Smoky chorizo stuffed poblano peppers

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Meat mains

Smoky chorizo stuffed poblano peppers

Starter Serves 2 35 min
We've been growing Poblano peppers on our farm in the Vendée. They have thin skins, a slightly bitter flavour and are great for stuffing. Serve these with salad or a cooked sweetcorn cob, with melted butter and lots of black pepper. To skin tomatoes, cut a small cross in each skin at the base. Put in a heatproof bowl and pour over boiling water to cover. Leave for 30-45 seconds or so, until the skin starts to peel away. Drain, run under cold water to cool, then slip off the skins.


  • 6-8 poblano peppers, about 500g
  • olive oil
  • 1 large onion, finely chopped
  • 2 chorizo sausages, crumbled out of their skins
  • 2 garlic cloves, finely chopped, grated or crushed
  • ½ tsp smoked paprika
  • 4 small thyme sprigs, leaves only
  • 4 tomatoes, skinned and diced
  • 200g (dried weight) long grain brown rice, cooked
  • 2 tbsp fresh parsley, finely chopped
  • 50g Cheddar, grated
  • salt and pepper


Prep time: 10 min
Cooking time: 25 min
  • Step 1

    Preheat oven to 190°C/Gas 5. Cut the peppers in half, keeping the stalks intact if you can to help them keep their shape. Place cut side up in a baking dish and drizzle with oil. Bake for 15 minutes.
  • Step 2

    Meanwhile, heat 2 tablespoons of oil in a frying pan. Add the onion and cook on a low heat until soft and translucent, about 10 minutes, stirring now and then to stop it catching (if it does start to catch, add a splash of water, stir well and turn the heat down).
  • Step 3

    Add the chorizo, garlic, paprika and thyme leaves. Season and turn the heat up a little. Fry, stirring, for 3 minutes. Add the diced tomatoes and cook for 2 minutes. Stir in the cooked rice and chopped parsley. Check the seasoning.
  • Step 4

    Spoon the mixture into the peppers. Sprinkle over the cheese. Bake for 10 minutes until the cheese has melted.

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