Chorizo Stuffed Poblano Peppers recipe
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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
Nutrition Info
- 476.9 caloriescarbohydrate: 12.2 gcholesterol: 82.3 mgfat: 36.5 gfiber: 1.7 gprotein: 23.7 gsaturatedFat: 13.9 gservingSize: -sodium: 1237.6 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Chorizo Stuffed Poblano Peppers
Directions
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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.