Chorizo and Rice-Stuffed Poblano Peppers

Chorizo and Rice-Stuffed Poblano Peppers Spicy chorizo and rice stuffed into poblano peppers and roasted to perfection.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 1 hr 20 mins

    TOTAL : 1 hr 50 mins

    SERVING : 4

    YIELD : 4 servings

  • Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

  • Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.

  • Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.

  • Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.

  • Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.

Per Serving: 661 calories; protein 33.5g; carbohydrates 25g; fat 47.3g; cholesterol 110.3mg; sodium 1791.7mg.