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Stuffed Poblano Peppers
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Serves 6 |
The best flavors stuffed into a pepper.
|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 chicken broth|
|1/3 cup grated Asiago cheese|
- 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 chicken 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.
|Cooking Method:||Skillet, Bake|
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