Stuffed Poblano Peppers

These are mighty good but have a substantial amount of heat! I make the stuffing for 8 Poblanos but only make 4. I freeze the remaining stuffing to make another 4 at a later date.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 450 degrees. Roast the Poblano Peppers on a cookie sheet for 10-15 minutes until they begin to soften.

Step 2

Heat olive oil in a medium skillet over medium-high heat until shimmering. Add onion and sauté until lightly browned, about 5 minutes.

Step 3

Add garlic and cook until fragrant, about 30 seconds. Add chorizo, breaking sausage into small pieces with a wooden spoon, and cook until cooked through, about 5 minutes.

Step 4

Add rice, Rotel, Tomato sauce, corn, beans, green chilies and spices with meat mixture and mix until combined.

Step 5

Once the peppers are cool enough to handle, make a slit in each pepper and remove the seeds and ribs.

Step 6

Fill each pepper with meat mixture and top with pepper jack.

Step 7

Bake for 10-15 minutes until the cheese is bubbly.

Step 8

Plate and enjoy!