They are so tasty and the heat can be adjusted. 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.
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!
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.
More pepper recipes you will love!
- One Skillet Steak and Peppers
- Jalapeno Popper Grilled Cheese
- Grilled Vegetable Salad
- Crock Pot Stuffed Peppers
- Mexican Stuffed Peppers
- Roasted Red 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: baked stuffed poblano peppers, baked stuffed poblanos, poblano pepper recipes
Alex’s Mom
So good! Not spicy, just super flavorful. Served with guacamole and cheddar/hot pepper biscuits and it was a fabulous dinner. Definitely a keeper!
★★★★★
Beth Pierce
Thanks so much! So glad that you liked them!
Juliane
I have to try this!
★★★★★
Sandra
Everyone at my house really loved this! So good and delicious!
★★★★★
Allyson Zea
I love poblano peppers so much! Trying this one!
Beti | easyweeknightrecipes
My family would love these! They are SO delicious!
★★★★★
katerina @ diethood.com
Oh my, these are incredible! I bet they taste amazing! I can’t wait to try them out!
★★★★★
Erin | Dinners,Dishes and Dessert
These Stuffed Poblano Peppers sound delicious right about now!
★★★★★
Betsy
Super delicious! Not too spicy! So fun to have a stuffed pepper recipe that isn’t “traditional”!
★★★★★
Katie
This sounds like something that my family would totally love. Would make a great appetizer too!
★★★★★
Bud Vanvelzor
Can you stuff them and freeze them
Beth Pierce
Yes you can. Enjoy!!
Mindy
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.
Guidi
Made these tonight, substituted riced cauliflower for rice…I’m keto they were the bomb♥️
Beth Pierce
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.
Sally
Amazing!
★★★★★
Judy
I will have to try this. Hubby likes both ingredients
bpierce
I think he will love them.