Tuesday dinner: Chorizo stuffed peppers

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I love chorizo. Have I mentioned that before? Anyhow, I also like poblanos and those make the odd appearance around the kitchen.

Serious Eats presents this version as a Mexican version of the Italian stuffed pepper. Now, I made something similar once before, but thought that I could get the two Mexican flavors I liked best together on one plate.

The recipe’s author intended this for a charcoal grill. The threat of rain and a 90-degree temperatures scared me inside and hunkered down into my air conditioned kitchen. I opted for a 500-degree oven instead. It worked just as well.

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WHAT WORKED: Cotija cheese. If you can find it, this mild Mexican cheese melts much like mozzarella.

WHAT DIDN’T: The peppers. They were fine, but not nearly large enough to handle a stuffing with rice. So, I cut that out of the preparation.

WHAT DID THE WIFE SAY: “This is very good.” She’s a woman of few words unless I do something wrong.

WILL IT MAKE ANOTHER APPEARANCE: I’d like to try it on the grill next time.

Chorizo stuffed peppers
Loosely adapted from Serious Eats

  • 1 tbsp. olive oil
  • 1 small onion, minced
  • 1 garlic clove, minced
  • 1/2 lb. chorizo, raw preferable, removed from casing
  • 1 medium roma tomato, seeded and diced
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup Mexican crema, or sour cream
  • 1/4 grated cotija cheese
  • Kosher salt
  • Freshly ground black pepper
  • 2 large poblano peppers, halved lengthwise and seeded
  • 1/2 cup shredded monterrey jack cheese

Preheat your oven to 500 degrees, or the highest possible setting. Move a rack to the lowest possible position.

IMG_3320If you cannot obtain raw chorizo, cut the sausages into small pieces and add to a food processor or mini-chopper. Pulse until minced.

IMG_3321Heat olive oil in a medium skillet over medium-high heat until shimmering. Add in onion and sauté until lightly browned, about 5 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add in chorizo, breaking sausage into small pieces with a wooden spoon, and cook until cooked through, about 5 minutes. Transfer mixture to a large bowl.

Add tomatoes, crema, cilantro, and cotija cheese to bowl with meat mixture and mix until combined. Season with salt and pepper to taste.

IMG_3325Place peppers on a lined baking sheet and spoon mixture into cavities of split poblanos. Top with shredded cheese. Cook 8 to 10 minutes, or until the peppers begin to wilt.

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