Spicy Hot Stuffed Poblano Peppers

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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6 poblano peppers
1-1/2 cups diced chorizo
2 Tbsp. olive oil
1/2 cup diced onions
2 cloves garlic, finely minced
2 tomatoes, diced
4 canned chipotle chiles in adobo sauce, diced
1 tsp. cumin
1/2 tsp. oregano
1 cup cooked rice
1 cup salsa, mild or hot
1 cup chicken broth
1/3 cup grated asiago cheese


1. Cut thin lids off the tops of the peppers, then remove the cores and seeds.

2. In a skillet, saute the chorizo in olive oil. Add the onions and garlic, and cook another few minutes.

3. Add the tomatoes, chipotle chiles, cumin, oregano and rice and cook for a few minutes more.

4. Place the peppers in an 8″x 10″ baking dish and fill with the mixture.

5. Combine the salsa and chicken broth, then spoon around the peppers.

6. Cover and bake in a preheated 400F oven for 25 minutes.

7. Remove from the oven and baste, then sprinkle each pepper with cheese.

8. Continue baking for another 10-15 minutes or until the cheese is golden and melted.

9. Serve with crisp jicama salad and warm tortillas.

Yields 6 servings.

Recipe from Chile Pepper Magazine.