Chorizo and Rice-Stuffed Poblano Peppers

Chorizo and Rice-Stuffed Poblano Peppers

Chorizo sausage, rice, green chiles, and tons of vegetables are stuffed into poblano peppers and baked into one big dishful of deliciousness.

Preparation Time
30 mins
Cooking Time
1 hr 20 mins
Total Time
1 hr 50 mins
Calories
661 Calories

Recipe Instructions

Step 1
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.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.

Ingredients

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

Categories

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