These Stuffed Poblano Peppers are stuffed with a highly seasoned ground pork sausage, red peppers, onion, garlic, jalapeno, rice, tomatoes and topped with Monterey Jack and cheddar cheese. They are so tasty and the heat can be adjusted.
Chorizo Stuffed Poblano Peppers
These Chorizo Stuffed Poblano Peppers Recipe is so easy to make and it creates the most wonderful smell in your kitchen. You can adjust the heat to your preference by cutting back or omitting the jalapeno!
So you ask what is a Poblano Pepper?
A poblano pepper is a mild chili pepper. It is hotter than a green pepper but not as hot as a jalapeno. Their heat level is about half the heat of the mildest jalapeño pepper making them perfect for stuffing with goodies. The poblano has a deep darn green color very similar to a green bell pepper and is ready for picking when it is about 4 inches long and two inches wide.
These flavor packed beauties are best roasted prior to stuffing. I like to lightly roast mine and stuff with the skins on but some people roast them until the skins are black and blistered, then place in a plastic bag until cool enough to handle, peel off the skins and remove the seeds. I reserve the roasted skin peeling method for my poblano soup and chiles rellenos.
What is Chorizo?
There are two types of chorizo. Both are sausage and both are delicious although very different and not interchangeable when it comes to recipes. There is Mexican chorizo and Spanish chorizo. You want Mexican chorizo for these Stuffed Poblano Peppers.
Mexican chorizo is highly seasoned ground pork sausage usually uncooked. At least I have never found it cooked. It is typically seasoned with ground chilies, cumin, pepper and vinegar.
Spanish chorizo is usually cured or smoked and wrapped in a casing. It is typically seasoned with smoked paprika and salt.
How do you make Chorizo Stuffed Poblano Peppers?
In large skillet cook chorizo for about five minutes. Add peppers and onions; cook for five additional minutes. Add jalapeno and garlic cook for one more minute. Add rice, chicken broth, diced tomatoes and water. Cover and simmer for 20 minutes or until rice is tender.
Meanwhile roast poblanos in oven for about 20 minutes. Remove and cool enough to handle. Cut slit in top and remove seeds. Spoon in chorizo/rice mixture. Top with shredded cheese and bake for 10-15 minutes or until cheese is melted.
These Chorizo Stuffed Peppers are easy, dependable and amazingly delicious. Do you like peppers? We love them! Here are some more awesome pepper recipes.
- One Skillet Steak and Peppers
- Jalapeno Popper Grilled Cheese
- Grilled Vegetable Salad
- Crock Pot Stuffed Peppers
This recipe was originally published July 11, 2014 and was republished June 26, 2018 with new pictures and new relevant information and slight modifications in recipe including reducing the amount of cheese.
PrintChorizo Stuffed Poblano Peppers
These Stuffed Poblano Peppers are stuffed with a highly seasoned ground pork sausage, red peppers, onion, garlic, jalapeno, rice, tomatoes and cheese.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Meal
- Method: Stovetop and Oven
- Cuisine: Mexican
Ingredients
- 10 ounces Mexican style chorizo
- 1/2 red bell pepper diced
- 1 small onion diced
- 2 tablespoons minced jalapeno
- 2 tablespoons garlic minced
- 1 cup white rice uncooked
- 1 cup low sodium chicken broth
- 1 cup canned diced tomatoes with juice
- 1/2 cup water
- 4 large poblanos
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Instructions
- In a medium saucepan cook chorizo for 5 minutes. Add the peppers and onions and cook for additional 5 minutes. Add jalapeno and garlic and cook for another 1 minute. Add the rice and blend in. Add all the liquids and bring to a boil. Cover and reduce heat to low. Cook for 20 minutes or until rice is done.
- Preheat oven to 400 degrees. Place poblanos on a cookie sheet and bake for 20 minutes. Remove from oven and let cool. Cut a slit through the length of the top and remove seeds.
- When rice is finished cooking fluff with a fork. Stuff poblanos and place on baking sheet. Reduce oven temp to 350 degrees and cook stuffed poblanos for 15 minutes. Top with cheese. Place under broiler for 1-2 minutes just to brown the tops a little.
Notes
If rice mixture gets too dry add another 1/4 -1/2 cup of water.
Keywords: CHEDDAR, CHORIZO, CHORIZO STUFFED POBLANO PEPPERS, DINNER, JALAPENO, MONTEREY JACK, PABLANOS, POBLANO PEPPERS, RICE, STUFFED PEPPERS, STUFFED POBLANO PEPPERS
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
I will have to try this. Hubby likes both ingredients
I think he will love them.
When I first viewed this recipe I ended up with bare feet (knocked my socks off.) I really, really want to eat this. I can not fit this into my diabetic life. I want to. I tried to. This is in no way Beth’s fault. I am the one with the deviant dietary needs. I work with an advanced recipe/nutritional analysis/menu planning/shopping/etc. program (free trial ffts.com) that lets me really work over a recipe. This is an example of what I do:
Chorizo @ 10 ounces would be 1290 calories!!! (USDA SR28) LOTS OF FAT – 108 g. Yeah sure, some of the fat will cook out BUT… 782 calories per serving (CPS) just trips my switch. 8 ounces is still 718 CPS. 6 ounces = 653 CPS. 4 ounces = 588 CPS. Still rather high but isn’t the sausage mainly for FLAVOR? OK I would go with 4 ounces of chorizo, now for the cheese. 1 cup of shredded Cheddar = 114 CPS and 1 cup of shredded Jack = 105 CPS Now I love, love, love cheese but if we cut the chorizo to 4 ounces and cut the cheeses in half we get 478 CPS. That is much better but what else? My diabetes still says no to this scrumptious looking dish. How about we add 2 more poblanos for 6 servings? 331 CPS and 38 carb grams. Still high carb. Now I know that this yummy looking post is, for me, an inspiration to work on when I have the time. For those of you not afflicted as I am, I would still rate this 5 stars.
I’m going to replace the rice with rices cauliflower. It will take on all the other flavors and make this a low carb dish. Will probably have to reduce the chicken broth or it will have too much liquid.
Made these tonight, substituted riced cauliflower for rice…I’m keto they were the bomb♥️
I am so glad that you like them. I love them too. I have not made them in a while so I need to put them on the weekly plan.