Best 3 Chorizo Stuffed Poblano Peppers Can Sub Sweet Peppers Recipes
**Dive into the tantalizing world of flavors with our delectable Chorizo Stuffed Poblano Peppers!**
Embark on a culinary journey to savor the perfect balance of sweet and savory with our carefully curated selection of Poblano pepper recipes. From the classic Chorizo Stuffed Poblano Peppers, bursting with a symphony of spicy chorizo, creamy cheese, and tender peppers, to the vegetarian delight of Roasted Poblano Peppers with Black Beans and Corn, each recipe promises a unique and unforgettable taste experience.
For those with a sweet tooth, our Poblano Pepper Jelly is a must-try. Its vibrant red hue and fruity-spicy flavor profile make it the perfect complement to crackers, cheese platters, or even vanilla ice cream. And for a quick and easy weeknight meal, our Poblano Pepper Quesadillas offer a delicious fusion of Mexican and Tex-Mex flavors, sure to satisfy any craving.
CHORIZO-STUFFED POBLANO PEPPERS
A highly-seasoned chorizo with onions, fresh garlic, black beans, and corn is perfect for stuffing poblanos. The spice from the chorizo pairs well with the natural sweetness from the corn. You can top it with cheese if you like. Try serving at your next gathering, your family and friends will love it.
Provided by CookingWithShelia
Categories Poblano Pepper Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Cook and stir chorizo and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Add beans and corn; mix well. Turn heat to medium-low and add basil. Cover and simmer for 10 minutes.
- Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray.
- Fill poblano peppers evenly with the chorizo mixture. Top with Cheddar cheese.
- Bake in the preheated oven until cheese melts, about 10 minutes.
Nutrition Facts : Calories 561.9 calories, Carbohydrate 25.3 g, Cholesterol 88.9 mg, Fat 38.3 g, Fiber 7.2 g, Protein 30 g, SaturatedFat 15 g, Sodium 1413 mg, Sugar 3.5 g
CHORIZO STUFFED POBLANO PEPPERS
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.
Provided by jiver
Categories Appetizers and Snacks Tapas
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 476.9 calories, Carbohydrate 12.2 g, Cholesterol 82.3 mg, Fat 36.5 g, Fiber 1.7 g, Protein 23.7 g, SaturatedFat 13.9 g, Sodium 1237.6 mg, Sugar 1.3 g
STUFFED POBLANO PEPPERS (OAMC)
This is my recipe. I love chile relleno, but I wanted something with a little extra something and this is what I came up with. My DH and Sister absolutely love them as do my nephews. I usually do this in two steps (days) as it makes assembly easier. These freeze great so make a lot when peppers are in season.
Provided by Huskergirl
Categories Peppers
Time 55m
Yield 6 peppers, 6 serving(s)
Number Of Ingredients 14
Steps:
- Roast peppers either on a gas burner or in the broiler. I prefer the broiler because you can do all the peppers at once. Broil until skin is bubbly and starts to turn black, turn and broil all sides.
- Take out of broiler and put into a paper sack roll top down to seal and set aside.
- Fry sausages and drain. Add to other mixture ingredients and mix together.
- Cut stem out of peppers try to keep hole as small as possible and remove seeds by rinsing.
- Take mixture insert into hole on top of pepper, then use fingers to press to bottom of peppers. Do not pack too tight our you will tear the peppers. After all peppers are filled chill for 1 hour.
- Up to this step can be done ahead of time even up to 2 days ahead. You will want to take peppers out of fridge for 1/2 hour if they have been in there for longer than 3 hours.
- Mix batter ingredients, folding in eggs whites at the very last.
- Roll peppers in flour before dipping in batter.
- Heat oil in large skillet to 350°F or until batter dropped in bubbles and cooks slowly. Turn to make sure all sides are fried.
- If oil is too hot, batter will cook but inside will not get melty and gooey. If this happens take pepper and wrap in foil and place in oven at 350 for 10 minutes or so. Cooking time is per pepper.
- OAMC: Fry and then freeze. I wrap each individual pepper in foil. To reheat let thaw, place peppers in a cold oven and turn to 350°F Let cook about 30 minutes then unwrap foil to crisp up batter and cook for another 15 minutes. Just as good this way, maybe even better.
Nutrition Facts : Calories 712.8, Fat 51.9, SaturatedFat 22.4, Cholesterol 195.2, Sodium 1892.3, Carbohydrate 30.3, Fiber 3.7, Sugar 2.1, Protein 31.5
Tips:
- Choose the right peppers: Poblano peppers are the traditional choice for this dish, but you can also use other mild peppers like bell peppers or Anaheim peppers. Just be sure to choose peppers that are large enough to be stuffed.
- Prep the peppers properly: Cut the tops off the peppers and remove the seeds and ribs. Then, rinse the peppers thoroughly and pat them dry.
- Make sure the filling is flavorful: The filling is what makes this dish special, so don't skimp on the ingredients. Use a good quality chorizo, and add plenty of spices and herbs. You can also add other ingredients to the filling, such as corn, black beans, or cheese.
- Cook the peppers until they are tender: The peppers should be cooked until they are soft and slightly charred. This will take about 20-30 minutes in the oven or on the grill.
- Serve the peppers immediately: Chorizo-stuffed poblano peppers are best served hot out of the oven or off the grill. You can garnish them with fresh cilantro or sour cream.
Conclusion:
Chorizo-stuffed poblano peppers are a delicious and easy-to-make dish that is perfect for any occasion. They are a great way to use up leftover chorizo, and they can be made ahead of time and reheated. Whether you are serving them as an appetizer or a main course, chorizo-stuffed poblano peppers are sure to be a hit.
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