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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.
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
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
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.
Step 4
Bake in preheated oven until peppers are tender, about 1 hour.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 477 | |
| % Daily Value * | |
| Total Fat37g | 47% |
| Saturated Fat14g | 70% |
| Cholesterol82mg | 27% |
| Sodium1238mg | 54% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber2g | 6% |
| Total Sugars1g | |
| Protein24g | |
| Vitamin C36mg | 180% |
| Calcium73mg | 6% |
| Iron2mg | 12% |
| Potassium486mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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