Chorizo Stuffed Poblano Peppers

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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.


  • 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


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.

Preparation time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Servings: 4 – Yield: 4 servings



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