Chorizo Stuffed Poblano Peppers

1. 1

   Cut the tops off of your poblano peppers and clean out the seeds.

2. 2

   Cut vertically down one side of the pepper only.

3. 3

   Pull open a little bit an set off to the side on baking sheet.

4. 4

   Pre-heat oven to 375 degrees.

5. 5

   Dice your spanish onion and throw into skillet with your ground chorizo.

6. 6

   Cook until meat is 3/4 of the way done.

7. 7

   Lay a bed of cheese in the bottom of each pepper.

8. 8

   Stuff each pepper with the chorizo.

9. 9

   Pour a little enchilada sauce over each pepper.

10. 10

    Add more cheese to each pepper and more enchilada sauce.

11. 11

    Place in oven for 25-30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.