Chorizo Stuffed Poblano Peppers |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 4 |
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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:
1 teaspoon olive oil |
3/4 pound bulk chorizo sausage |
1/2 cup cooked rice |
1/4 cup diced onion |
1/4 cup taco sauce |
1/4 cup shredded cheddar cheese |
1 teaspoon ground cumin |
2 poblano peppers, halved lengthwise and seeded |
2 tablespoons taco sauce, or to taste |
1/4 cup water |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. Bake in preheated oven until peppers are tender, about 1 hour.
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