Chorizo Stuffed Poblanos


"This is an easy main dish or perfect party food with a Mexican flair."
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1 1/4 h servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Preheat the oven to 375 F.
  2. Cook the saffron rice according package directions.
  3. Cut the stems off each pepper, and slice them in half lengthwise.
  4. Remove all seeds and ribs.
  5. Cook chorizo sausage in a pan until cooked through and then drain on a paper towel.
  6. In a large bowl, combine cooked rice, cooked sausage, the drained tomatoes and chiles, and cilantro.
  7. Mix well.
  8. Spoon this into each of six poblano halves, heaping it above the edges a bit.
  9. Bake at 375 for about 35-40 minutes, until filling is hot and poblanos are dark green, wrinkly, and slightly charred at the very edges.
  10. Take them out of the oven and top with the shredded cheese.
  11. Return to oven and cook until cheese is melted, about 5 more minutes.
  12. Put a tablespoon of sour cream on top of each just before serving, and garnish with extra cilantro if desired.


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