Stuffed Poblano Peppers Recipe

Name: Stuffed Poblano Peppers Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Ingredients: 4 poblano peppers (halved and seeded); 2 tablespoons olive oil; 2 garlic cloves (minced); 1 cup diced sweet onion; 1 - 9 ounce package chorizo; 1 teaspoon cumin; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 cup cooked white or brown rice; 1 - 10 ounce can rotel (drain some of the juice); 1/2 cup canned black beans (drained); 1/2 cup corn (drained); 3/4 cup shredded colby jack or Mexican blend cheese; Lime wedges for serving; Sour cream (for serving); Cilantro for garnish

This Stuffed Poblano Peppers Recipe is the perfect way to use poblano peppers. The poblanos are a great pepper to use because of the mild spicy flavor and how large they are makes them ideal for stuffing. The mixture uses chorizo but feel free to use your favorite protein, beans, diced tomatoes, spices and is topped with cheese.

Prep10 min
Cook30 min
Total40 min
Makes8 servings
Calories206

Ingredients

8 servings

4 poblano peppers (halved and seeded)
2 tablespoons olive oil
2 garlic cloves (minced)
1 cup diced sweet onion
1 - 9 ounce package chorizo
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup cooked white or brown rice
1 - 10 ounce can rotel (drain some of the juice)
1/2 cup canned black beans (drained)
1/2 cup corn (drained)
3/4 cup shredded colby jack or Mexican blend cheese
Lime wedges for serving
Sour cream (for serving)
Cilantro for garnish

Method

1
Heat the oven to 350°.
2
Cut one side of the chili off and scoop out the seeds. Do this for all of the poblano peppers.
3
Bake the peppers in the oven for 10 minutes to help soften them. Remove from oven and set aside.
4
Meanwhile heat a large skillet over medium hight heat. Add the olive oil and the garlic and onion. Saute for 2 minutes.
5
Cook the chorizo for 4 to 5 minutes. Season with the cumin, chili powder, garlic and onion powder. Stir in the rice, rotel, beans, and corn.
6
Fill the poblano peppers evenly with the mixture and place in a baking pan or on a non-stick baking sheet. Top with the shredded cheese. Bake for 10- 15 minutes or until cooked through. Sprinkle with cilantro and serve with a lime wedge and some sour cream.

Notes

Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes, or microwave in 30-second bursts until warmed through. Freeze: Not recommended. The peppers lose their shape and break down during freezing and thawing. This dish is best served hot straight from the oven. Peppers: Choose large, firm poblanos with fresh-looking stems and no wrinkled spots. Larger peppers hold more filling and are easier to stuff without tearing. Spice level: Leave a few seeds in the peppers for extra heat, or scrape them out completely for a milder result. Make ahead: Cook the filling up to 2 days in advance and store it separately in the fridge. Stuff and bake the peppers when ready to serve.