Potato Stuffed Poblano Peppers #Sp5

1. 1

   Preheat oven to 425 degrees Farnhieght.

2. 2

   Brown the Chorizo in a skillet if it is not crumbled, crumble it before browning it. and set aside to cool for a few minutes.

3. 3

   Cut the peppers in half lengthwise and clean out the seeds.

4. 4

   in a mixing bowl mix together the potatoes, 1/2 cup of the cheese and the Chorizo and salt & pepper to taste.

5. 5

   Put a little cooking oil on the outside of the peppers and place them on a baking sheet.

6. 6

   Fill the peppers with 1/2 cup of the potato mixture in each one.

7. 7

   sprinkle the remaining cheese equally over the top of the peppers.

8. 8

   After the peppers are cooked top with a tablespoon of your favorite prepared salsa and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.