Chorizo and Rice-Stuffed Poblano Peppers
Description
Chorizo sausage, rice, green chiles, and tons of vegetables are stuffed into poblano peppers and baked into one big dishful of deliciousness.
Ingredients
•
1 pound chorizo sausage
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1 (10 ounce) can diced tomatoes with green chile peppers
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1 small onion, diced
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1 small carrot, grated
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1 small stalk celery, grated
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2 tablespoons minced garlic
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1 teaspoon Worcestershire sauce
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1 teaspoon adobo seasoning
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1 teaspoon dried basil
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1 teaspoon dried cilantro
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1 cup cooked long-grain rice
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1 tablespoon chopped fresh parsley
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olive oil cooking spray
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4 poblano peppers, halved and seeded
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1/2 cup water
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1/8 cup shredded Cheddar cheese
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1/8 cup shredded mozzarella cheese
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1/8 cup shredded pepper Jack cheese
Directions
1
Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2
Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.
3
Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
4
Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.
5
Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.
6
Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.