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Chorizo Stuffed Poblano Peppers

Rated as 4.77 out of 5 Stars
0

"Delicious and easy! Poblanos seemed like a logical choice for kicking stuffed peppers up a notch. We were amazed by how well these turned out. Give them a try! Recipe could easily be doubled or tripled as needed."
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Ingredients

1 h 30 m servings 477
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  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.
  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.
  4. Bake in preheated oven until peppers are tender, about 1 hour.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 477 calories; 36.5 12.2 23.7 82 1238 Full nutrition

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Reviews

Read all reviews 57
  1. 70 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Fabulous! Doubled everything except the chorizo. Cooked onion with the chorizo. Used 3/4 cup of salsa in the mixture instead of taco sauce, and used one cup of cheese instead of the 1/2 cup when...

Most helpful critical review

These were ok to me. I couldn't find Poblano peppers at our grocery store, so I used multi-colored sweet peppers. I had 3 of them, so I doubled all of the ingredients to make sure I had enough...

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Fabulous! Doubled everything except the chorizo. Cooked onion with the chorizo. Used 3/4 cup of salsa in the mixture instead of taco sauce, and used one cup of cheese instead of the 1/2 cup when...

This recipe is really, really good. I made it exactly as written, then also a modified version for the kids, using ground beef instead of chorizo and sweet peppers instead of the poblano. A big ...

Loved this recipe, I found the ingredients sufficient to fill 4 poblanos. I used more taco sauce for the top and sprinkled cheddar on the peppers during the baking process and took the foil off...

Disappointed I didn't come up with this! I sauteed one jalapeno and added to the mix, for 8 peppers and a couple of the parts I cut off to make the boats. I also added fresh garlic once the pe...

This is great the way it is or as a base recipe. It is easily manipulated to any variation of the ingredients you can imagine. I used regular sausage, Spanish rice, chili beans in chili sauce (...

Great and easy recipe. I would just be cautious of the amount of water you put at the bottom of the casserole dish. Add too much, and your peppers will swim in it.

Notes: you can also add just a light drizzle of Mexican crema to add a nice touch.

My husband and I absolutely loved this! I can't wait to make a batch for my daughter's family! Thanks so much!

I made this tonight and they turned out great! Wouldn't change a thing about the recipe. Easy, simple and delicious : )