Delicious and easy! Poblanos seemed like a logical choice for kicking stuffed peppers up a notch. We were amazed by how well these turned out. Give them a try! Recipe could easily be doubled or tripled as needed.
Ingredients
- olive oil: 1 tsp
- bulk chorizo sausage: 0.75 pound
- rice: 0.5 cup (cooked)
- onion: 0.25 cup (diced)
- taco sauce: 0.25 cup
- cheddar cheese: 0.25 cup (shredded)
- ground cumin: 1 tsp
- poblano peppers, halved lengthwise and: 2 piece (seeded)
- taco sauce: 2 Tbsp (to taste)
- water: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
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Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
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Bake in preheated oven until peppers are tender, about 1 hour.
