Best Spicy Stuffed Poblano Peppers Recipes

SPICY CHORIZO STUFFED POBLANO PEPPERS WITH CHEESE

Steps:

• *If you can't find a package of ground Chorizo sausage, buy them whole and remove the casings before cooking.
• In a large pan on medium heat, add a tablespoon of olive oil. Put the ground Chorizo in the pan, and break it all up so it can cook evenly. Stir occasionally and continue cooking as you work on the ingredients.
• Meanwhile, start a large pot of salted water to boil.
• While you are waiting for the water to boil, start preparing your Poblano peppers. Slice the tops off of the pepper, and scoop out the inner seeds. Discard the seeds, but save the tops of the peppers.
• Add the Poblano peppers to the boiling water, and set up an ice bath ready on the side. After about 8 minutes, plunge them in the ice water.
• Start another pan on medium heat with a tablespoon of olive oil.
• Take the reserved tops of the Poblano peppers and trim off the stem and inedible parts. Mince the remaining pepper.
• Add the pepper and chopped onion to the pan. Saute a few minutes, then add the chopped red bell pepper. Saute for a few minutes longer.
• Next, add the rice, and mix all together. Stir in the tomato paste and water.
• Add the cooked Chorizo sausage and stir well.
• Season with salt and pepper or seasoning salt to your liking. Finish with a squeeze of half of lime.
• Remove the peppers from the ice bath and shake off excess water. Have a 13 x 9 pan ready, and begin stuffing each pepper with the mixture. Lay the stuffed peppers in the pan.
• Pour the enchilada sauce over all the peppers, allowing excess to drip into the pan.
• Sprinkle cheese evenly over the tops of the peppers.
• Bake in a 400 degree oven for about 10 minutes, or until cheese is melted.
• Serve with extra enchilada sauce, refried beans, and sour cream.
• Enjoy!

SPICY STUFFED POBLANO PEPPERS

Steps:

• 1. Prepare rice according to package directions.
• 2. Preheat oven to 400 degrees. In a large bowl, combine the cheeses, rice, and cooked sausage. Mix well.
• 3. Stuff each pepper half with mixture and wrap with a slice of bacon.
• 4. Place peppers on a large baking sheet. Bake 25 minutes.
• 5. Then place under broiler for about 5 minutes or until bacon is crisp.

SPICY SMOKY RICE AND CORN STUFFED POBLANO PEPPERS

Steps:

• Filling -- Mix the rice, chilies, corn, sour cream, 1 cup of the cheese, chili powder, cumin, salt and pepper in a bowl and stir well until it is all combined. The inside of the peppers are also seasoned, so go lightly with the salt and pepper.
• Peppers -- Slice the pepper on top leaving the stem on and open it up so you can remove the seeds and the inside ribs. Be careful not to break it apart. Lay the peppers on a baking sheet lined with either foil or parchment for easy clean up. Season the inside of the pepper with a little salt and pepper and rub or brush the outside skin with olive oil.
• Stuff the peppers with the rice mixture and top with the remaining cheese.
• Baking -- Preheat the oven to 400 degrees using the middle shelf. NOTE: These can also be done on indirect heat on the grill. I like to put a small sheet of foil down on the grill so the outside of the pepper doesn't burn. You can always take them off the foil at the end of grilling to get some grill marks on the pepper if you want. Oven or grill, they should take around 20-30 minutes until tender, but not falling apart and the cheese is melted. TIP: I have found that letting the filling come to room temp works better than chilled.
• Serve -- This can be served so many ways. For lunch, or as a side dish as they pretty much compliment any main dish. Or serve them as a main dish for a lighter dinner with a bowl of black bean soup and a salad. ENJOY!