- 4 poblano peppers
- 2 cups instant brown rice
- 12 oz al fresco Chipotle Chorizo
- 1/2 cup roasted tomato salsa
- Queso Fresco
Well happy Friday to everyone! I’m so glad that today is finally here since this has felt like the week that won’t end. AND it’s actually starting to warm up, which makes me even happier. Today I have a more unique post for you as it combines two of my favorite things: Mexican food and stuffed peppers. I’ve paired up al fresco chorizo with poblano peppers for a spicy and flavorful combination. This was my first time trying chorizo and this is the perfect application for a sausage such as this.
Preheat the oven to 350°. Cook the rice according to the package instructions. Wash and remove the tops and seeds from the poblano peppers and then slice them in half.
Remove the casings from the sausage and chop them into small chunks. Combine the sausage and the rice in a bowl and toss to mix well. Divide the mixture evenly amongst the pepper halves and then place them snuggly in a baking dish. Place enough water in the bottom of the pan to just cover the bottom. This will create some steam to cook the peppers properly. Cover and bake the peppers for 30 minutes.
Remove the peppers from the oven and top them with the salsa and cheese and serve.