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Cheesy Chorizo-Stuffed Poblano Peppers

Delicious and customizable stuffed poblano peppers filled with a savory mixture of chorizo, cheese, and spices, perfect for a quick weeknight dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 lb chorizo sausage Crumble and cook until brown.
  • 1 cup cooked rice Can use brown or white rice.
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika For a smoky flavor.
  • Salt to taste Salt
  • Pepper to taste Pepper
  • 1 cup shredded cheese Cheddar, Monterey Jack, or favorite melting cheese.
For the peppers
  • 4 large poblano peppers Tops sliced off and seeds removed.
  • Fresh cilantro for garnish Fresh cilantro Optional garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice tops off the poblano peppers and remove the seeds.
Cooking
  1. In a skillet over medium heat, crumble and cook the chorizo until brown and crumbly, about 5-7 minutes.
  2. Add diced onion and garlic, stirring for another 2-3 minutes until softened.
  3. In a large mixing bowl, combine the cooked chorizo mixture with the cooked rice, cumin, smoked paprika, and half of the shredded cheese. Stir until blended.
  4. Spoon the filling into each poblano pepper.
  5. Sprinkle remaining cheese on top of filled peppers.
  6. Cover with foil and bake for 25 minutes. Remove foil for the last 10 minutes.
Serving
  1. Garnish with fresh cilantro if desired and serve hot.

Notes

Customize by adding spices, using different cheeses, or incorporating extra vegetables. Leftovers can be stored in the fridge for up to three days.