In a large skillet over medium heat, sauté chorizo in olive oil. Add onion and garlic and cook for about 5 minutes.
Add tomatoes, chipotles, cumin, oregano and rice and cook for an additional 5 minutes.
Place peppers in a large baking dish and fill each with sausage mixture. Combine salsa and broth and spoon around peppers. Cover pan and bake 25 minutes.
Remove from oven and sprinkle peppers with grated Asiago cheese. Bake an additional 10-15 minutes, until cheese is golden and melted.
In no event shall DC Stewart Nutrition Labs, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
Looking for a healthier option to enjoy for lunch or dinner? Check out these delicious Autumn salads. View Recipes >
Delicious recipes for the afternoon
Who said brown bag lunches have to be a sandwich and apple? View Recipes >
Email Recipe
Stuffed Poblano Peppers
Serves 6
Ingredients:
6 poblano peppers, tops removed, seeded and cored
1 1/2 cups diced chorizo
2 tablespoon olive oil
1/2 cup diced onion
2 cloves garlic, finely minced
2 tomatoes, diced
4 canned chipotle chiles in adobo sauce, diced
1 teaspoon cumin
1/2 teaspoon oregano
1 cup cooked rice
1 cup hot salsa
1 cup vegetable broth
1/3 cup grated Asiago cheese
Directions:
Heat oven to 400° F.
In a large skillet over medium heat, sauté chorizo in olive oil. Add onion and garlic and cook for about 5 minutes.
Add tomatoes, chipotles, cumin, oregano and rice and cook for an additional 5 minutes.
Place peppers in a large baking dish and fill each with sausage mixture. Combine salsa and broth and spoon around peppers. Cover pan and bake 25 minutes.
Remove from oven and sprinkle peppers with grated Asiago cheese. Bake an additional 10-15 minutes, until cheese is golden and melted.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
