Description
These Mexican Stuffed Peppers are tasty deviations from typical stuffed bell peppers. Prepare for these smoky, creamy, tangy, meaty, sometimes spicy, cheesy, and all-around satisfying peppers to get you a lot of recipe requests.
Ingredients
Units
Scale
- 4 large poblano peppers, split and seeded (you can cut them in half or split them like Chiles Rellenos, like I do.)
- 1 small red onion, minced
- 4 cloves garlic, minced
- 1 pound raw Mexican-style chorizo, removed from casings
- 1 cup cooked rice
- 1 medium roma tomato, diced
- 3 tablespoons tomato paste
- 1/3 cup fresh cilantro, finely chopped
- 1 tsp dried oregano
- 1/2 tsp of cumin
- 1/3 cup sour cream
- 1/2 cup Jack cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1/4 cup cotija cheese, grated
- Kosher salt and black pepper, to taste
Instructions
- Preheat oven to 450 degrees F.
- Spray a rimmed baking sheet lightly with nonstick spray and place the poblanos on. Roast them in the oven for 15 - 20 minutes, or until the skin of the pepper becomes bubbly.
- Heat a large non-stick skillet over medium-high heat. Saute the chorizo for about 5 minutes, gently breaking it up with a wooden spoon. Stir in the onions and garlic. Cook for 2-3 more minutes. Then add the tomato paste, oregano, and cumin. Transfer to a large bowl.
- Add rice, tomatoes, sour cream, cilantro, and cotija cheese to the bowl with the meat mixture and mix until combined. Season with salt and pepper to taste.
- You may or may not want to remove the loose skin from the peppers. It's a matter of preference. Gently spoon the mixture into the cavities of the split poblanos and top with the remaining cheese.
- Finish the peppers off on the grill by lighting the opposite side of the grill and covering until the cheese has melted, or in the oven for 5 minutes or until the cheese has melted.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Cuisine: Mexican