Stuffed Poblano Peppers With Chorizo & Avocado

1. 1

   Prepare all your stuffing ingredients: If using corn on the cob, boil or grill until cooked through, then remove the kernels from the cob. If using dried beans, soak and cook. If using canned black beans, rinse thoroughly. Mexican chorizo should be uncooked, but if you're using Spanish chorizo, chop it into small pieces.

2. 2

   Heat the olive oil in a large skillet. Add the onion and cumin and cook until the onions soften, about 5 minutes. Add the chorizo to the skillet and break it up with a wooden spoon. Cook until the sausage is cooked through and no longer pink, about 10 minutes. Add the black beans and corn and cook another 5 minutes, until all ingredients are cooked and warmed through.

3. 3

   Meanwhile, heat the oven to 400-degrees. Halve the poblano peppers lenght-wise and remove the stems and seeds (wash your hands afterwards - they'll burn your eyes a bit if you accidentally rub them or touch your face with the pepper remnants still on your hands). Just after you add the chorizo to the skillet, rub each pepper half with olive oil and place on a rimmed baking sheet. Roast for about 10-15 minutes, until the skins start to blister but the peppers retain their shape.

4. 4

   Turn on the broiler. Stuff each poblano pepper half with the filling. Top with a few chunks of raw tomato, then sprinkle with cheese. Broil until the cheese melts and is bubbly and brown, between 3 to 5 minutes. Top with a generous portion of avocado and serve.

* Per serving · 4 servings · Values may vary.