Char the Peppers

Set your oven to broil and adjust the rack to the upper middle position. Arrange the peppers on a sheet tray and place in the oven and broil the peppers until charred on all sides. Watch and turn the peppers as they broil to get an even charring.

When the peppers are well charred on all sides, place them in a bowl and cover with plastic wrap to let them steam. Set the covered bowl of peppers aside.

Once the peppers come out, reduce the temperature to 400 degrees F and position the oven rack to the middle position.

The Filling

Sauté the chorizo over medium heat, breaking it up into small pieces as it cooks. The sausage is cooked when the pieces are darker in color and firm. Transfer the chorizo to a separate bowl, leaving any collected fat in the pan.

Over medium-high heat, in that same pan with the chorizo fat, drizzle in about 1-2 tablespoons of grapeseed or vegetable oil. Then add 1.5-2 cups of cooked and cooled Rice. Stir the rice and break up any clumps. Let the rice cook – it will stick to the bottom, but once the grains are crispy, they will release as you scrape the bottom with a sturdy silicone spatula. Keep scraping and letting the rice cook until nearly all of it is looking crispy.

Then add the diced red pepper and the frozen corn. Continue scraping the rice up from the bottom occasionally and let the bell pepper and corn cook until they've just softened. About 4 minutes.

Then add the cooked Chorizo back to the skillet and stir well to fully combine the mixture.

Cut the heat and turn your attention to the steamed peppers.

Prep the Peppers

Gently scratch and peel the charred skin off of the peppers. It comes off really easily after the steaming but be careful to not pierce or tear the flesh.

Once you have all (or nearly all) of the charred skin off, use a sharp knife to slice a slit in the flesh, from stem to bottom. Be sure to not cut all the way through the pepper through the other side. You will see the seeds up near the stem, just use your fingers to pinch off the clump of seeds. Then I like to rinse the peppers off under running water just to get all the loose seeds out and rinse off any stray char.

Once you have all the peppers scraped and seeded. Place them on a sheet tray to fill them with the stuffing.

Fill the Peppers and Bake

Spoon the filling into the peppers. Be sure to scoot the filling up to top to completely fill the peppers so there is a little mound of filling exposed.

Top the filling with grated cheese.

Place the filled peppers in the preheated 400 degree oven on the center rack. Let the peppers warm through and the cheese melt in the oven for about 7-10 minutes.

Use a fish spatula to transfer a Chorizo and Rice Stuffed Poblano Pepper to a plate. You can top with your favorite Mexican toppings. I have pickled red onions, cotija cheese and cilantro. Some other topping ideas: sour cream or crema, hot sauce, salsa, diced avocado and pickled jalapeño slices.