Spicy Chorizo Stuffed Poblano Peppers With Cheese

"Fresh whole Poblano peppers blanched and stuffed with a spicy chorizo sausage, rice, and vegetable filling, covered in enchilada sauce and cheese and baked. Serve with refried beans and sour cream on the side... and you've got an explosion of flavor! I created this recipe after my husband planted jalapenos and harvested Poblanos... the seed company had labeled them wrong! A fortunate mistake in my opinion as these peppers are so delicious and this recipe really highlights their unique smoky flavor!"
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Ready In:
4 peppers


  • 4 poblano peppers, medium to large
  • 2 tablespoons olive oil
  • 1 lb chorizo sausage, ground
  • 1 pint brown rice or 1 pint white rice, cooked
  • 1 small onion, chopped
  • 14 cup red bell pepper, chopped
  • 1 tablespoon tomato paste
  • 13 cup water
  • 12 lime
  • 1 cup cheese, grated (a blend of your choice, cheddar, Mont. Jack, etc... I just buy the "Mexican" blend at the store)
  • 12 cup enchilada sauce, plus more for serving (make your own or buy a can of mild green chile enchilada sauce)


  • *If you can't find a package of ground Chorizo sausage, buy them whole and remove the casings before cooking.
  • In a large pan on medium heat, add a tablespoon of olive oil. Put the ground Chorizo in the pan, and break it all up so it can cook evenly. Stir occasionally and continue cooking as you work on the ingredients.
  • Meanwhile, start a large pot of salted water to boil.
  • While you are waiting for the water to boil, start preparing your Poblano peppers. Slice the tops off of the pepper, and scoop out the inner seeds. Discard the seeds, but save the tops of the peppers.
  • Add the Poblano peppers to the boiling water, and set up an ice bath ready on the side. After about 8 minutes, plunge them in the ice water.
  • Start another pan on medium heat with a tablespoon of olive oil.
  • Take the reserved tops of the Poblano peppers and trim off the stem and inedible parts. Mince the remaining pepper.
  • Add the pepper and chopped onion to the pan. Saute a few minutes, then add the chopped red bell pepper. Saute for a few minutes longer.
  • Next, add the rice, and mix all together. Stir in the tomato paste and water.
  • Add the cooked Chorizo sausage and stir well.
  • Season with salt and pepper or seasoning salt to your liking. Finish with a squeeze of half of lime.
  • Remove the peppers from the ice bath and shake off excess water. Have a 13 x 9 pan ready, and begin stuffing each pepper with the mixture. Lay the stuffed peppers in the pan.
  • Pour the enchilada sauce over all the peppers, allowing excess to drip into the pan.
  • Sprinkle cheese evenly over the tops of the peppers.
  • Bake in a 400 degree oven for about 10 minutes, or until cheese is melted.
  • Serve with extra enchilada sauce, refried beans, and sour cream.
  • Enjoy!

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  1. Diane C 2
    Wonderful flavor and easy to prepare. Instead of sauteing the chopped peppers and onions in a separate skillet I just cooked them along with the sausage then drained the fat. I believe the recipe meant to state the rice should be cooked before adding it to the filling and I would recommend taking this step. Will certainly make this again. The family loved it.


<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> I'm half French and half Italian, so that means I love food, I love wine, and I love food with wine! I'm passionate about my cultures and it reflects in my cooking style. I love dishes with complexity, richness, and unique character. I prefer cooking the old fashioned way, with less technology and more elbow grease, but with a new baby I have to sometimes bite the bullet and go with some shortcuts. But for the record, I NEVER use Cool Whip, Crisco, or margarine because I love "whole" foods that are in their unadulterated state... like butter, fresh whipped cream, etc. The real stuff ALWAYS tastes better. Not to mention those substitutes are pretty close to being plastic. As for my personal life, I have a 2 and a half year old girl named Sienna and an 8 month old girl named Mia. My husband and I love to enjoy a home cooked meal together and open a great bottle of red wine. My parents both are wonderful cooks. My father is a seasoning genius, and my mother makes everything taste delicious. They both instilled in me the love of food and the love of the art of food, and that every meal should be a celebrated occasion. The cake used as my "icon" picture... a beautiful mocha genoise, was made by my mother, and is probably at the top of my list for amazing desserts. I would probably eat that for breakfast, lunch, and dinner if it were available to me. Mmmmmm. I have traveled all over Europe and the United States, and also visited Morocco. Marrakesh is magical, France is inspiring, and I wish I could go back! I have truly become a Zaar addict and love searching out the highest rated recipes to share with family and friends. Doing this has saved me a ton of money at the grocery store because I can plan out my meals for the week and make one trip instead of shopping everyday. I love crockpot meals not just for the simplicity, but slow cooking in my opinion brings out remarkable flavor and tenderness and allows ingredients to meld just so. My rating system for recipes are as follows: 5 stars means it was FABULOUS and unique and I'll definitely be making it to impress my guests. 4 stars means it was great and I will be sure to make it again. 3 stars means it was good and served the purpose I needed but I may or may not make it again. 2 stars means I really didn't care for it and probably won't be making it again. It may not just be the taste, but other factors such as preparation involved and it's worth compared to the end result. 1 star means I really did not like this dish and will not make it again. Thanks for your interest and hope you enjoy my recipes! ******************** I first saw this on Karen from Colorado's page... I love it!... I didn't have potatoes, so I substituted rice. I didn't have paprika, so I used another spice. I didn't have tomato sauce, I used tomato paste; A whole can, not a half can - I don't believe in waste. A friend gave me the recipe; she said you couldn't beat it. There must be something wrong with her, I couldn't even eat it!
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