Chorizo Stuffed Poblano Peppers
Description
When you think of stuffed peppers, you usually are thinking of bell peppers. This recipe fills poblano peppers with chorizo, rice, and taco sauce for a spicier version of a classic dish.
Ingredients
•
1 teaspoon olive oil
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3/4 pound bulk chorizo sausage
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1/2 cup cooked rice
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1/4 cup diced onion
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1/4 cup taco sauce
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1/4 cup shredded Cheddar cheese
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1 teaspoon ground cumin
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2 poblano peppers, halved lengthwise and seeded
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2 tablespoons taco sauce, or to taste
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1/4 cup water
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
2
Heat oil in a skillet over medium-high heat. Add chorizo; cook and stir until completely browned and broken into small pieces, 7 to 10 minutes. Off heat; stir in rice, onion, 1/4 cup taco sauce, Cheddar, and cumin until evenly mixed.
3
Fill pepper halves with chorizo mixture; place in a small casserole dish or pie plate. Drizzle remaining 2 tablespoons taco sauce over peppers. Pour water into bottom of dish; cover loosely with aluminum foil.
4
Bake in the preheated oven until peppers tender, about 1 hour.