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.
- 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
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.
Preparation time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Servings: 4 – Yield: 4 servings