Chorizo Stuffed Poblano Peppers

Chorizo Stuffed Poblano Peppers

12
jiver 0

"Delicious and easy! Poblanos 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."

Ingredients

1 h 30 m servings 477 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 36.5 g
  • 56%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1238 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
  3. Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
  4. Bake in preheated oven until peppers are tender, about 1 hour.
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Reviews

12
  1. 17 Ratings

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Fabulous! Doubled everything except the chorizo. Cooked onion with the chorizo. Used 3/4 cup of salsa in the mixture instead of taco sauce, and used one cup of cheese instead of the 1/2 cup when...

This recipe is really, really good. I made it exactly as written, then also a modified version for the kids, using ground beef instead of chorizo and sweet peppers instead of the poblano. A big ...

My husband and I absolutely loved this! I can't wait to make a batch for my daughter's family! Thanks so much!