Riverford Wicked Leeks
Smoky chorizo stuffed poblano peppers recipe image

Print Smoky chorizo stuffed poblano peppers

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 & diced
  • 200g (dried weight) long grain brown rice, cooked
  • 2 tbsp fresh parsley, finely chopped
  • 50g Cheddar, grated
  • Salt & pepper


  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.
  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).
  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.
  4. Spoon the mixture into the peppers. Sprinkle over the cheese. Bake for 10 minutes until the cheese has melted.
want to cook with fresh ingredients? try one of our award winning veg boxes