Chorizo Stuffed Poblano Peppers

When you think of stuffed peppers, you usually are thinking of bell peppers. This recipe fills poblano peppers with chorizo, rice, and taco sauce for a spicier version of a classic dish.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 477 Calories

Ingredients

• 1 teaspoon ground cumin
• 1 teaspoon olive oil
• 2 tablespoons taco sauce, or to taste
• 2 poblano peppers, halved lengthwise and seeded
• 0.25 cup water
• 0.25 cup shredded Cheddar cheese
• 0.25 cup taco sauce
• 0.25 cup diced onion
• 0.5 cup cooked rice
• 0.75 pound bulk chorizo sausage

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

Bake in preheated oven until peppers are tender, about 1 hour.