Southwest Stuffed Poblano Peppers

I made a couple changes. Added about third cup of Mexican (not Spanish) Chorizo to the meat mixture, because I had it left over. I substituted Rotel Mild for the fire roasted tomatoes, because that's what I had. Used black refried beans, again, it's what I had. I layer the stuffing like lasagna. First the refrieds, then the rice, then a couple of tablespoons of enchilada sauce because I could tell it would be dry, then some cheese, then the meat mixture. Topped with a couple more tablespoons of sauce and a heap of cheese. Next time I'll use more chorizo and maybe spice it up a little more. The flavor was very good, but since poblanos are so mild it really needs something to add a little heat. Forgot to add.... I pre-baked the Poblano's dry for 20 minutes. Even with the additional cooking time they were just a little more al denté than I prefer. Maybe add a little water to the pan for the pre-baked next time.

Great flavor. A little spicy for the kids (next time using bell peppers for theirs).

So good! I added the juice from the canned tomatoes plus some tomato juice since someone said it was dry. I'll definitely be making it regularly.

This could have been a great recipe if only there was some kind of sauce or liquid. The stuffing ended up being very dry, which was the only bad thing about the dish. Also, it's better to cut a slit in the pepper and stuff, rather than cut the whole pepper in half.

Added more spices & left out corn

I wonder if I could leave the meat out and make it vegetarian?