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
CHORIZO-STUFFED POBLANO PEPPERS
Low carb, freezable, and quick to make, there's so much to love about spicy and flavorful Chorizo Stuffed Poblano Peppers.
Provided by Marie Beausoleil
Categories Main dish
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350F and spread tomato sauce across bottom of 9×13 glass baking dish. Set aside.
- Cut Poblano peppers in half lengthwise, leaving stems intact on one side. Remove seeds and set aside.
- Brown Chorizo in a large skillet over medium-high heat, stirring occasionally, until no longer pink. Remove from heat and drain excess fat from pan.
- Add cream cheese, goat cheese, and ¼ cup Parmesan cheese to skillet and stir until cheese is melted and sausage is thoroughly coated. Season with salt and pepper, to taste.
- Carefully spoon sausage mixture into empty Poblano pepper halves and arrange in prepared glass baking dish and sprinkle with remaining Parmesan cheese.
- Place baking dish in pre-heated oven for 25-30 minutes, or until cheese is melted and peppers are heated through. Remove from oven and serve immediately with additional tomato sauce and Parmesan cheese, if desired.
Nutrition Facts : Calories 1507 calories, Sugar 105, Sodium 2856, Fat 94, SaturatedFat 42, Carbohydrate 113, Fiber 2, Protein 54, Cholesterol 231
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!
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 & QUINOA STUFFED POBLANO PEPPERS WITH ADOBO CHILE T
I looked at several recipes to create my own with the ingredients I wanted to use. These came out so well, I thought I would share the recipe. My young boys actually ate this, I made a mild version for them, and my husband loved it. If you like spicy, you will love it with 3-4 chile peppers. Bon Appetit!
Provided by jenguinn_7248257
Categories Mexican
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Tomato sauce:.
- Put diced tomatoes, garlic, and chipotle peppers into a food processor or blender and blend until relatively smooth. Pour sauce into a medium saucepan, add sugar, and bring to bubbling and then simmer on medium-low while you prepare the rest of the recipe (about 15-20 minutes). Stir occasionally.
- Filling:.
- Brown chorizo sausage in a large saute pan or skillet with 1 t chili powder, oregano, and cumin. Remove and set aside.
- Pour olive oil into the same pan over medium-high heat and add onion/bell pepper. Saute about 5 minutes, until soft. Add diced tomato and cook for about 2-3 more minutes. Stir in quinoa, chorizo, tomato and remaining teaspoon of chili powder . Mix well.
- Heat oven to 400 degrees. Spread half of the tomato sauce in a large casserole dish. Stuff the peppers with the chorizo/quinoa mixture and arrange them in the casserole dish. Ladle the remaining sauce over the peppers and sprinkle with the cheese. Bake covered for 30 minutes. Then uncover and bake another 5-10 minutes.
- Garnish with sour cream, diced avocado, and serve with refried black beans and tortilla chips or tortillas.
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
STUFFED POBLANO PEPPERS
I love spicy foods, and this is one of many variations of stuffed peppers that we eat around here. Perfect with steaks.
Provided by Kelly
Categories Vegetable
Time 40m
Yield 4 stuffed peppers, 4 serving(s)
Number Of Ingredients 4
Steps:
- To Prepare Peppers:.
- Preheat broiler. Fill large bowl or sink with ice cold water.
- On a foil covered rack in broiler, arrange peppers about a 1/2 inch from each other and broil about 2 inches from heat, turning peppers occasionally with tongs until skins are blistered and lightly charred, about 20 minutes. Place roasted peppers straight from the broiler into the ice cold bowl water. Turn your oven off of broil and your oven on at 400 degrees.
- While peppers are broiling, shred jack cheese and place in refrigerator until ready to stuff peppers.
- Remove peppers from water and peel the blistered skin. Once all skin is removed and discarded, cut the tops off peppers and remove the stems and seeds and slice down one side to create a opening for stuffing. Place peppers on cookie sheet and set aside while preparing your ground beef taco meat.
- To Prepare Filling:.
- Heat a heavy skillet over moderate heat unit hot, but not smoking and brown ground beef. Drain the browned ground beef, and place back into the heated skillet, add the burrito season (lawry's is preferred) and follow the instructions on the back of the package, will take about 15 minutes.
- To Stuff Peppers:.
- Keep peppers on cookie sheet while stuffing.
- Place about 3 tablespoons full of ground beef on bottom of peppers and a thin layer of shredded jack cheese on top of ground beef and repeat (you should have 1 layer meat 1 layer cheese 1 layer meat and 1 layer cheese) Pull sides of peppers together until they lap over each other (appearing closed). Now place peppers in the 400 degree oven for 20 minutes or until cheese is completely melted.
Nutrition Facts : Calories 503.1, Fat 35.6, SaturatedFat 17.6, Cholesterol 127.6, Sodium 386.1, Carbohydrate 9.1, Fiber 3.7, Sugar 0.3, Protein 37
STUFFED POBLANO PEPPERS WITH CREAM CHEESE
A recipe for earthy poblano peppers that have been roasted and stuffed with cream cheese and white cheddar cheese along with a mixture of seasonings, then grilled or baked until the insides are nice and gooey. One of my favorite stuffed pepper recipes.
Provided by Jeff B.
Categories Mexican
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Get a grill going good and hot, to about medium-high heat.
- Lightly oil the poblano peppers and set them on the grill. Close the lid. Flip the poblanos a few times throughout as you grill, about 10 minutes or so, until the poblano skins are nicely charred. Remove from heat and cool. Set them into a sealable baggie and allow them to steam. Cool, then remove and peel off the skins. (Alternatively, you can either oven roast or flame roast the poblano peppers. See the post discussion.).
- Slit the poblanos up the side and open. Scoop out the insides.
- In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, chili powder, cumin, and salt and pepper. Mix well.
- Stuff the cheese into the poblano peppers and set them back onto the grill over indirect heat. Close the lid and cook about 10 minutes to allow the cheeses to melt. Alternatively, you can bake the cream cheese stuffed poblano peppers for 10 minutes or so in an oven at 375 degrees.
- Remove and set onto serving plates. Squeeze lime juice over them and garnish with chopped cilantro.
- Serve and enjoy!
Nutrition Facts : Calories 370.3, Fat 30.7, SaturatedFat 17.1, Cholesterol 92.3, Sodium 400.8, Carbohydrate 14.2, Fiber 4.6, Sugar 2.3, Protein 13
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