- 10 Minutes
- 30 Minutes
When it comes to peppers, jalapenos and bell peppers are two of the most popular. However, there are several other varieties to try, including the pepper that we’re using in this recipe – poblanos. Stuffed with chorizo sausage, rice, corn and tomatoes, topped with cheese and cooked on the grill, these poblano peppers are loaded with delicious Mexican flavors. Serve these grilled peppers with chips and salsa and a side salad with cilantro lime or avocado ranch dressing for a complete meal.
Heat the olive oil in a large sauté pan over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and cook for 1 additional minute. Add the sausage and cook for 5 minutes until cooked through, breaking into small pieces with a wooden spoon.
Remove from the heat and add the white rice, corn, tomato, cilantro, salt and pepper. Mix to combine.
Evenly divide the mixture between pepper halves and top each half with 1/4 cup of the shredded cheese.
- Preheat the grill to medium-low heat. Lightly grease the grill grates.
Place the stuffed peppers on the grill and cook for 15-20 minutes until the peppers are softened and the cheese is melted.
Recipe Tip: Alternatively, use Mexican chorizo sausage and remove the casings.