Description
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
- ¾ pound bulk chorizo sausage
- ½ cup cooked rice
- ¼ cup diced onion
- ¼ cup taco sauce
- ¼ cup shredded Cheddar cheese
- 1 teaspoon ground cumin
- 2 poblano peppers, halved lengthwise and seeded
- 2 tablespoons taco sauce, or to taste
- ¼ cup water
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake in preheated oven until peppers are tender
- about 1 hour.
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
Servings: 4