Stuffed Poblano Peppers with Chimichurri Rice and Chorizo

Poblano peppers are perfect for stuffing. They're big like a bell pepper with less heat than a jalapeño. Prep the rice and chimichurri sauce ahead of time or batch cook to enjoy leftovers.

Course Main Course

Cuisine Latin, South American

Keyword Chimichurri, Rice, Stuffed Peppers

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 610kcal

Equipment

cast iron, nonstick, or stainless steel skillet
large mixing bowl
medium or large sheet pan
rice cooker optional, otherwise prepare the rice on the stovetop

Ingredients

Stuffed Poblano Peppers

4 large poblano peppers washed and seeds, inner membranes removed
1 cup long grain white rice uncooked
2 cups water
1/2 lb chorizo
1/2 cup black beans drained and rinsed
1/2 cup sweet corn kernels
1 tsp ground cumin
1/2 tsp chili powder
3 cloves garlic minced
Kosher salt and pepper to taste
1/2 cup chimichurri sauce (see below)
1 cup shredded mozzarella cheese

Chimichurri Sauce

1 cup fresh parsley packed
1/2 cup fresh cilantro packed
2 tbsp fresh oregano
2 cloves garlic finely minced
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 tsp crushed red pepper flakes
1/2 tsp coarse sea salt

Instructions

For the Chimichurri Sauce

Gather the fresh herbs (parsley, cilantro, and oregano) and finely chop using a sharp chefs knife and cutting board. Continue chopping until you achieve a fluffy, loose texture. Add the herbs to a small jar, then combine with the remaining ingredients. Shake to combine, then set aside to allow flavors to combine.
If you have leftovers, store in the refrigerator for up to one week.

For the Stuffed Poblano Peppers

Preheat the oven to 400 degrees F. Prepare the poblano peppers by washing and drying them, then remove the top 1/3 from each pepper. Reserve the top portions and dice to add to the stuffing mixture later. Remove the seeds and white membranes from inside each pepper, then arrange on a prepared baking sheet.
Prepare the rice using your preferred method (stovetop, rice cooker, Instant Pot, minute rice).
Place the baking sheet with the poblano peppers in the oven and allow to roast for 10 minutes while you complete the next step.
Heat a large non-stick skillet over medium-high heat. Add the chorizo and cook 5-6 minutes or until it begins to brown. Add the diced poblano peppers, black beans, corn, cumin, chili powder, and garlic. Stir to combine, then season with salt and pepper to taste. Remove from heat.
Remove the poblano peppers from the oven, and drain any liquid that pools in the bottom of the peppers. Add one cup of the cooked rice to the chorizo mixture and stir to combine. Carefully spoon the chorizo-rice mixture into each poblano pepper. Top each pepper with 1/4 cup of shredded mozzarella cheese.
Reduce oven to 350 degrees F and bake 10-15 minutes or until cheese is bubbling. Combine half of the prepared chimichurri sauce with the remaining rice, then divide and serve with the stuffed poblano peppers. Garnish with the remaining chimichurri sauce if desired. Serve immediately.

Notes

Although chimichurri sauce can be made in a food processor or blender, you may end up with a paste-like texture and/or a bitter flavor. It can be made in advance, chilled, then brought to room temperature before serving.

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