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Stuffed Poblano Peppers
Serves 6 |
The best flavors stuffed into a pepper.
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Ingredients:
| 6 poblano peppers, tops removed, seeded and cored |
| 1 1/2 cups diced chorizo |
| 2 tablespoon olive oil |
| 1/2 cup diced onion |
| 2 cloves garlic, finely minced |
| 2 tomatoes, diced |
| 4 canned chipotle chiles in adobo sauce, diced |
| 1 teaspoon cumin |
| 1/2 teaspoon oregano |
| 1 cup cooked rice |
| 1 cup hot salsa |
| 1 cup vegetable broth |
| 1/3 cup grated Asiago cheese |
Directions:
- Heat oven to 400° F.
- In a large skillet over medium heat, sauté chorizo in olive oil. Add onion and garlic and cook for about 5 minutes.
- Add tomatoes, chipotles, cumin, oregano and rice and cook for an additional 5 minutes.
- Place peppers in a large baking dish and fill each with sausage mixture. Combine salsa and broth and spoon around peppers. Cover pan and bake 25 minutes.
- Remove from oven and sprinkle peppers with grated Asiago cheese. Bake an additional 10-15 minutes, until cheese is golden and melted.
| Cooking Method: | Bake, Stovetop |
| Main Ingredient: | Peppers |
| Course: | Side |
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