Chorizo Stuffed Poblano Peppers recipe

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Ingredients

1 teaspoon olive oil
¾ pound bulk chorizo sausage
½ cup cooked rice
¼ cup diced onion
¼ cup taco sauce
¼ cup shredded Cheddar cheese
1 teaspoon ground cumin
2 poblano peppers, halved lengthwise and seeded
2 tablespoons taco sauce, or to taste
¼ cup water

Nutrition Info

476.9 calories
carbohydrate: 12.2 g
cholesterol: 82.3 mg
fat: 36.5 g
fiber: 1.7 g
protein: 23.7 g
saturatedFat: 13.9 g
servingSize: -
sodium: 1237.6 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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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