What could be more perfect for a summer BBQ than some Chorizo Stuffed Poblano Peppers? These peppers are stuffed with chorizo and then bake in the oven until they are soft and delicious. This recipe is easy to follow, requires few ingredients, and can be made in just a few hours. So why wait? Serve these peppers at your next barbecue and make everyone happy!
What is a Poblano Pepper?
Poblanos are mellow chili peppers. Although not as hot as a jalapeño, it is hotter than a green pepper. They are ideal for stuffing with treats since they have a heat level that is roughly half that of the mildest jalapeño pepper. The poblano is ready for plucking when it is approximately 4 inches long and 2 inches broad and has a rich dark green hue comparable to green bell pepper.
It is ideal to roast these flavor-packed beauties before filling them. Some people roast theirs until the skins are black and blistered, then put them in a plastic bag until they are cool enough to handle, peel off the skins, and remove the seeds. I prefer to lightly roast mine and stuff them while the skins are still on.
What is Chorizo?
The chorizo comes in two varieties. Although they are completely different and cannot be substituted in recipes, both sausages are wonderful. Spanish and Mexican chorizo are both available. When making these Stuffed Poblano Peppers, use Mexican chorizo.
Mexican chorizo is a heavily spiced, uncooked ground pork sausage. I have never discovered it cooked, at least. Pepper, vinegar, cumin, and ground red chilies are frequently used as seasonings.
Spanish chorizo is often wrapped in a casing and smoked or cured. Typically, salt and smoked paprika are used as seasonings.
- 10 ounces Mexican style chorizo
- 1/2 Red bell pepper diced
- 1 Small onion diced
- 2 tablespoons Minced jalapeno
- 2 tablespoons Garlic minced
- 1 cup White rice uncooked
- 1 cup Low sodium chicken broth
- 1 cup Canned diced tomatoes with juice
- 1/2 cup Water
- 4 large Poblanos
- 1/2 cup Shredded cheddar cheese
- 1/2 cup Shredded Monterey Jack cheese
- Cook chorizo in a medium saucepan for 5 minutes. After adding, sauté the peppers and onions for a further 5 minutes. Cook the jalapeño and garlic for a further 1 minute. Blend in after adding the rice. Bring the liquids to a boil after adding them all. Put a cover on and lower the heat. The rice should be finished after 20 minutes of cooking.
- Set the oven's temperature to 400. Bake the poblanos for 20 minutes on a cookie sheet. Take out of the oven, then let cool. Remove the seeds by slicing the top along its length.
- Once the rice has cooked, fluff it with a fork. Place poblanos on a baking pan after stuffing. Cook filled poblanos for 15 minutes at a reduced oven temperature of 350 degrees. Put cheese on top. Place under broiler for 1-2 minutes just to brown the tops a little.
Add an additional 1/4 to 1/2 cup of water if the rice mixture becomes too dry.
How to reheat the peppers
After cooking them, you may keep any leftover filled poblanos for up to 5 days in an airtight container. We haven’t tried freezing, so we can’t say for sure if it’s a good approach. Since they are so wonderful, they don’t really last that long. You may reheat them in the oven for an additional 10-15 minutes at around 300°F, or you can warm them up in the microwave for about 1-2 minutes on high.
FAQs about Chorizo Stuffed Poblano Peppers
Do you have to peel poblanos before stuffing?
Poblanos should be roasted before adding them to salsa since the skins will become papery from the high-heat roasting procedure. There is no need to peel them because we are roasting them slowly in this recipe. Enjoy it while the skin is still there!
Do you have to boil peppers before stuffing them?
To gently soften the peppers, some recipes call for blanching; others do not. In a nearby store, green peppers were being sold packed with uncooked ground beef that didn’t appear to have been boiled or blanched.
Should you cover stuffed peppers when baking?
Be sure to cover with foil during the initial 30-35 minutes to ensure they do not dry out. Uncover and top with cheese and bake for the remaining 10 minutes or so until brown and bubbly.
Can you eat poblano peppers raw?
Consider poblanos as a “family-friendly” pepper that gives any meal a little spice. They’re a terrific method to introduce many people to common Mexican dishes because they’re not nearly as fiery as many other chili peppers. The peppers can be eaten raw, but cooking them brings forth their best flavor.
These Chorizo Stuffed Poblano Peppers are a delicious and unique way to enjoy a dish that is sure to please. Whether you’re looking for something new to add to your repertoire or just want to impress your guests, these peppers are a great option. So if you’re in the mood for something spicy and fun, give these a try! Liliana Kitchen hopes you enjoy this recipe!