For a milder flavor, remove the seeds and membranes from the poblano peppers thoroughly. To add extra richness, stir in a dollop of sour cream or Mexican crema into the chorizo-rice mixture before stuffing the peppers. If you don't have all three types of cheese, feel free to use your favorite blend of shredded cheeses. The stuffed peppers can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold. Serve these stuffed peppers as a main course with a side of black beans, Spanish rice, or a fresh salad.
Chorizo and Rice-Stuffed Poblano Peppers
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PREP TIME30 mins
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COOK TIME1 hrs 20 mins
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TOTAL TIME1 hrs 50 mins
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SERVING4 People
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VIEWS10
Earthy poblano peppers cradle a vibrant filling of spicy chorizo, aromatic rice, and a medley of garden vegetables, all crowned with a molten trio of cheeses. A fiesta of flavors in every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol110 mg
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Fiber5 g
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Protein34 g
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Saturated Fat18 g
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Sodium1792 mg
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Sugar3 g
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Fat47 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
7 mins
Prepare the Chorizo Filling: In a large skillet over medium-high heat, crumble and cook the chorizo until browned and cooked through (5-7 minutes). Drain off any excess grease.
02
Step
5 mins
Build the Flavor Base: Add the diced tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo seasoning, basil, and cilantro to the skillet with the chorizo. Simmer, stirring occasionally, until the vegetables soften and the flavors meld (about 5 minutes).
03
Step
5 mins
Incorporate Rice and Parsley: Stir in the cooked rice and continue to simmer for another 5 minutes to allow the rice to absorb the flavorful sauce. Remove from heat and stir in the fresh parsley.
04
Step
1 mins
Preheat and Prep: Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a baking dish with olive oil cooking spray.
05
Step
1 mins
Stuff the Peppers: Generously stuff each poblano pepper half with the chorizo-rice mixture. Arrange the stuffed peppers in the prepared baking dish. Pour water or chicken broth into the bottom of the dish to create steam and prevent the peppers from drying out.
06
Step
1 hrs
Bake to Perfection: Cover the baking dish loosely with aluminum foil and bake in the preheated oven until the peppers are tender but still hold their shape (approximately 1 hour).
07
Step
1 mins
Cheese It Up: Remove the foil and sprinkle the peppers evenly with the Cheddar, mozzarella, and pepper Jack cheeses.
08
Step
4 mins
Broil for a Golden Finish: Turn on the broiler and broil the peppers until the cheese is melted, bubbly, and lightly browned (3-4 minutes). Watch carefully to prevent burning.
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Emory Gutmann
Jun 30, 2025I made these for a dinner party, and everyone loved them! They were a big hit.
Isac Mitchell
Jun 29, 2025I added some black beans and corn to the filling, and it turned out great! Thanks for the recipe!
Jackeline Kovacek
Jun 29, 2025The peppers were a bit spicier than I expected, so I used less pepper Jack cheese next time.
Lenna Smith
Jun 28, 2025My kids loved this recipe! They even ate the poblano peppers, which is a win in my book.
Forest Wolf
Jun 27, 2025Easy to follow and delicious! Will definitely make this again.
Jazmyne Treutel
Jun 25, 2025These were amazing! The chorizo and rice combination was perfect, and the cheese topping added a nice touch.
Narciso Vandervortcorkery
Jun 25, 2025I used pre-cooked rice to save time, and it worked out just fine.
Trinity Lockman
Jun 25, 2025The filling was a little dry, so I added a splash of chicken broth. It worked perfectly!