Chorizo Stuffed Poblano Peppers Recipe - Allrecipes.com
Chorizo Stuffed Poblano Peppers Recipe
  • READY IN hrs

Chorizo Stuffed Poblano Peppers

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 30 mins

Directions

  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 More Reviews

Mar 29, 2014

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 doubled. Added a few dashes of hot sauce. Topped with taco sauce and a sprinkle of cheese.Used 2 pabplano, 2 Anaheim and 2 poquio peppers. Very good!!

 
Sep 26, 2013

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 hit for dinner!

 

17 Ratings

Jan 13, 2015

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

 
Apr 03, 2015

I prepped this the morning of and left the baking instructions for the guys to have for lunch. I used hot Italian turkey sausage and added minced garlic the last minute of browning the meat. I returned home to "OUTSTANDING" written on the bottom of the recipe. They were very pleased and wanted it again the next day.

 
Jan 06, 2015

I made this tonight and they turned out great! Wouldn't change a thing about the recipe. Easy, simple and delicious : )

 
Mar 30, 2014

Great and easy recipe. I would just be cautious of the amount of water you put at the bottom of the casserole dish. Add too much, and your peppers will swim in it.

 
Mar 28, 2014

it is in the oven....Will tell...sure I will love it...also sharing with 2 neighbors...now it is in my stomach...excellant !!!!!!! will make often

 
May 21, 2015

These were fantastic!!!! I used Haggens fresh store mad chorizo which was very well seasoned and very low in fat. Since I was serving Mexican rice as a side dish, I used half a can of pinto beans (rinsed and drained) to substitute for the rice. DH wants this dish on the favorites rotation. Thanks for a wonderful recipe!!!!

 

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Nutrition

  • Calories
  • 477 kcal
  • 24%
  • Carbohydrates
  • 12.2 g
  • 4%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 36.5 g
  • 56%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 23.7 g
  • 47%
  • Sodium
  • 1238 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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