Stuffed Poblano Peppers are a flavor-packed delight that brings together the smoky heat of poblano peppers with a savory and spicy chorizo filling. These peppers are generously stuffed with a mixture of chorizo sausage, cooked rice, diced onions, taco sauce, and shredded Cheddar cheese, creating a dish that’s bursting with bold and irresistible flavors. Whether served as a hearty appetizer, a flavorful side dish, or a satisfying main course, Stuffed Poblano Peppers are sure to impress your taste buds and leave you craving for more.

Reason to Try the Recipe

If you’re a fan of spicy and savory flavors, Stuffed Poblano Peppers are a must-try dish. The combination of tender poblano peppers and flavorful chorizo filling creates a harmonious blend of textures and tastes that’s guaranteed to satisfy even the most discerning palates. Whether you’re looking for a delicious appetizer for your next gathering or a comforting weeknight meal, these stuffed peppers are sure to be a hit.

Ingredients Summary

This recipe calls for olive oil, bulk chorizo sausage, cooked rice, diced onion, taco sauce, shredded Cheddar cheese, ground cumin, poblano peppers, and water.

Serving Suggestions

Serve Stuffed Poblano Peppers as a flavorful appetizer or side dish alongside a fresh green salad and some crusty bread. They also make a satisfying main course when served with Mexican-inspired sides such as refried beans, Spanish rice, or guacamole. Garnish with fresh cilantro, sliced jalapeños, or a dollop of sour cream for an extra burst of flavor.

Storage Info

Any leftover Stuffed Poblano Peppers can be stored in an airtight container in the refrigerator for up to three days. Simply reheat them in the microwave or oven before serving.

Techniques or Tips

When preparing the poblano peppers, be sure to remove the seeds and membranes to reduce their heat level. You can also roast the peppers under the broiler or on a grill for added flavor.
Cook the chorizo sausage until completely browned and crumbled to ensure even cooking and distribution of flavors in the filling.
For added spice, you can use hot taco sauce or add a pinch of crushed red pepper flakes to the filling mixture.

Variation

Feel free to customize this recipe to suit your taste preferences. You can substitute the chorizo sausage with ground beef, turkey, or chicken for a lighter option. You can also add additional ingredients such as black beans, corn, diced tomatoes, or chopped cilantro to the filling for extra flavor and texture.

FAQs about the Recipe

Q: Can I use other types of peppers for this recipe? A: While poblano peppers are traditional for this dish, you can certainly use other types of peppers such as bell peppers or Anaheim peppers if you prefer. Just adjust the cooking time accordingly, as different peppers may require different cooking times.

Q: Can I make this recipe vegetarian? A: Yes, you can make a vegetarian version of this recipe by substituting the chorizo sausage with cooked lentils, quinoa, or a meatless ground crumble. You can also add additional vegetables such as diced zucchini, mushrooms, or spinach to the filling for added flavor and nutrition.

Q: Can I freeze Stuffed Poblano Peppers? A: Yes, you can freeze Stuffed Poblano Peppers for future enjoyment. Simply assemble the peppers as directed, then wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe container. To reheat, thaw the peppers in the refrigerator overnight and bake them in the oven until heated through.

Stuffed Poblano Peppers

title

These stuffed poblano peppers are filled with a flavorful mixture of chorizo, rice, onions, and spices, then baked to perfection. A delicious and satisfying dish for any occasion.

Prep Time 15

Cook Time 1

Total Time 1 15

Serving Size

Equipment

Skillet
Casserole dish or pie pan

Ingredients

- 1 teaspoon olive oil
- ¾ pound bulk chorizo sausage
- ½ cup cooked rice
- ¼ cup diced onion
- ¼ cup taco sauce
- ¼ cup shredded Cheddar cheese
- 1 teaspoon ground cumin
- 2 poblano peppers halved lengthwise and seeded
- 2 tablespoons taco sauce or to taste
- ¼ cup water

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo until completely browned and broken into small pieces, about 7 to 10 minutes.
Remove skillet from heat; stir in cooked rice, diced onion, 1/4 cup taco sauce, shredded Cheddar cheese, and ground cumin until evenly mixed.
Fill poblano pepper halves with the chorizo mixture and place them in a small casserole dish or pie pan.
Drizzle 1 tablespoon of taco sauce over each pepper. Pour water into the bottom of the dish.
Cover loosely with aluminum foil and bake in the preheated oven until peppers are tender, about 1 hour.

Notes

- Adjust the level of spice by using mild or spicy chorizo sausage and taco sauce according to your preference.
- Feel free to customize the filling with additional ingredients such as black beans, corn, or diced bell peppers.
- Serve the stuffed peppers with toppings like sour cream, avocado, or fresh cilantro for extra flavor.