Stuffed poblano peppers are a delicious Mexican recipe that is sure to impress your friends and family! Join Eric from Simply Elegant Home Cooking as he demonstrates his take on this delicious recipe! This dish combines the mild heat from the poblano better with Mexican style rice, chorizo, melted cheese, and is topped with a cool avocado cream which perfectly balances out the heat. This dish can be customized by using different types of ground meats, veggies, and spices so use this recipe as a guide and feel free to explore and customize the dish to your tastes!
Ingredients:
-6 poblano peppers
-1 cup basmati rice
-1/2 pound chorizo
-1/2 white onion
-3 cloves garlic
-2 tablespoons tomato paste
-1/2 teaspoon Mexican chili powder
-1/2 teaspoon ground cumin
-2 tablespoons Spanish extra virgin olive oil
-1/2 cup shredded Monterey Jack cheese
-2 avocados
-4 tablespoons Greek yogurt (or substitute with Mexican crema or sour cream)
-1/2 lime
-salt
Directions:
-Soak the basmati rice in cold water for 30 minutes.
-While rice soaks, make the avocado cream by removing the flesh from 2 ripe avocados. Season with salt and add the juice of the lime. Combine until smooth using a hand mixer. After the avocados are smooth, add in the Greek yogurt and continue mixing until fully incorporated and smooth.
-After 30 minutes in the water, the rice is ready to be rinsed and drained. Rinse 3-4 times or until the water is no longer cloudy. Drain in a fine mesh strainer.
-Add the rice to a small saucepan along with 1 ½ cup of cold water. Add in the Mexican chili powder, cumin, and a small amount of the extra virgin olive oil. Stir to combine. Turn on the burner to mexium heat.
-Once the rice is at a rapid simmer, stir again, cover, and turn the heat down to the lowest setting. Cook for 15 minutes untouched.
-While the rice cooks, prep the poblano peppers. Cut off the top third of the peppers, remove the core, and shake to remove the seeds (it is OK if a few remain to add some gentle spiciness).
-Dice the cut off tops of the peppers, along with half of a white onion.
-Once ready is cooked, move the covered saucepan off the heat.
-Preheat the oven to 350F and also preheat a large skillet over medium heat. Preheat a sheet pan in the oven as well.
-Once the skillet is hot, add the chorizo. Use a spatula to break it apart if necessary. After about 5 minutes of cooking time, add in the diced peppers and onion. Continue cooking over medium heat, stirring occasionally.
-After several minutes, clear out a space in the middle of the skillet and add in the tomato paste and garlic. Use a spatula to move around and slowly incorporate the tomato and garlic through the chorizo and vegetables.
-After fully incorporated, turn off the heat. Add in the rice and mix until fully combined.
-Use a spoon to add in the meat and rice mixture into the peppers. Remove the preheated sheet pan from the oven and lightly oil it with extra virgin olive oil. Arrange the stuffed poblano peppers onto the sheet pan, and place back into the oven.
-Cook the peppers for 15-18 minutes or until desired doneness is achieved. If using cheese, add this in about 10 minutes into the baking process.
-Serve with the avocado cream sauce and enjoy!