Mexican stuffed peppers

Robin Lieneke


I wanted to switch up from regular stuffed peppers. I saw the poblanos in the produce isle and had an inspiration. Just a few ingredients and my hubby likes them better than regular stuffed peppers.


★★★★★ 1 vote

20 Min
40 Min


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  • 3-4
    poblano peppers
  • 1 lb
    chorizo (mexican sausage, mild or medium
  • 1 pkg
    mexican rice (i use knorr)
  • 1/2
    onion, chopped
  • 3 Tbsp
    sour cream
  • 1/3 c
    cilantro, chopped fine
  • 1 1/2 c
    chihuahua cheese (can sub monterey jack or queso quesadilla)

How to Make Mexican stuffed peppers


  1. Cut tops off peppers and cut in half. Dice the pepper meat off the tops and set aside.
  2. Cook rice according to package directions. Meanwhile, in a skillet cook chorizo, onions and the diced tops of the peppers.
  3. Add rice to meat mixture. Stir in sour cream, 1/4 cup of cilantro and 3/4 cup of cheese.
  4. Fill pepper halves with meat and rice mixture and top with remaining cheese and cilantro. Bake at 350 for 35-40 minutes.

Printable Recipe Card

About Mexican stuffed peppers

Course/Dish: Pork
Main Ingredient: Rice/Grains
Regional Style: Mexican
Dietary Needs: Gluten-Free
Other Tag: Quick & Easy

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