Chorizo Stuffed Poblano Peppers

Chorizo Stuffed Poblano Peppers

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"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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1 h 30 m servings 477 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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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!

This was very tasty, especially with our peppers from the garden! I used 9 ounces of Chorizo and about six peppers cut in half to bake in an 8x8 inch glass pan. They were perfectly done in an ...

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...

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

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.

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

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 be...

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