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Chorizo and Rice-Stuffed Poblano Peppers
Chorizo and Rice-Stuffed Poblano Peppers
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Chorizo, rice, veggies, and green chiles stuffed in roasted poblano peppers for a mouthwatering meal.
Ingredients:
  • 1 pound chorizo sausage
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 small onion, diced
  • 1 small carrot, grated
  • 1 small stalk celery, grated
  • 2 tablespoons minced garlic
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon adobo seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon dried cilantro
  • 1 cup cooked long-grain rice
  • 1 tablespoon chopped fresh parsley
  • olive oil cooking spray
  • 4 poblano peppers, halved and seeded
  • 0.5 cup water
  • 0.125 cup shredded Cheddar cheese
  • 0.125 cup shredded mozzarella cheese
  • 0.125 cup shredded pepper Jack cheese
Instructions:
  • In a large skillet over medium-high heat, brown the chorizo until crumbly, about 5 to 7 minutes. Discard the grease once cooked.
  • Combine tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro with the chorizo in the skillet. Simmer for 5 minutes. Stir in the rice and continue simmering for an additional 5 minutes. Take the skillet off the heat, sprinkle with fresh parsley, and allow it to rest.
  • Before you embark on your culinary journey, warm up your oven to 350 degrees F (175 degrees C) and coat a baking dish with a light mist of cooking spray.
  • Fill each poblano pepper half with the delicious chorizo mixture and place them in the baking dish. Pour water into the bottom of the dish and cover loosely with aluminum foil.
  • After baking in the preheated oven for about 1 hour, peppers should be tender yet firm. Remove the foil and generously top with a blend of Cheddar, mozzarella, and pepper Jack cheeses.
  • Preheat the broiler. Broil the peppers until the cheese is golden brown and bubbling, about 3 to 4 minutes.

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