Spicy Chorizo Stuffed Poblano Peppers With Cheese

⏱ 30 mins 🍽 4 peppers, 2-4 serving(s) 🏷 Pork

These whole Poblano peppers are blanched before being filled with a savoury mixture of ground chorizo sausage, cooked rice, onion, and bell pepper. The stuffed peppers are then covered with enchilada sauce and grated cheese before a quick bake. The result is a smoky, spicy, and cheesy dish that is perfect when served with refried beans and sour cream. This recipe makes four peppers, suitable for two to four people.

Spicy Chorizo Stuffed Poblano Peppers With Cheese

Ingredients

  • 4 poblano peppers, medium to large
  • 2 tablespoons olive oil
  • 1 lb chorizo sausage, ground
  • 1 pint brown rice or 1 pint white rice, cooked
  • 1 small onion, chopped
  • 1/4 cup red bell pepper, chopped
  • 1 tablespoon tomato paste
  • 1/3 cup water
  • 1/2 lime
  • 1 cup cheese, grated (a blend of your choice, cheddar, Mont. Jack, etc... I just buy the "Mexican" blend at the store)
  • 1/2 cup enchilada sauce, plus more for serving (make your own or buy a can of mild green chile enchilada sauce)

Method

  1. If your chorizo is not already ground, remove it from its casings before you begin cooking.
  2. Heat one tablespoon of olive oil in a large pan. Add the ground chorizo, breaking it up as it cooks. Stir it occasionally while you prepare the other components.
  3. Bring a large pot of salted water to a boil.
  4. As the water heats, prepare the poblanos by slicing off the tops. Remove and discard the seeds inside, but keep the pepper tops.
  5. Place the whole peppers into the boiling water. Prepare a bowl of ice water. After 8 minutes, transfer the peppers to the ice bath.
  6. Heat another tablespoon of olive oil in a separate pan.
  7. Take the saved pepper tops, trim away the stems and any tough parts, then finely chop the remaining flesh.
  8. Add the chopped pepper and onion to the pan. Cook for a few minutes before adding the red bell pepper. Continue to cook for a few more minutes.
  9. Stir in the cooked rice. Mix in the tomato paste and water.
  10. Add the fully cooked chorizo to the pan and combine everything well.
  11. Season the filling with salt, pepper, or seasoning salt as desired. Finish by squeezing in the juice from half a lime.
  12. Take the peppers from the ice water and shake off any extra moisture. Stuff each pepper with the filling and arrange them in a 13 x 9 inch baking dish.
  13. Drizzle the enchilada sauce over the stuffed peppers, letting some run into the dish.
  14. Cover the tops of the peppers evenly with the grated cheese.
  15. Bake in an oven preheated to 400 degrees for about 10 minutes, or until the cheese has melted.
  16. Serve the peppers with additional enchilada sauce, refried beans, and sour cream on the side.

Nutrition (per serving)

Sodium3966700 mg

Recipe details

CategoryPork
AuthorDans La Lune