Poblano Stuffed

1. 1

   grill the poblanos until blistered on all sides, place in a large bowl and cover with plasic wrap for 20 minutes

2. 2

   Saute chorizo until brown, remove and add chopped onions and garlic. Cook for 5 minutes, then add bell pepper, continue to cook for 5 minutes.

3. 3

   Add rice, corn and cumin and cook for 5 minutes more. Add the chorizo and mix to warm all ingredients.

4. 4

   Remove the charded black from peppers and slice each to remove seeds, leave the stem.

5. 5

   Place about 1/2 cup of mixture into each pepper and sprinkle with cheese. Cook in a 450 degree oven for 10-15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.