Chorizo Stuffed Poblano Peppers Recipes

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CHORIZO AND RICE-STUFFED POBLANO PEPPERS



Chorizo and Rice-Stuffed Poblano Peppers image

Spicy chorizo and rice stuffed into poblano peppers and roasted to perfection.

Provided by Donald C

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h50m

Yield 4

Number Of Ingredients 18

1 pound chorizo sausage
1 (10 ounce) can diced tomatoes with green chile peppers
1 small onion, diced
1 small carrot, grated
1 small stalk celery, grated
2 tablespoons minced garlic
1 teaspoon Worcestershire sauce
1 teaspoon adobo seasoning
1 teaspoon dried basil
1 teaspoon dried cilantro
1 cup cooked long-grain rice
1 tablespoon chopped fresh parsley
olive oil cooking spray
4 poblano peppers, halved and seeded
½ cup water
⅛ cup shredded Cheddar cheese
⅛ cup shredded mozzarella cheese
⅛ cup shredded pepper Jack cheese

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
  • Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.
  • Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.
  • Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.

Nutrition Facts : Calories 660.5 calories, Carbohydrate 25 g, Cholesterol 110.3 mg, Fat 47.3 g, Fiber 4.8 g, Protein 33.5 g, SaturatedFat 18.3 g, Sodium 1791.7 mg, Sugar 3.3 g

CHORIZO STUFFED POBLANO PEPPERS



Chorizo Stuffed Poblano Peppers image

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.

Provided by jiver

Categories     Appetizers and Snacks     Tapas

Time 1h30m

Yield 4

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • Bake in preheated oven until peppers are tender, about 1 hour.

Nutrition Facts : Calories 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, Sodium 1237.6 mg, Sugar 1.3 g

CHORIZO STUFFED POBLANO PEPPERS (CAN SUB SWEET PEPPERS)



Chorizo Stuffed Poblano Peppers (Can Sub Sweet Peppers) image

I love the smokey flavor of poblanos, but sweet peppers may be substituted. Adjust the amount of sweet peppers used if very large. Poblanos are smaller. Don't leave off a dollop of sour cream for it mellows the taste. A dish to be ready in 30 minutes for your own fiesta. From Home Made Simple.

Provided by gailanng

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

6 -8 large poblano peppers (or sweet peppers)
16 ounces chorizo sausage, removed from casing
1 medium onion, finely chopped
5 garlic cloves, minced
1 cup corn kernel (fresh or frozen)
2 tablespoons tomato paste
1/2 tablespoon oregano
2 tablespoons chopped cilantro
1/2 teaspoon cumin
1 cup Cotija cheese, crumbled (can sub feta or parmesan)
1/2 cup shredded monterey jack cheese or 1/2 cup cheddar cheese
salt and pepper, to taste
sour cream

Steps:

  • Preheat oven to 425 degrees.
  • Heat a large non-stick skillet over medium-high heat. Saute chorizo for 6-8 minutes, gently breaking it up with a wooden spoon.
  • Stir in onions, garlic and corn. Cook for 2-3 more minutes, then add tomato paste, oregano, cilantro and cumin. Stir until well combined.
  • Mix in Cotija cheese, then remove from heat. Taste and season with salt and pepper as needed.
  • Slice poblano peppers lengthwise, keeping the stem intact and remove seeds. Spoon chorizo mixture into peppers and sprinkle with shredded cheese.
  • Arrange stuffed peppers in a baking dish. Add to the bottom of the pan, 2 tablespoons water. Grease a sheet of foil with oil on the underside. Place foil over baking dish, sealing tightly. Bake in a preheated oven for 20 minutes. Carefully remove foil (beware steam build-up) and continue to bake 15-20 minutes. Serve with dollops of sour cream.

CHORIZO-STUFFED POBLANO PEPPERS



Chorizo-Stuffed Poblano Peppers image

A highly-seasoned chorizo with onions, fresh garlic, black beans, and corn is perfect for stuffing poblanos. The spice from the chorizo pairs well with the natural sweetness from the corn. You can top it with cheese if you like. Try serving at your next gathering, your family and friends will love it.

Provided by CookingWithShelia

Categories     Poblano Pepper Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 pound chorizo sausage
1 medium onion, chopped
1 cup canned black beans
1 cup frozen corn
6 leaves fresh basil, chopped
nonstick cooking spray
4 medium poblano peppers, halved lengthwise and seeded
¼ cup shredded Cheddar cheese, or to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir chorizo and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Add beans and corn; mix well. Turn heat to medium-low and add basil. Cover and simmer for 10 minutes.
  • Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray.
  • Fill poblano peppers evenly with the chorizo mixture. Top with Cheddar cheese.
  • Bake in the preheated oven until cheese melts, about 10 minutes.

Nutrition Facts : Calories 561.9 calories, Carbohydrate 25.3 g, Cholesterol 88.9 mg, Fat 38.3 g, Fiber 7.2 g, Protein 30 g, SaturatedFat 15 g, Sodium 1413 mg, Sugar 3.5 g

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