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Chorizo Stuffed Poblano Peppers

Rated as 4.76 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 55
  1. 68 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 3 out of 5 Stars
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    Rated as 2 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...

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 (...

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

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...

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.