Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 477
- Carbohydrate: 12g
- Fat: 37g
- Fiber: 2g
- Protein: 24g
- Sugar: 1g
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