Here is our 2nd post in our Grill it Up series.
The Grilled Stuffed Poblano Pepper.
This was a huge hit in our house. The chorizo had great flavor in the pepper and it was really a fast recipe to throw together.
The filling can be frozen if you do not use it all for this meal, which is what happened with us. My husband said he think it would make amazing enchiladas so I think that will be my next recipe challenge!
Grilled Stuffed Poblano Peppers
- 1 tablespoon olive oil
- 1 small red onion, minced
- 4 medium cloves garlic, minced
- 2/3 pound raw Mexican chorizo, removed from casings
- 1 1/2 cups cooked white rice
- 1/2 can of rotel, slightly drained
- 1/3 cup finely chopped fresh cilantro
- 1/3 cup Chobani plain greek yogurt
- 1/4 grated cotija cheese
- salt and pepper to taste
- 4 large poblano peppers, halved lengthwise and seeded
- 1 cup shredded pepper jack cheese
Heat 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 rice, rotel, yogurt, cilantro, and cotija cheese to bowl with meat mixture and mix until combined. Season with salt and pepper to taste. Spoon mixture into cavities of split poblanos and top with pepper jack cheese.
Place peppers on your heated grill over low-medium heat and grill for 20-30 minutes or until they have softened. Remove and serve.
We served this with a side of fresh gucamole. It was delicious meal! Another great idea to make this a vegetarian meal is to sub black beans for the chorizo! I can not wait to do that variation!
Do not forget to check out my co-host Following in my Shoes for another great grilled recipe this week!
Do you have a great grilling recipe you want to share? Link it up below!