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.

jiver

Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

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

Nutrition Facts

477 calories; protein 23.7g 47% DV; carbohydrates 12.2g 4% DV; fat 36.5g 56% DV; cholesterol 82.3mg 27% DV; sodium 1237.6mg 50% DV. Full Nutrition

Reviews (75)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/30/2014
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 doubled. Added a few dashes of hot sauce. Topped with taco sauce and a sprinkle of cheese.Used 2 pabplano, 2 Anaheim and 2 poquio peppers. Very good!! Read More
(27)

Most helpful critical review

Rating: 3 stars
08/27/2019
The Chorizo sausage I used had too much fat for me. Other than that, I liked the recipe but I probably won't use it again. Read More
92 Ratings
  • 5 star values: 77
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/29/2014
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 doubled. Added a few dashes of hot sauce. Topped with taco sauce and a sprinkle of cheese.Used 2 pabplano, 2 Anaheim and 2 poquio peppers. Very good!! Read More
(27)
Rating: 5 stars
09/26/2013
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 hit for dinner! Read More
(14)
Rating: 5 stars
11/30/2017
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 for the last 15 minutes. Sour cream on top at the end is really good as well. Read More
(5)
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Rating: 5 stars
05/04/2016
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 ( I didn't have any taco sauce on hand), cilantro, onions, and red and yellow bell peppers. It was wonderful and no leftovers!! Thanks for the recipe we will be making this again! Read More
(4)
Rating: 5 stars
12/17/2017
I used my home grown Poblanos which were smaller than found in stores. So I made this recipe into a casserole. I lined the bottom of the casserole with the uncooked, halved peppers, then topped with the chorizo mixture, but at least doubled the rice, salsa and cheese. I topped the casserole with more cheese and garnished with fresh cilantro after baking. Spicy and delicious! Read More
(4)
Rating: 5 stars
06/29/2016
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 peppers were soft. I used pace also and did not add any to the top when baking. My family likes spicy food and this was a hit. On the favorites list now! Read More
(4)
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Rating: 4 stars
03/30/2014
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. Read More
(3)
Rating: 5 stars
09/13/2017
Notes: you can also add just a light drizzle of Mexican crema to add a nice touch. Read More
(2)
Rating: 5 stars
01/13/2015
My husband and I absolutely loved this! I can't wait to make a batch for my daughter's family! Thanks so much! Read More
(2)
Rating: 3 stars
08/27/2019
The Chorizo sausage I used had too much fat for me. Other than that, I liked the recipe but I probably won't use it again. Read More