Poblano Peppers Filled with Chorizo and Rice
Poblano Peppers Filled with Chorizo and Rice bring smoky heat and a rich, meaty bite, balanced by tender rice and melted Cheddar. The mild char of the poblanos pairs with cumin and a tangy splash of taco sauce for a layered, satisfying flavor. Serve for a cozy weeknight dinner or a casual gathering when you want something bold and comforting.
- Prep20 mins
- Cook1 hr 10 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C).
- 2
Heat oil in a skillet over medium-high. Add chorizo; cook and stir until fully browned and crumbled into small pieces, 7 to 10 minutes. Remove from heat; stir in rice, onion, 1/4 cup taco sauce, Cheddar, and cumin until evenly combined.
- 3
Fill the pepper halves with the chorizo mixture; set them in a small casserole dish or pie plate. Drizzle the remaining 2 tablespoons taco sauce over the peppers. Pour water into the bottom of the dish; cover loosely with aluminum foil.
- 4
Bake in the preheated oven until the peppers are tender, about 1 hour.
- Calories 362.82 kcal Moderate
- Protein 18.14 g Good Source
- Carbs 26.75 g Moderate
- Total Fat 20.0 g High
- Saturated Fat 7.48 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 49.64 mg Moderate
- Sodium 1281.18 mg High
- Fiber 2.51 g Low Source
- Sugar 5.87 g Moderate
- Added Sugar 0.63 g Low Source
- Calcium 107.54 mg Low Source
- Iron 2.77 mg Moderate
- Potassium 453.73 mg Low Source
- Vitamin A 23.5 mcg_rae Low Source
- Vitamin C 24.65 mg Good Source
- Vitamin D 0.34 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Onions 🧅