Chorizo Stuffed Poblano Peppers


  • 1 teaspoon olive oil
  • 3/4 pound bulk chorizo sausage
  • 1/2 cup cooked rice
  • 1/4 cup diced onion
  • 1/4 cup taco sauce
  • 1/4 cup shredded Cheddar cheese
  • 1 teaspoon ground cumin
  • 2 poblano peppers, halved lengthwise and seeded
  • 2 tablespoons taco sauce, or to taste
  • 1/4 cup water


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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 the bottom of the dish; cover loosely with aluminum foil.
  4. Bake in preheated oven until peppers are tender, about 1 hour.