture.

3. Bake stuffing at 350° for 45 minutes in an 11 x 7-inch ­baking dish coated with cooking spray.

Nutritional Information

Amount per serving
  • Calories: 148
  • Fat: 4.7g
  • Saturated fat: 1.7g
  • Sodium: 291mg

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Tri-Pepper Chorizo Stuffing Recipe