Chorizo and Rice-Stuffed Poblano Peppers

Chorizo sausage, rice, green chiles, and tons of vegetables are stuffed into poblano peppers and baked into one big dishful of deliciousness.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 50 mins
• Calories: 661 Calories

Ingredients

• 1 teaspoon dried basil
• 2 tablespoons minced garlic
• 1 teaspoon Worcestershire sauce
• 1 tablespoon chopped fresh parsley
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 small carrot, grated
• 1 teaspoon dried cilantro
• 1 small onion, diced
• olive oil cooking spray
• 1 cup cooked long-grain rice
• 1 pound chorizo sausage
• 1 teaspoon adobo seasoning
• 4 poblano peppers, halved and seeded
• 0.5 cup water
• 0.125 cup shredded mozzarella cheese
• 1 small stalk celery, grated
• 0.125 cup shredded Cheddar cheese
• 0.125 cup shredded pepper Jack cheese

Recipe Instructions

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.

Step 2

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

Step 3

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.

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.

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.

Step 6

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