Mexican stuffed peppers

Robin Lieneke

By
@icook65

I wanted to switch up from regular stuffed peppers. I saw the poblanos in the produce isle and had an inspiration. Just a few ingredients and my hubby likes them better than regular stuffed peppers.

Rating:
★★★★★ 1 vote
Comments:
Serves:
3-4
Prep:
20 Min
Cook:
40 Min
Method:
Bake

Ingredients

3-4
poblano peppers
1 lb
chorizo (mexican sausage, mild or medium
1 pkg
mexican rice (i use knorr)
1/2
onion, chopped
3 Tbsp
sour cream
1/3 c
cilantro, chopped fine
1 1/2 c
chihuahua cheese (can sub monterey jack or queso quesadilla)

Step-By-Step

1Cut tops off peppers and cut in half. Dice the pepper meat off the tops and set aside.
2Cook rice according to package directions. Meanwhile, in a skillet cook chorizo, onions and the diced tops of the peppers.
3Add rice to meat mixture. Stir in sour cream, 1/4 cup of cilantro and 3/4 cup of cheese.
4Fill pepper halves with meat and rice mixture and top with remaining cheese and cilantro. Bake at 350 for 35-40 minutes.

About this Recipe

Course/Dish: Pork
Main Ingredient: Rice/Grains
Regional Style: Mexican
Dietary Needs: Gluten-Free
Other Tag: Quick & Easy