Flavorful and a little bit spicy you will treat your taste buds with these easy chorizo stuffed poblano peppers. Using Mexican chorizo and quickly cooking it in a skillet this recipe only recipes a few minutes of hands on time. Great for busy weeknights or preparing lunch for the week!
I am still relatively new to the world of cooking with chorizo, but wowzer it packs a flavor punch. This spicy sausage is the perfect way to make a delicious dinner without having to do much work. Toss a can of tomatoes in the mix and stuff it in some poblano peppers and you have an incredible dinner in no time.
This is a recipe I would save for just the grown-ups as the spices and seasonings may not go over well with kids. Unless they like spicier foods then by all means load up their plate! While there is a touch of heat, I wouldn’t categorize this meal as “spicy”. And even though I love eating jalapenos I’m actually kind of a whimp when it comes to spicy foods. Like I burn my mouth eating flaming hot cheetos kind of whimpy so unless you have an aversion to any spices you should be fine to eat these chorizo stuffed poblano peppers.
What is chorizo?
If you haven’t cooked with chorizo before then you are in for a treat! Chorizo is basically a highly seasoned sausage, usually made of pork but it can be beef. When you are at the grocery store keep in mind that you are looking for Mexican chorizo. This means that it will come in a raw sausage/ground meat form and will need to be cooked before you use it. Spanish chorizo is usually a cured or semi-cured sausage that does not need to be cooked. They will not work interchangeably in this recipe. You must use Mexican chorizo!
Can I eat the skin on the poblano peppers?
I see this come up frequently when I’m researching other poblano pepper recipes. Some people like to roast and remove the skin from poblanos before eating them. The idea is that the skin may be tough or more difficult to digest. In my personal experience, I have never needed to do this. I usually just find it unnecessary extra work. So you can totally skip doing it with this recipe.
If you do have a problem with the texture I would recommend gently peeling the skin after the peppers have roasted. After the cooking time it should come off easily. The only issue is that you will need to let the peppers cool enough to handle so you will need to reheat them to eat them warm.
Easy Chorizo Stuffed Poblano Peppers
Flavorful and a little bit spicy you will treat your taste buds with these easy chorizo stuffed poblano peppers. Using Mexican chorizo and quickly cooking it in a skillet this recipe only recipes a few minutes of hands on time. Great for busy weeknights or preparing lunch for the week!
Ingredients
- 4 Large Poblano Peppers Halved, de-seeded
- 1 lb Mexican Chorizo
- 1 Can Rotel Drained
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- Fresh Cilantro Garnish
Instructions
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Preheat the oven to 425 degrees. While the oven is heating add the chorizo in a skillet and cook until all of the meat is browned. If the meat looks a little too greasy for your taste, pour off some of the liquid into a bowl to cool and then dispose of.
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Once the chorizo has browned all over add in the can of Rotel that has been drained. Add the salt and pepper. Using a spatula or a wooden spoon mix together until evenly heated.
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While the chorizo is browning split all of the poblanos in half lengthwise. Carefully remove the seeds and immediately wash your hands afterwards with soap and water or wear latex gloves if you have them.
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Cover a sheet pan with foil or parchment paper for easier clean up. Lay out all of the peppers with the hollow side up. Using a spoon fill each pepper with the chorizo, rotel mixture until full.
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Bake in the 425 degree oven for 30 minutes or until the peppers have began to blister and soften.
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Garnish with cilantro and serve warm.
Recipe Notes
Make sure you are using uncooked Mexican Chorizo for this recipe. Spanish style chorizo will not work the same.
Rotel and be replaced with diced tomatoes to reduce the heat level of the dish if desired.
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