Chiles Poblanos Rellenos de Chorizo (Chorizo Stuffed Poblano Peppers)
Roasted, peeled poblano chillies stuffed with spicy chorizo and melting cheese, baked in a light tomato sauce.
Made with Salsa roja (cooked red salsa) and Homemade Mexican chorizo. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelMedium
- Costabout £1.55 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the grill to high. Grill the whole poblanos for 12 to 15 minutes, turning often, until the skin is blistered and black in places.
13 min - 2
Put them in a bowl, cover with cling film and leave for 15 minutes. Peel off the skin, then make a slit down one side and remove the seeds, keeping the stem on.
15 min - 3
Heat the oven to 200°C (180°C fan). Cook your homemade Mexican chorizo (see the base recipe) in a cold pan for 8 minutes. Add the onion for 3 minutes, then the rice.
11 min - 4
Spoon the filling into the peppers, add the cheese and close them over.
- 5
Pour your salsa roja (see the base recipe) into a baking dish and sit the peppers in it. Bake for 15 minutes until the cheese melts.
15 min - 6
Scatter with coriander and serve with the sauce spooned over.
Tips
- Poblanos vary in heat. Taste a tiny bit of raw flesh and reduce the chorizo if yours are fiery.
- Do not skip the 15 minute steam, which loosens the skin.
- Choose wide, flat poblanos that will hold the stuffing, not narrow ones.
Storing and freezing
Keeps in the fridge for up to 3 days once cooled within 2 hours. Reheat until steaming hot throughout. Freezes for up to 2 months.
Questions
Can I use green peppers instead?
Yes. Use large green peppers, roasted and peeled the same way. They are milder and sweeter than poblanos.
Why no batter?
Traditional chiles rellenos are coated in egg batter and fried. This baked version skips it, so it is lighter and egg free.
Is it gluten free?
Yes. There is no flour or batter, and the chorizo, rice and salsa contain no wheat, egg or nuts.
More made with salsa roja (cooked red salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.