Chorizo Stuffed Poblano Peppers Recipes

MEXICAN STUFFED PEPPERS (CHORIZO-STUFFED POBLANOS)

Steps:

• Preheat oven to 450 degrees F.
• Spray a rimmed baking sheet lightly with nonstick spray and place the poblanos on. Roast them in the oven for 15 - 20 minutes, or until the skin of the pepper becomes bubbly.
• Heat a large non-stick skillet over medium-high heat. Saute the chorizo for about 5 minutes, gently breaking it up with a wooden spoon. Stir in the onions and garlic. Cook for 2-3 more minutes. Then add the tomato paste, oregano, and cumin. Transfer to a large bowl.
• Add rice, tomatoes, sour cream, cilantro, and cotija cheese to the bowl with the meat mixture and mix until combined. Season with salt and pepper to taste.
• You may or may not want to remove the loose skin from the peppers. It's a matter of preference. Gently spoon the mixture into the cavities of the split poblanos and top with the remaining cheese.
• Finish the peppers off on the grill by lighting the opposite side of the grill and covering until the cheese has melted, or in the oven for 5 minutes or until the cheese has melted.

CHORIZO AND BROWN RICE STUFFED POBLANO PEPPERS

Steps:

• Preheat broiler to high. Place peppers on a large rimmed baking sheet and place under the broiler (approximately 6 inches from the element). Roast the peppers until blackened and blistered, turning once after approximately 7-8 minutes. Roast another 4-5 minutes. (If not totally charred, don't worry as you want some texture left.)
• Immediately cover with another rimmed baking sheet, aluminum foil or place in a covered container and let cool.
• Peel as much of the skin away as you can. Carefully cut each pepper on one side from tip to stem and remove the seeds. Set aside until needed.
• Preheat oven to 375 degrees.
• Heat oil in a large skillet or saute pan over medium-high heat. Add the onion, reduce heat to medium and cook the onion until beginning to soften, approximately 5 to 6 minutes.
• Add the chorizo, breaking it up into small pieces and brown it until no longer raw. Add half the garlic and cook another 1-2 minutes. Transfer chorizo mixture to a paper towel-lined plate to drain. Reserve fat in the pan and reduce heat to medium-low.
• Combine remaining garlic, chili powder, cumin, coriander and oregano in the pan. Stir over medium-low heat for approximately 30 seconds or until garlic is fragrant.
• Add tomato sauce, water you rinsed the can out with and brown sugar. Bring to a simmer and cook 3-4 minutes just to combine the flavors. Taste the sauce and add additional brown sugar if too acidic. Remove from heat.
• Chop one of the Poblanos if they're large or two if they're smaller (whichever one/ones is/are the least pretty).
• Combine the chopped Poblano, chorizo mixture, rice, 1/2 cup of the sauce, half of the cheese and the egg in a large bowl. Mix well.
• Prepare a 13 x 9-inch baking dish by brushing it with oil or spraying with cooking spray.
• Spread 3/4 cup of the sauce in the prepared baking dish.
• Fill each pepper with equal amounts of the filling and place in the baking dish.
• Pour the remaining sauce over the peppers and top with remaining cheese. Cover loosely with aluminum foil.
• Bake for 35-40 minutes. Remove foil and continue baking another 10-12 minutes or until heated through and cheese is melted and beginning to brown.

CHORIZO-STUFFED POBLANO PEPPERS

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.

CHORIZO STUFFED POBLANO PEPPERS (CAN SUB SWEET PEPPERS)

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 AND RICE-STUFFED POBLANO PEPPERS

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.

SPICY CHORIZO STUFFED POBLANO PEPPERS WITH CHEESE

Steps:

• *If you can't find a package of ground Chorizo sausage, buy them whole and remove the casings before cooking.
• In a large pan on medium heat, add a tablespoon of olive oil. Put the ground Chorizo in the pan, and break it all up so it can cook evenly. Stir occasionally and continue cooking as you work on the ingredients.
• Meanwhile, start a large pot of salted water to boil.
• While you are waiting for the water to boil, start preparing your Poblano peppers. Slice the tops off of the pepper, and scoop out the inner seeds. Discard the seeds, but save the tops of the peppers.
• Add the Poblano peppers to the boiling water, and set up an ice bath ready on the side. After about 8 minutes, plunge them in the ice water.
• Start another pan on medium heat with a tablespoon of olive oil.
• Take the reserved tops of the Poblano peppers and trim off the stem and inedible parts. Mince the remaining pepper.
• Add the pepper and chopped onion to the pan. Saute a few minutes, then add the chopped red bell pepper. Saute for a few minutes longer.
• Next, add the rice, and mix all together. Stir in the tomato paste and water.
• Add the cooked Chorizo sausage and stir well.
• Season with salt and pepper or seasoning salt to your liking. Finish with a squeeze of half of lime.
• Remove the peppers from the ice bath and shake off excess water. Have a 13 x 9 pan ready, and begin stuffing each pepper with the mixture. Lay the stuffed peppers in the pan.
• Pour the enchilada sauce over all the peppers, allowing excess to drip into the pan.
• Sprinkle cheese evenly over the tops of the peppers.
• Bake in a 400 degree oven for about 10 minutes, or until cheese is melted.
• Serve with extra enchilada sauce, refried beans, and sour cream.
• Enjoy!