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Chorizo Stuffed Poblano Peppers

Rated as 4.74 out of 5 Stars

"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 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Cook

  • Ready In

  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 g fat; 12.2 g carbohydrates; 23.7 g protein; 82 mg cholesterol; 1238 mg sodium. Full nutrition

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Reviews

Read all reviews 45
  1. 58 Ratings

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    Rated as 5 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 ...

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 : )

Very good recipe but we added a can of dice tomatoes with green chilies and not as much taco sauce. We also only cooked it for 45 minutes so the poblanos were more firm.

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 (...

This was very tasty, especially with our peppers from the garden! I used 9 ounces of Chorizo and about six peppers cut in half to bake in an 8x8 inch glass pan. They were perfectly done in an ...

I prepped this the morning of and left the baking instructions for the guys to have for lunch. I used hot Italian turkey sausage and added minced garlic the last minute of browning the meat. I...