Chorizo and Rice-Stuffed Poblano Peppers
Spicy chorizo and rice stuffed into poblano peppers and roasted to perfection.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1pound chorizo sausage
- 1(10 ounce) can diced tomatoes with green chile peppers
- 1small onion, diced
- 1small carrot, grated
- 1small stalk celery, grated
- 2tablespoons minced garlic
- 1teaspoon Worcestershire sauce
- 1teaspoon adobo seasoning
- 1teaspoon dried basil
- 1teaspoon dried cilantro
- 1cup cooked long-grain rice
- 1tablespoon chopped fresh parsley
- olive oil cooking spray
- 4poblano peppers, halved and seeded
- ½cup water
- ⅛cup shredded Cheddar cheese
- ⅛cup shredded mozzarella cheese
- ⅛cup shredded pepper Jack cheese
Instructions
Step 1
Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.Step 2
Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.Step 3
Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.Step 4
Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.Step 5
Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.Step 6
Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.