Ingredients for - Chorizo and Rice-Stuffed Poblano Peppers
How to cook deliciously - Chorizo and Rice-Stuffed Poblano Peppers
1. Stage
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.
2. Stage
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.
3. Stage
Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
4. Stage
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.
5. Stage
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.
6. Stage
Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.
