This was inspired by the numerous British culinary programs I’ve been streaming recently. These not only taste and look fantastic, but they are also quite easy to create. Lemon wedges and watercress are complimentary.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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 | 661 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 5 g |
| Protein | 34 g |
| Saturated Fat | 18 g |
| Sodium | 1792 mg |
| Sugars | 3 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
I’ll start off by saying there is a LOT of things going on in this recipe and I do mean a lot. I made one change and one change only. Instead of dried cilantro and fresh parsley, I just used fresh cilantro. I enjoyed the stuffing but I’d leave out the basil next time because it just didn’t belong. I’d also leave out the mozzerella because it didn’t necessarily go with the flavor profile either. One hour was way too much cook time on the peppers and in all honesty, I felt the peppers could have been treated much differently. Poblano’s have a tough skin so typically you roast them in the oven until the skins blister and then transfer them to a bowl and cover with plastic wrap and let them steam for a bit. You then peel off the skin and continue on with the recipe you are using them in. I will make this recipe again and will do just that that. Roast them, stuff them, and then just stick under the broiler until the cheese melts. This recipe was ok but def needs some tweaks.
I used soyrizo and my homegrown tomatoes and Poblano pepper which turned out to be very hot. I stuffed a delicata squash with the mixture and it was delicious. I will use it again with milder pepper and other squashes.