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5 recipes to learn to cook with your senses

By: Enrique Gili on June 21, 2012, 7:31 p.m.
Stuffed Peppers with Soy Chorizo

Photo: Enrique Gili

5 of 7

Stuffed Peppers with Soy Chorizo

Draw upon the natural sweetness of blackened peppers to complement the fire of soy-based chorizo.
Stuffed Peppers With Soy Chorizo


  • 10 ounces brown rice
  • 5 poblano chiles, stemmed and seeded
  • 3 tablespoons vegetable oil, divided
  • Dash salt
  • 1 medium-sized yellow onion, sliced thin
  • 12 ounces soy-based chorizo, casing removed
  • 2 ounces salsa
  • 1 cup pepper jack cheese, shredded
  • Sprinkle red chile flakes (optional)
Time estimates

Prep time: 25 minutes

Total time: 1 hour 30 minutes

Cooking directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cook brown rice according to package directions.
  3. Line baking sheet with aluminum foil. Coat peppers with 2 tablespoons oil. Place peppers on foil-lined baking sheet in single layer. Sprinkle with salt. Place on center rack of oven. Cook until skin begins to blacken and blister, about 20 minutes.
  4. In large heavy-bottomed skillet, heat remaining oil over medium-high heat, about 1 minute. Add onions. Cook until tender, 5 or six minutes. Bank onions to side of skillet. Add chorizo. Cook until aromatic, about 6 minutes. Combine with onions. Add cooked brown rice and salsa. Cover and reduce heat.
  5. Remove blackened peppers from oven. Allow to cool before handling, about 3 minutes. Add 1 heaping tablespoon rice, 1 heaping tablespoon chorizo. Sprinkle with cheese. Return to oven until cheese begins to brown and bubble, about 15 minutes. Serve hot.

Yield: Serves 5