Chorizo and Rice-Stuffed Poblano Peppers

Step 1
Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Step 2
Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.

Step 3
Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.

Step 4
Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.

Step 5
Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.

Step 6
Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.