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!
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.
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.
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.
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.
Bake in the 425 degree oven for 30 minutes or until the peppers have began to blister and soften.
Garnish with cilantro and serve warm.
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.
Easy Chorizo Stuffed Poblano Peppers https://www.thesimplesupper.com/chorizo-stuffed-poblano-peppers