Chorizo and Cheese Stuffed Peppers Rellenos | CookOS

Chorizo and Cheese Stuffed Peppers Rellenos

Name: Chorizo and Cheese Stuffed Peppers Rellenos
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 poblano peppers; 1 lb raw chorizo sausage links; 2 cups shredded Monterey jack cheese; 4 roma tomatoes, roughly chopped; ½ cup chopped red onion; 4 garlic cloves, peeled; 1 jalapeño, seeded and chopped; ½ cup chopped cilantro, plus 1-2 tbsp extra for garnish; 2 tsp cumin; ½ tsp salt; ½ lime, cut into wedges

These low-carb chorizo and cheese stuffed poblano peppers are a simplified take on classic chiles rellenos, slow-cooked in a fresh tomato sauce made with jalapeños, garlic, and cilantro instead of being breaded and deep-fried.

🌍Mexican 🥗Gluten-Free 🏷️Low-carb 🏷️Chorizo 🏷️Poblano peppers Stuffed peppers

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Chorizo and Cheese Stuffed Peppers Rellenos

Total

2h 15m

Servings

Difficulty

Hard

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

Ingredients

4 poblano peppers
1 lb raw chorizo sausage links
2 cups shredded Monterey jack cheese
4 roma tomatoes, roughly chopped
½ cup chopped red onion
4 garlic cloves, peeled
1 jalapeño, seeded and chopped
½ cup chopped cilantro, plus 1-2 tbsp extra for garnish
2 tsp cumin
½ tsp salt
½ lime, cut into wedges

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Instructions

1
Cut poblano peppers in half, lengthwise, removing any seeds and membrane. Using your knife, remove the casings from the sausage links. Place split peppers cut side up on a cutting board and stuff with cheese and sausage. Sandwich the peppers back together and secure, if necessary, with a toothpick.
2
Place tomatoes, onion, garlic, jalapeño, cilantro, cumin, and salt in the bowl of a food processor, blend until smooth.
3
Divide sauce between two Suvie pans. Add stuffed peppers to the pans and place the pans into your Suvie. Input settings, and cook now or schedule. Suvie Cook Settings: Bottom Zone: Slow Cook High for 2 hours
4
After the cook, remove the pans from your Suvie. Transfer the peppers to a plate, temporarily, and pour the sauce into a bowl. Whisk to combine the sauce and set aside.
5
Return peppers to the Suvie pans, place the pans into your Suvie, and broil for 7 minutes.
6
Remove the pans from your Suvie. Divide sauce between 4 plates and top with peppers. Garnish with chopped cilantro and lime wedges before serving.

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Tips & Notes

Pro tips

Roast poblanos over an open flame or under the broiler for 2–3 minutes per side to blister the skin, then steam in a plastic bag for 5 minutes before peeling—this makes them easier to split and stuff without tearing.
Remove the chorizo from its casing and brown it in a skillet first to render fat and develop flavor before stuffing.
Don't overstuff the peppers; use about 2–3 tablespoons of chorizo mixture and a handful of cheese per pepper to prevent splitting during cooking.
Taste the tomato sauce before serving and adjust salt and jalapeño heat to your preference—the sauce is the star, so balance acidity and spice carefully.

Substitutions

Poblano peppers → Bell peppers or Anaheim peppers (bell peppers cook faster; Anaheims are more traditional)
Chorizo → Ground beef or pork mixed with cumin, chili powder, and paprika (or use Italian sausage for a milder version)
Monterey jack cheese → Oaxaca cheese, quesadilla cheese, or a mix of Monterey jack and cotija (for more authentic flavor)
Fresh cilantro → Parsley if cilantro is not available (flavor will be less bright; reduce amount as parsley is milder)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or in the slow cooker with a splash of water to restore moisture.

Common Questions

Can I use a different type of pepper instead of poblanos?

Yes. Bell peppers (red, yellow, or green) work well and cook faster. Anaheim or pasilla peppers are closer to the traditional chiles rellenos experience but poblanos offer the best balance of mild heat and flavor.

How do I know when the peppers are fully cooked?

The peppers should be very tender and easily pierced with a fork. The skin may wrinkle slightly and the cheese will be melted and slightly browned at the edges.

Can this recipe be made ahead?

Yes. Assemble the stuffed peppers up to 24 hours ahead, cover, and refrigerate. Add an extra 15–20 minutes to the slow cooking time when starting from cold.