Paella-Stuffed Poblanos

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Paella-Stuffed Poblanos
  • 4Servings


  • 2 teaspoons EVOO
  • 6 ounces semicured chorizo, casings discarded, chopped
  • 2 cups cooked store-bought spanish-style rice
  • 1/2 cup shredded manchego cheese
  • 4 large poblano chiles, seeded


Heat EVOO in large skillet and brown chorizo. Off heat, stir in rice and cheese. Stuff peppers with rice mixture; bake at 500 degrees until blistered, 10 minutes.