Chorizo Stuffed Poblano Peppers. Find Spanish Sausages Including Chorizo, Morcilla, Butifarra, & More At Tienda.com! Heat olive oil in a skillet over medium-high heat. Spoon chorizo mixture into peppers and sprinkle with shredded cheese.
Divide the filling among the peppers, adding it from the top and pressing on it to fill the entire pepper.
Place the stuffed peppers on the prepared baking sheet.
These Stuffed Poblano Peppers are stuffed with a highly seasoned ground pork sausage, red peppers, onion, garlic, jalapeno, rice, tomatoes and topped with Monterey Jack and cheddar cheese.
You can have Chorizo Stuffed Poblano Peppers using 5 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Chorizo Stuffed Poblano Peppers
- It's 6 of poblano peppers.
- Prepare 1 lb of ground chorizo sausage.
- It's 16 oz of shredded mexican blend cheese.
- Prepare 1/4 cup of diced spanish onion.
- Prepare 1 can of red enchilada sauce.
Chorizo Stuffed Poblano Peppers These Chorizo Stuffed Poblano Peppers Recipe is so easy to make and it creates the most wonderful smell in your kitchen. Easy Chorizo Stuffed Poblano Peppers Flavorful and a little bit spicy you will treat your taste buds with these easy chorizo stuffed poblano peppers. Using Mexican chorizo and quickly cooking it in a skillet this recipe only recipes a few minutes of hands on time. Great for busy weeknights or preparing lunch for the week!
Chorizo Stuffed Poblano Peppers instructions
- Cut the tops off of your poblano peppers and clean out the seeds. Cut vertically down one side of the pepper only. Pull open a little bit an set off to the side on baking sheet..
- Pre-heat oven to 375 degrees..
- Dice your spanish onion and throw into skillet with your ground chorizo. Cook until meat is 3/4 of the way done..
- Lay a bed of cheese in the bottom of each pepper..
- Stuff each pepper with the chorizo. Pour a little enchilada sauce over each pepper..
- Add more cheese to each pepper and more enchilada sauce..
- Place in oven for 25-30 minutes..
While you wait for the peppers to cool, heat oil in a large skillet over medium-high heat. Stir in the onions, black beans, and garlic. Stir in the onions and garlic. Then add the tomato paste, oregano, and cumin. These chorizo and black bean stuffed poblano peppers, though — they are one of the few.