Spicy Chorizo Stuffed Poblano Peppers with Cheese
Elevate your dinner game with these irresistible Spicy Chorizo Stuffed Poblano Peppers with Cheese, a bold and flavorful dish that's perfect for spice lovers and comfort food enthusiasts alike. This recipe features smoky poblano peppers filled to the brim with a zesty chorizo and seasoned white rice mixture, enhanced with aromatic garlic, onion, and tomato paste for a savory kick. The stuffing is generously mixed with melted cheddar and Monterey Jack cheeses, creating a creamy, indulgent interior, while the peppers are baked to perfection until the cheese is bubbly and golden. Ready in just under an hour, this easy-to-make dish combines vibrant spices like cumin and paprika with fresh cilantro for a final burst of freshness. Serve these stuffed peppers as a centerpiece for a festive dinner or a crowd-pleasing appetizer, and let the bold flavors take center stage. Keywords: spicy chorizo stuffed poblano peppers, cheesy stuffed peppers, chorizo recipes, Mexican-inspired stuffed peppers, easy dinner ideas.
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Recipe Information
Ingredients
- 6 whole Poblano peppers
- 1 pound Chorizo
- 1.5 cups Cooked white rice
- 1 medium Onion, finely diced
- 2 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Carefully cut a slit lengthwise in each poblano pepper and remove the seeds and membranes. Set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Add the chorizo to the skillet and break it up with a wooden spoon. Cook for 6-8 minutes, until browned and fully cooked.
Stir in the tomato paste, cumin, paprika, salt, and black pepper. Cook for 2 more minutes to combine the flavors.
Add the cooked rice to the skillet and mix well with the chorizo mixture. Remove the skillet from the heat.
Stir in half of the shredded cheeses (cheddar and Monterey Jack) and the chopped cilantro into the mixture.
Stuff each poblano pepper generously with the chorizo-rice mixture. Place the stuffed peppers in a baking dish.
Sprinkle the remaining cheese evenly over the tops of the stuffed peppers.
Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes before serving.
Garnish with extra chopped cilantro if desired, and enjoy!
Nutrition Facts
Calories |
3098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.5 g | 275% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 8983 mg | 391% | |
| Total Carbohydrate | 149.6 g | 54% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 35.0 g | ||
| Protein | 161.4 g | 323% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 1962 mg | 151% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 4508 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
