CHORIZO STUFFED POBLANO PEPPERS

Chorizo Stuffed Poblano Peppers image

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.

Provided by jiver

Time 1h30m

Yield 4

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 476.9 calories, Carbohydrate 12.2 g, Cholesterol 82.3 mg, Fat 36.5 g, Fiber 1.7 g, Protein 23.7 g, SaturatedFat 13.9 g, Sodium 1237.6 mg, Sugar 1.3 g