Peppers Stuffed With Chorizo and Rice

"DH hates anything green! BUT he caught me watching Food Network (instead of doing housework! lol) and said "WOW- that looks AMAZING! This was the recipe, but of course I have tweeked it a little! They used whole poblanos which would be great. Please feel free to choose whichever you would like poblanos or bell peppers."
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Ready In:




  • In a medium saucepan, heat oil and chorizo, cook for 3 minutes.
  • Add bell pepper, jalapeno, onions and garlic. Cook until they begin to soften then add rice and cook until all the grains of the rice are coated with oil and the rice begins to take on a little color.
  • Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low.
  • Preheat oven to 400 degrees F.
  • Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds. Do not remove skin as it will help to hold the pepper together.
  • When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture.
  • Place all the chiles on baking sheet and place into oven for 10 minutes.
  • Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.
  • Serve.

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  1. Very good stuffing for the poblanos.
  2. DH and I made this outstanding stuffed pepper recipe for dinner a few nights ago. We really enjoyed it. I never thought to stuff peppers with chorizo before, and I certainly never considered stuffing them with shrimp, but everything came together really nicely in this dish. DH said that he might switch the chorizo and shrimp proportions in favor of more chorizo and less shrimp, but that was just his personal taste (I enjoyed it as posted). We made no modifications to this recipe and would certainly have this again. Thanks!


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