Stuffed Poblano Peppers with Cheesy Rice and Chorizo

5 from 1 vote

Fire-roasted poblano peppers stuffed with cheesy rice and chorizo, baked in salsa verde, and topped with melted cheese.

Prep Time30

Cook Time40

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 412kcal

Author: Callie

Grill, broil, or char the poblano peppers until the skins are blistered on the outside.
Transfer to a bowl and cover with a towel or plate to steam for 10 minutes. Set aside to cool while you prepare the filling.

Cook your choice of rice according to the package instructions. Set aside 2 cups for the filling. This step can be done in advance.
Dice the onions, bell pepper, and tomatoes.
(Optional: reserve a few bright tomato pieces to scatter on top of the stuffed peppers for color.)
In a large skillet or pot, brown the chorizo over medium to medium-high heat. Drain most of the grease, leaving about 2 tablespoons in the pan.
Add the diced onion and bell pepper. Sauté until just translucent, about 3–5 minutes.
Stir in taco seasoning, oregano, garlic, salt, and pepper to coat the mixture. Let the seasonings bloom for about 30 seconds.
Add the diced tomatoes and stir well, scraping up any browned bits from the bottom of the pan.
Mix in the cooked rice and first cup of shredded cheese. Stir to combine.
Taste and adjust seasoning if needed.

Preheat oven to 375°F.
Once the pepper have cooled, gently peel off the charred poblano skins to your liking.
Slice a “T” shape on one side of each pepper and remove seeds and interior stem, leaving the outer stem intact if possible.
Spoon about ¼ cup salsa verde into the bottom of a baking dish.
Based on the size of the peppers, divide the filling among the peppers, and stuff them gently.
Arrange the stuffed peppers in the dish. Spoon remaining salsa verde around and lightly over each pepper.
Optional: Scatter a few reserved tomato pieces on top of the stuffed peppers for color.
Top with the remaining cup of shredded cheese.

Cover the dish with foil and bake at 375°F for 20 minutes.
Uncover and bake for an additional 10–15 minutes, until bubbling and the cheese is lightly browned.
Serve with your favorite toppings: shredded lettuce, sour cream, green onion, cilantro, sliced avocado, extra salsa verde.

Use pre-cooked rice to save time.
Swap chorizo for beans or mushrooms for a vegetarian version. Consider adding a dash of smoked paprika or a spoonful of adobo sauce for extra depth if you're going the vegetarian route.
Great as a make-ahead meal, just assemble and refrigerate before baking.
Add smoked paprika or a spoonful of adobo sauce for depth if skipping the chorizo.