Chorizo Quinoa Stuffed Poblano Peppers With Adobo Chile T Recipes

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CHORIZO STUFFED POBLANO PEPPERS



Chorizo Stuffed Poblano Peppers image

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

1 teaspoon olive oil
¾ pound bulk chorizo sausage
½ cup cooked rice
¼ cup diced onion
¼ cup taco sauce
¼ cup shredded Cheddar cheese
1 teaspoon ground cumin
2 poblano peppers, halved lengthwise and seeded
2 tablespoons taco sauce, or to taste
¼ cup water

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 AND RICE-STUFFED POBLANO PEPPERS



Chorizo and Rice-Stuffed Poblano Peppers image

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

1 pound chorizo sausage
1 (10 ounce) can diced tomatoes with green chile peppers
1 small onion, diced
1 small carrot, grated
1 small stalk celery, grated
2 tablespoons minced garlic
1 teaspoon Worcestershire sauce
1 teaspoon adobo seasoning
1 teaspoon dried basil
1 teaspoon dried cilantro
1 cup cooked long-grain rice
1 tablespoon chopped fresh parsley
olive oil cooking spray
4 poblano peppers, halved and seeded
½ cup water
⅛ cup shredded Cheddar cheese
⅛ cup shredded mozzarella cheese
⅛ cup shredded pepper Jack cheese

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

CHILI-STUFFED POBLANO PEPPERS



Chili-Stuffed Poblano Peppers image

While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this stuffed poblano peppers recipe, which is one of our favorites. -Lorrie Grabczynski, Commerce Township, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 pound lean ground turkey (93% lean)
1 can (15 ounces) chili without beans
1/4 teaspoon salt
1-1/2 cups shredded Mexican cheese blend, divided
1 medium tomato, finely chopped
4 green onions, chopped
4 large poblano peppers
1 tablespoon olive oil

Steps:

  • Preheat broiler. In a large skillet over medium heat, cook turkey, crumbling meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions., Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes., With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer.

Nutrition Facts : Calories 496 calories, Fat 30g fat (11g saturated fat), Cholesterol 134mg cholesterol, Sodium 913mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 40g protein.

CHORIZO & QUINOA STUFFED POBLANO PEPPERS WITH ADOBO CHILE T



Chorizo & Quinoa Stuffed Poblano Peppers With Adobo Chile T image

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

1 (28 ounce) can diced tomatoes
3 -4 garlic cloves, peeled
1 -4 chipotle pepper, packed in adobo sauce (1 for mild 2-3 for medium, and 3-4 for spicy)
1 tablespoon sugar
4 large poblano peppers, split in half and seeds removed
1 lb ground chorizo sausage, removed from casings if applicable
2 teaspoons chili powder, split
1 teaspoon oregano
1 teaspoon ground cumin
2 tablespoons olive oil
1/2 medium yellow onion, diced
1 medium tomatoes, diced
1 cup cooked quinoa (in broth)
2 cups shredded monterey jack cheese or 2 cups Mexican blend cheese
sour cream (optional)
avocado (optional)

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.

CHORIZO STUFFED POBLANO PEPPERS (CAN SUB SWEET PEPPERS)



Chorizo Stuffed Poblano Peppers (Can Sub Sweet Peppers) image

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

6 -8 large poblano peppers (or sweet peppers)
16 ounces chorizo sausage, removed from casing
1 medium onion, finely chopped
5 garlic cloves, minced
1 cup corn kernel (fresh or frozen)
2 tablespoons tomato paste
1/2 tablespoon oregano
2 tablespoons chopped cilantro
1/2 teaspoon cumin
1 cup Cotija cheese, crumbled (can sub feta or parmesan)
1/2 cup shredded monterey jack cheese or 1/2 cup cheddar cheese
salt and pepper, to taste
sour cream

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.

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Top Asked Questions

How do you cook stuffed poblano peppers with chorizo?
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.
How to cook poblano peppers with taco sauce?
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.
How do you cook with chorizo?
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.
What kind of cheese do you put on poblano peppers?
Poblano peppers are stuffed with a crowd-pleasing mixture of chorizo, rice, and three types of cheese (Cheddar, mozzarella, and pepper Jack). Try one of Our Best Recipes You'll Want to Try if You Love Stuffed Peppers.

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