CHORIZO AND BROWN RICE STUFFED POBLANO PEPPERS
Chorizo and Brown Rice Stuffed Poblano Peppers are spicy, comforting and a great make-ahead meal for a festive late-fall family dinner or for casual entertaining.
Provided by By: Carol | From A Chef's Kitchen
Categories Pork
Time 1h30m
Number Of Ingredients 15
Steps:
- Preheat broiler to high. Place peppers on a large rimmed baking sheet and place under the broiler (approximately 6 inches from the element). Roast the peppers until blackened and blistered, turning once after approximately 7-8 minutes. Roast another 4-5 minutes. (If not totally charred, don't worry as you want some texture left.)
- Immediately cover with another rimmed baking sheet, aluminum foil or place in a covered container and let cool.
- Peel as much of the skin away as you can. Carefully cut each pepper on one side from tip to stem and remove the seeds. Set aside until needed.
- Preheat oven to 375 degrees.
- Heat oil in a large skillet or saute pan over medium-high heat. Add the onion, reduce heat to medium and cook the onion until beginning to soften, approximately 5 to 6 minutes.
- Add the chorizo, breaking it up into small pieces and brown it until no longer raw. Add half the garlic and cook another 1-2 minutes. Transfer chorizo mixture to a paper towel-lined plate to drain. Reserve fat in the pan and reduce heat to medium-low.
- Combine remaining garlic, chili powder, cumin, coriander and oregano in the pan. Stir over medium-low heat for approximately 30 seconds or until garlic is fragrant.
- Add tomato sauce, water you rinsed the can out with and brown sugar. Bring to a simmer and cook 3-4 minutes just to combine the flavors. Taste the sauce and add additional brown sugar if too acidic. Remove from heat.
- Chop one of the Poblanos if they're large or two if they're smaller (whichever one/ones is/are the least pretty).
- Combine the chopped Poblano, chorizo mixture, rice, 1/2 cup of the sauce, half of the cheese and the egg in a large bowl. Mix well.
- Prepare a 13 x 9-inch baking dish by brushing it with oil or spraying with cooking spray.
- Spread 3/4 cup of the sauce in the prepared baking dish.
- Fill each pepper with equal amounts of the filling and place in the baking dish.
- Pour the remaining sauce over the peppers and top with remaining cheese. Cover loosely with aluminum foil.
- Bake for 35-40 minutes. Remove foil and continue baking another 10-12 minutes or until heated through and cheese is melted and beginning to brown.
Nutrition Facts : ServingSize 1 large pepper or 2 medium peppers, Calories 379 kcal, Carbohydrate 23 g, Protein 19 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 76 mg, Sodium 665 mg, Fiber 5 g, Sugar 7 g, TransFat 1 g, UnsaturatedFat 6 g
CHORIZO AND RICE-STUFFED POBLANO PEPPERS
Spicy chorizo and rice stuffed into poblano peppers and roasted to perfection.
Provided by Donald C
Categories Meat and Poultry Recipes Pork Sausage
Time 1h50m
Yield 4
Number Of Ingredients 18
Steps:
- Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.
- Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.
- Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.
Nutrition Facts : Calories 660.5 calories, Carbohydrate 25 g, Cholesterol 110.3 mg, Fat 47.3 g, Fiber 4.8 g, Protein 33.5 g, SaturatedFat 18.3 g, Sodium 1791.7 mg, Sugar 3.3 g
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!
Provided by Dans La Lune
Categories Pork
Time 30m
Yield 4 peppers, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- *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!
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.
Provided by Mamas Kitchen Hope
Categories Peppers
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
POBLANO STUFFED WITH CHORIZO, SHRIMP AND RICE
Steps:
- In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.
- 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.
- 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.
CHORIZO-STUFFED POBLANO PEPPERS
A highly-seasoned chorizo with onions, fresh garlic, black beans, and corn is perfect for stuffing poblanos. The spice from the chorizo pairs well with the natural sweetness from the corn. You can top it with cheese if you like. Try serving at your next gathering, your family and friends will love it.
Provided by CookingWithShelia
Categories Poblano Pepper Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Cook and stir chorizo and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Add beans and corn; mix well. Turn heat to medium-low and add basil. Cover and simmer for 10 minutes.
- Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray.
- Fill poblano peppers evenly with the chorizo mixture. Top with Cheddar cheese.
- Bake in the preheated oven until cheese melts, about 10 minutes.
Nutrition Facts : Calories 561.9 calories, Carbohydrate 25.3 g, Cholesterol 88.9 mg, Fat 38.3 g, Fiber 7.2 g, Protein 30 g, SaturatedFat 15 g, Sodium 1413 mg, Sugar 3.5 g
CHORIZO STUFFED POBLANO PEPPERS (CAN SUB SWEET PEPPERS)
I love the smokey flavor of poblanos, but sweet peppers may be substituted. Adjust the amount of sweet peppers used if very large. Poblanos are smaller. Don't leave off a dollop of sour cream for it mellows the taste. A dish to be ready in 30 minutes for your own fiesta. From Home Made Simple.
Provided by gailanng
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Heat a large non-stick skillet over medium-high heat. Saute chorizo for 6-8 minutes, gently breaking it up with a wooden spoon.
- Stir in onions, garlic and corn. Cook for 2-3 more minutes, then add tomato paste, oregano, cilantro and cumin. Stir until well combined.
- Mix in Cotija cheese, then remove from heat. Taste and season with salt and pepper as needed.
- Slice poblano peppers lengthwise, keeping the stem intact and remove seeds. Spoon chorizo mixture into peppers and sprinkle with shredded cheese.
- Arrange stuffed peppers in a baking dish. Add to the bottom of the pan, 2 tablespoons water. Grease a sheet of foil with oil on the underside. Place foil over baking dish, sealing tightly. Bake in a preheated oven for 20 minutes. Carefully remove foil (beware steam build-up) and continue to bake 15-20 minutes. Serve with dollops of sour cream.
MEXICAN RICE STUFFED POBLANO PEPPERS
Make and share this Mexican Rice Stuffed Poblano Peppers recipe from Food.com.
Provided by TXS3003
Categories Low Cholesterol
Time 50m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Fry rice in a little olive oil until it is lightly browned. (3-5 minutes).
- add rotel (and juice), garlic, onion, cumn.
- fry one more minute and pour into sauce pan with the water and beans.
- boil for 15 minutes or until tender.
- in the mean time, slice poblano peppers in half and remove seeds.
- Broil peppers for 3-5 minutes to begin roasting.
- Pile rice mix on top of poblano peppers and sprinkle with cheese.
- bake for 15-20 minutes, until cheese is lightly browned.
Nutrition Facts : Calories 387, Fat 10.2, SaturatedFat 5.3, Cholesterol 27.7, Sodium 546.3, Carbohydrate 59.6, Fiber 10.6, Sugar 1.9, Protein 16.6
CHORIZO STUFFED POBLANO PEPPERS
Delicious and easy! Poblanos seemed like a logical choice for kicking stuffed peppers up a notch. We were amazed by how well these turned out. Give them a try! Recipe could easily be doubled or tripled as needed.
Provided by jiver
Categories Appetizers and Snacks Tapas
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
- Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
- Bake in preheated oven until peppers are tender, about 1 hour.
Nutrition Facts : Calories 476.9 calories, Carbohydrate 12.2 g, Cholesterol 82.3 mg, Fat 36.5 g, Fiber 1.7 g, Protein 23.7 g, SaturatedFat 13.9 g, Sodium 1237.6 mg, Sugar 1.3 g
STUFFED POBLANO PEPPERS
Red (ripe) pablano peppers with spiced soy-rizo, tomato, and rice stuffing. It's savory with a kick. This recipe sprung up from what was in my kitchen.
Provided by domestication in pr
Categories Soy/Tofu
Time 25m
Yield 6 pepper halves, 3 serving(s)
Number Of Ingredients 13
Steps:
- Set the rice to cook. (Usually one cup of rice requires 2 cups of water, but the amount of water varies by type of rice--check your package. Add rice to boiling water, bring to a boil again while stirring, and then cover and simmer on low, stirring occasionally until water is absorbed.).
- Wash the peppers. Sear under a broiler. If your broiler is a separate unit under your stove (like mine is), and you can't control the distance away from it, then you'll want to cut your peppers in half lengthwise first, and broil them rounded side up. If you can give them 4 or 5 inches from the broiler, then you can broil them whole, turning them every few minutes, and cut them afterwards. Either way, broil the peppers until the skin is blistered and blackened (10-20 minutes).
- While the peppers are cooking, mince the garlic and fry in the olive oil on low-medium heat in a medium-sized pan, for 5 minutes. During this you can chop the onion and cilantro.
- Turn the heat to medium, and add the soy-rizo, and cook for 3-5 minutes. Deglaze the pan with the cooking wine, getting all of the soy-rizo off of the bottom.
- Drain most of the liquid from the canned tomatoes, and add them, cooking for 2-3 minutes. While the tomatoes are cooking add the spices. Green peppercorns are optional because not everyone has them, and serranos are optional because not everyone will want the extra spice. If you don't use green peppercorn, I'd recommend black pepper (crushed) to give it some of that flavor.
- About this time, both the rice and the peppers should be finishing. Add the rice to the other sauce ingredients to taste (I ended up using about half. If you like your food more calm, you can add more, or you can use less to get more of a kick). Add the onion (raw).
- Place the peppers cut-side-up on a dish, and spoon in the filling. We ate 4 of the halves before I got to take a picture--they were that good! But they look very presentable if you arrange them around the rim of a round plate, narrow ends facing the center.
Nutrition Facts : Calories 469.9, Fat 15.7, SaturatedFat 2.2, Sodium 298.3, Carbohydrate 73.3, Fiber 7.4, Sugar 5.9, Protein 7.9
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