Chorizo and Rice-Stuffed Poblano Peppers

Chorizo and Rice-Stuffed Poblano Peppers Spicy chorizo and rice stuffed into poblano peppers and roasted to perfection.

• Step 1

  Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

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• Step 2

  Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.

• Step 3

  Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.

• Step 4

  Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.

• Step 5

  Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.

• Step 6

  Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.

Per Serving: 661 calories; protein 33.5g; carbohydrates 25g; fat 47.3g; cholesterol 110.3mg; sodium 1791.7mg.