Chorizo Brown Rice Stuffed Poblano Peppers are spicy, comforting and a great make-ahead meal for a festive late-fall family dinner or for casual entertaining.
The inspiration behind this recipe:
So, I think I’ve mentioned six or seven times (but who’s counting) that we’ve had an abundance of Poblano peppers this year. It’s been downright insane what we’ve harvested from four plants!
We’ve roasted, peeled and seeded huge amounts of Poblanos. We have big plans to use them but for now, they wait quietly in our freezer.
Clearly, I’ve been on a Southwestern/Mexican kick lately but sometimes that’s just how things roll in my kitchen. When the weather turns really cold, I crave hearty, spicy food. So, I took the biggest and the best from our last Poblano harvest before the killing frost and made these Chorizo Brown Rice Stuffed Poblano Peppers.
So. Glad. I. Did! These were a delicious change from all the Thanksgiving leftovers awaiting us!
How to Make Chorizo Brown Rice Stuffed Poblano Peppers:
- Start with some beautiful, large, fresh Poblano peppers.
- Place them under the broiler set to HIGH. Let them blister and brown on one side, then flip them over and blister and brown on the other side. Don’t go too crazy; you want some texture left in the peppers.
- Place a baking sheet over the peppers so they steam after being broiled. The steaming process is going to make removing the skins oh-so-easy!
- Then brown some fresh chorizo sausage and onion. Drain, but reserve those delicious drippings!
- Cook the spices in the drippings then add the sauce ingredients.
- Combine the sausage with cooked brown rice, some sauce, some cheese and fill those peppers!
- Place them on a layer of the sauce…
- Top with more sauce…
- Then cover slightly and bake the Chorizo Brown Rice Stuffed Poblano Peppers until bubbling. The cheese creates a beautiful blanket over the stuffed peppers!
- Remove the cover and let the cheese brown slightly and oh my….
- Serve these Chorizo Brown Rice Stuffed Poblano Peppers with some sour cream, lime wedges and cilantro sprigs for garnish for the perfect warming late-fall family dinner or easy make-ahead casual dinner for guests!
Love stuffed peppers? Be sure to try my other stuffed pepper recipes!
- Southwestern Chicken, Rice and Black Bean Stuffed Peppers
- Quinoa, Corn and Black Bean Stuffed Poblano Peppers
- Southwestern Beef and Barley Stuffed Peppers
- Chicken, Brown Rice and Cheese Stuffed Poblanos
Chorizo and Brown Rice Stuffed Poblano Peppers
- 9 large Poblano peppers - or 14 small to medium
- 2 tablespoons canola oil
- 1 medium onion - finely chopped
- 1 pound fresh chorizo sausage - casings removed if in casings
- 7 cloves garlic - minced, divided
- 1 ½ tablespoons chili powder - hot or mild
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried Mexican oregano
- 1 can (28-ounce) tomato sauce - plus ½ cup water to rinse out the can
- 1 tablespoon brown sugar - or as needed (packed)
- 1 cup cooked brown rice
- 2 cups shredded Mexican blend cheese - divided
- 1 large egg
- oil or cooking spray for pan
- Preheat broiler to high. Place peppers on a large rimmed baking sheet and place under the broiler (approximately 6 inches from the element). Roast the peppers until blackened and blistered, turning once after approximately 7-8 minutes. Roast another 4-5 minutes. (If not totally charred, don't worry as you want some texture left.)
- Immediately cover with another rimmed baking sheet, aluminum foil or place in a covered container and let cool.
- Peel as much of the skin away as you can. Carefully cut each pepper on one side from tip to stem and remove the seeds. Set aside until needed.
- Preheat oven to 375 degrees.
- Heat oil in a large skillet or saute pan over medium-high heat. Add the onion, reduce heat to medium and cook the onion until beginning to soften, approximately 5 to 6 minutes.
- Add the chorizo, breaking it up into small pieces and brown it until no longer raw. Add half the garlic and cook another 1-2 minutes. Transfer chorizo mixture to a paper towel-lined plate to drain. Reserve fat in the pan and reduce heat to medium-low.
- Combine remaining garlic, chili powder, cumin, coriander and oregano in the pan. Stir over medium-low heat for approximately 30 seconds or until garlic is fragrant.
- Add tomato sauce, water you rinsed the can out with and brown sugar. Bring to a simmer and cook 3-4 minutes just to combine the flavors. Taste the sauce and add additional brown sugar if too acidic. Remove from heat.
- Chop one of the Poblanos if they're large or two if they're smaller (whichever one/ones is/are the least pretty).
- Combine the chopped Poblano, chorizo mixture, rice, ½ cup of the sauce, half of the cheese and the egg in a large bowl. Mix well.
- Prepare a 13 x 9-inch baking dish by brushing it with oil or spraying with cooking spray.
- Spread ¾ cup of the sauce in the prepared baking dish.
- Fill each pepper with equal amounts of the filling and place in the baking dish.
- Pour the remaining sauce over the peppers and top with remaining cheese. Cover loosely with aluminum foil.
- Bake for 35-40 minutes. Remove foil and continue baking another 10-12 minutes or until heated through and cheese is melted and beginning to brown.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.