Stuffed Poblano Peppers
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.
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.
- 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.