Chorizo Stuffed Poblano Peppers
Chorizo Stuffed Poblano Peppers are packed with a southwestern filling of rice, vegetables, and chillies for a simple and delicious meal.
Ingredients
- 4 poblano peppers
- 1 tbsp olive oil
- dash of salt and pepper
- 4 chorizo sausages
- 1 jalapeno diced
- 1/2 cup precooked rice
- 1 15 oz can of corn
- 1 15 oz can of black beans
- 1 15 oz can of diced tomatoes
- ½ cup cheddar cheese
- cilantro to garnish
Instructions
- Preheat the oven to 400 degrees F.
- Slice the poblanos in half and lay on a greased baking sheet. Drizzle with olive oil and sprinkle salt and pepper. Bake for 10 minutes and set aside.
- While the peppers are baking, crumble the sausage into a large pan over medium heat and cook through, about 10 minutes. Add the jalapeno and continue cooking for 3-4 minutes until soft.
- Add rice, corn, black beans, and diced tomatoes into the same pan. Stir and continue cooking until warm, about 5 minutes.
- Spoon out the mixture into the baked poblano halves. Top with cheese and bake for 15 minutes. Garnish with cilantro and serve.
