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    Recipe of the Week | Chorizo-Stuffed Poblano Peppers

    Chorizo Stuffed Poblano Pepper | Photo Credit Randolph Graham

    This is a tasty and colorful appetizer that doubles as a complementary side dish for almost any entrée. It’s that good. Nuff said.


    5 Poblano peppers

    1 tablespoon extra-virgin olive oil

    ½ white onion (chopped fine)

    1 small jalapeño pepper (seeded and chopped fine)

    2 chorizo sausages (chopped into ¼-inch pieces)

    1¾ cups cooked brown basmati rice

    1¼ cups canned black beans (rinsed and drained)

    1 cup fresh corn off the cob (about one corn cob)

    ½ teaspoon California chili powder

    1½ teaspoon cumin

    1 teaspoon Mexican oregano (not Mediterranean oregano)

    Salt and pepper to taste

    2½ cups Monterey Jack cheese (finely shredded)

    3 green onions (sliced for garnish)



    Preheat oven to 375 degrees.

    Cut peppers in half lengthwise. Remove seeds and ribs. Rinse and place on a baking sheet. Place the peppers in the center rack of an oven set on broil. Roast for four to five minutes on one side, turn over and roast for another four minutes. Remove from the oven and set aside.

    While the peppers are roasting, chop the chorizo into ¼-inch pieces. Measure out 1½ cups and set aside. My omnivore wife, Robin, likes this dish with either meat or vegetarian chorizo. I like vegetarian chorizo, but if you are an omnivore like Robin, substitute your favorite meat chorizo.

    Heat the oil in a large skillet on medium-high heat.  Add in the onion and jalapeño and sauté for two minutes.  Reduce heat to medium. Add the sausage, stir, and sauté until sausage is warmed, about six minutes more.  Stir in rice, beans, and corn.  Sprinkle in the seasonings (chili powder thru salt and pepper) and stir well to combine. Remove from heat and set aside.

    Place the cooked peppers on a baking sheet and mound the sausage mixture onto each pepper. Top liberally with shredded cheese. Bake for 20 minutes or until the cheese begins to brown.

    To serve, sprinkle with green onions. You can also drizzle a creamy chipotle dressing over the top of each one for extra taste.


    Check out all of Chef Randy’s cookbooks on Amazon:

    Chef Randy’s latest book: Ojai Valley Quarantine Cookbook 

    For additional recipes, see Chef Randy’s website at

    Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at for more recipes.


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    Susan Giangrande
    Susan Giangrande
    3 years ago

    Make it printable, please.

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