This dish is kind of a fun little play on stuffed peppers. Personally, I don’t love traditional stuffed peppers (I HATE green peppers with the fire of a thousand suns, and something about baking the peppers in soup just… grosses me out), but this Mexican version was incredibly flavorful, and a bit of a break from the ordinary. As a bonus, they come together really fast, so they’re great for a quick weeknight meal.
Chorizo Stuffed Poblano Peppers
4 poblano peppers, halved lengthwise, seeds and ribs removed
2/3 lb Mexican chorizo sausage (the kind that requires cooking, not the dry, ready-to-eat stuff)
1 packet of 90-second brown rice
1 can rotel tomatoes and green chilis
1/3 cup sour cream (reduced fat is fine)
4 ounces monterey jack cheese, shredded
1.) Preheat your oven to 375°. Set a large skillet over medium heat, and start browning your chorizo. Chorizo is traditionally pretty heavy on the fat, so you shouldn’t need to add any oil to the pan – however, if you have a particularly lean variety that doesn’t seem to be rendering much fat, feel free to add a teaspoon or two of vegetable oil to the pan to help it along. Cook the chorizo, breaking it up with a wooden spoon, until it’s cooked through. Drain the excess fat, if necessary.
2.) Pop your instant brown rice into the microwave to heat up. Meanwhile, open your can of rotel and drain it. Pour the rotel over your chorizo, and let the remaining liquid from the can work to deglaze your pan – let it bubble up for a second, and use your wooden spoon to scrape all the delicious brown bits from the bottom of the skillet.
3.) Once your rotel is mixed in, add all your brown rice, and mix that in as well. Let everything cook together until it is warmed through, and all the liquid has cooked off. While the filling is warming up, prep your peppers by cutting them in half lengthwise, and removing the seeds and ribs.
4.) When all the liquid has cooked off the filling, add your sour cream to the pan, and mix it in so everything is evenly combined.
5.) Line a baking sheet with foil, and lay your peppers out on it, cut side up (poblano peppers have a tendency to be oddly shaped, so they may not sit up very straight – if that’s the case, just take a strip of aluminum foil, scrunch it up into a little “snake”, and lay that under the flatter side of the pepper, to help hold it up straight). Fill each pepper generously with your sausage and rice mixture, then sprinkle the shredded monterey jack cheese on top.
6.) Bake the peppers for about 25 minutes, until the peppers have softened, and the cheese has melted and started to brown on top.
These peppers don’t even really require a side dish – but you could certainly serve them with some refried beans, or maybe a simple salad with tomatoes, dressed in olive oil, lemon juice, and salt and pepper. They also reheat really well, so leftovers are great to take to work!
There are a million substitutions you can make here, if you need to – sub in red peppers for the poblanos, ground beef for the chorizo (though I think the chorizo is the best part of these!), sub mozzarella for the monterey jack, plain old diced tomatoes for the rotel. Just use whatever you have on hand, or whatever you like best!
Bookmark this one for Cinco de Mayo,