Grilled Chorizo Stuffed Poblano Peppers Recipes

CHORIZO STUFFED POBLANO PEPPERS

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.

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.

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.

POBLANO STUFFED WITH CHORIZO, SHRIMP AND RICE

Steps:

• In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.
• Preheat oven to 400 degrees F.
• Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.
• When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.

GRILLED STUFFED POBLANOS

Steps:

• On a preheated grill roast your poblanos for about 10 minutes or until the skins begin to blister and char. Place into a bowl and cover with plastic wrap for about 5 minutes. In a medium skillet add the butter and saute the onion and red bell pepper until soft for about 5 minutes. Once cooked place into a medium bowl. In the same cleaned skillet toast the pepita seeds for about 3 minutes. Place into bowl with onions, peppers, diced tomato, cooked rice, salt, pepper and cilantro. Mix well. Carefully remove skins from poblanos. With a paring knife or your fingernail (the poblano with be tender), make a slit in the poblano from bottom to top. Pull and discard the seeds and inner membranes, being careful not to tear the rest of the poblano. With a spoon stuff poblanos with rice mixture. Top with cheese. Cover a section of the grill with foil and place the poblanos back on the grill for about 5 to 10 minutes until cheese melts. Top with a dollop of sour cream.
• Boil 2 cups salted water. Add rice, cover and lower heat. Cook for about 15 minutes. Fluff with fork when done.

CHORIZO STUFFED BELL PEPPERS

Steps:

• Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, about 15 minutes. Remove from heat, and mix in Monterey Jack, Cheddar, and Mozzarella cheeses.
• Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.
• In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. Pour generously over peppers. Cover with foil.
• Bake in preheated oven about 30 minutes.

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.