This recipe may look complicated, but it is really quite easy to make. Stuffed Poblanos is perfect for when you want something that is completely different.
I love the flavor of peppers. Who doesn’t like jalapeno poppers? And who doesn’t like sausage, right? Well, this is my take on making a meal of stuffing a pepper. This stuffed poblano is stuffed with chorizo, rice, and cheddar cheese. For those who don’t know what chorizo is, it is basically a Mexican version of a sausage. It’s amazing with eggs…actually, now that I’m thinking about it this would be a great recipe for breakfast. I would basically just substitute the rice with scrambled eggs and potatoes.
1 tsp Olive Oil
2 tsp Ground cumin
1 tsp Red Chili Powder
1lb Pork Chorizo
1Cup Wild Rice (Any rice would do, but I prefer wild rice)
1 Diced Tomato
1/2 Diced Onion
4 Poblano Peppers (seeded and blistered)
1/2 Cup Cheddar Cheese
1 Bunch of Cilantro
Pre-heat the oven to 350 degrees
Start by cooking the rice, just follow the direction on the package.(generally about a cup and a half of water for a cup of uncooked rice)
Sautee the onion. Pour a little olive oil in a hot frying pan, then add the diced onion and sauté over medium heat until caramel colored. Remove from heat, mix in tomatoes, cumin, and chili powder. Set aside.
Prepare the peppers. Poblanos have a skin on the that needs to be cooked off over flame, this is called blistering. To do this, you will need a grill or gas stove. Basically, cook or char the peppers until they start get little blisters or bubbles all over them. Don’t worry, it is fairly difficult to burn them. Place the peppers in a covered container.
While the peppers are cooling, cook the chorizo in a frying pan over medium heat. I usually let it sit on the pan and get a nice char on the bottom before stirring. When done, it should be crispy and a fairly dark shade of a reddish brown.
When the peppers are cooled, peel the thin skins off of them. It should peel right off. Leaving the stem on, slice a slit into the peppers from top to bottom and scoop the seeds out.
Mix together onion mixture and chorizo in a bowl. Spoon this mixture into the peppers leaving enough room for a generous amount of cheddar cheese.
Bake in the oven for 30 minutes. In addition, at the 20 minute point fill peppers with cheese and continue baking for the last ten minutes.
To finish things off, garnish with fresh chopped cilantro and a squeeze of lime. Serve hot with dollop of sour cream, guacamole, and fresh salsa.