Poblano peppers are perfect for stuffing. They’re just the right shape, have a good durability to hold other ingredients, and they add the slightest bit of heat to your meal. These poblanos are stuffed with a mixture of crispy chorizo, tender cauliflower rice, flavorful cilantro, and loads of gooey cheddar cheese! Jessica L.
Bring a pot of water to a boil. Meanwhile, prepare the poblano peppers by removing their stems and seeds. When ready, place the hollowed peppers in the water, and simmer for about 5 minutes. The peppers need to be soft enough to pierce with a fork, but firm enough to not fall apart.
Remove the peppers from the water to cool when done cooking. Heat a medium-sized pan over medium heat on the stove, and toss in the raw chorizo. Cook the chorizo until it releases its fat in the pan while you break it up with a spoon or spatula.
Stir the cauliflower rice into the chorizo. Cook the ingredients until all liquid has evaporated and the ingredients are golden brown.
Set the chorizo mixture aside in a new bowl to cool. Preheat and oven to 350 degrees. Meanwhile, stir in a ½ cup of the cheddar cheese and all the cilantro into the bowl of chorizo and rice. It’s okay if the cheese melts slightly.
When the poblano peppers are cool enough to handle, stuff both peppers with the chorizo mixture. Set the stuffed peppers in a small baking dish. Use the last ¼ c. of cheddar cheese to seal the opening of the peppers as well as to sprinkle of top.
Bake the peppers for approx. 22 minutes – just long enough for the cheese to melt and the peppers to brown slightly. Enjoy hot!