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Chorizo Stuffed Poblano Peppers

Delicious and easy! Poblanos and chorizo seemed like a logical choice for kicking stuffed peppers up a notch. We were amazed by how well these turned out. Give them a try! Recipe could easily be doubled or tripled as needed.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 4 people

Equipment

  • 1 skillet For browning chorizo
  • 1 Casserole Dish For baking peppers
  • 1 Aluminum Foil For covering the dish during baking
  • 1 Cutting Board For prepping peppers and onion
  • 1 Chef's knife For dicing and halving

Ingredients
  

Main

  • 1 teaspoon olive oil
  • 12 ounces 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 oven to 350 degrees F (175 degrees C).
  • Heat oil in a skillet over medium-high heat. Add chorizo; cook and stir until completely browned and broken into small pieces, 7 to 10 minutes. Off heat; stir in rice, onion, 1/4 cup taco sauce, Cheddar, and cumin until evenly mixed.
  • Fill pepper halves with chorizo mixture; place in a small casserole dish or pie plate. Drizzle remaining 2 tablespoons taco sauce over peppers. Pour water into bottom of dish; cover loosely with aluminum foil.
  • Bake in the preheated oven until peppers tender, about 1 hour.

Notes

To elevate this dish, ensure the chorizo is thoroughly browned and caramelized for maximum flavor depth; a slight crust on the bottom adds complexity. For a smoky touch, consider charring the poblano skins under a broiler, then peeling, before stuffing – this also mellows their heat. Be mindful of the chorizo's salt content and adjust added seasonings accordingly. To enhance presentation and offer a textural contrast, a sprinkle of fresh cilantro and a dollop of Mexican crema or sour cream upon serving would be excellent. Avoid overfilling the peppers, as this can lead to uneven cooking. The water in the dish creates steam, ensuring the peppers soften nicely without drying out.