Chorizo and Rice-Stuffed Poblano Peppers

Chorizo and Rice-Stuffed Poblano Peppers

Spicy chorizo and rice stuffed into poblano peppers and roasted to perfection.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. 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.
  2. 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.
  3. Step 3

    Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
  4. 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.
  5. 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.
  6. Step 6

    Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.