Chorizo Stuffed Poblano Peppers
Poblano peppers are very mild yet flavorful and are great for stuffing. When combined with zesty quality of chorizo (Mexican sausage) you get great southwest flavor that’s sure to please.
4 Large fresh Poblano peppers
1 C Short grain rice
½ lb. Bulk chorizo from butcher case
1½ C Chicken stock
½ Red bell pepper, roasted & diced
½ C Dry white wine
½ Green bell pepper, diced
1½ C Shredded Cheddar/Jack cheese blend
1 Onion, diced
½ C Frozen sweet corn
3 Cloves garlic, minced
2 TBS Arizona Chipotle Rub
Preheat oven to 400° F. Place chorizo in frying pan over medium high heat and brown well (about 3 minutes). Add Arizona Rub, peppers, onions and garlic. Mix well and sauté until onions are translucent. Add rice and brown for 3 to 4 minutes. Over high heat, add wine and stir for 2 minutes. Add chicken broth and continue to stir for 3 minutes. Cover and reduce heat to low. Simmer approximately 20 minutes until all liquid is absorbed and rice is tender.
While chorizo and rice mixture is simmering, place poblanos on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, carefully slice open and remove ribs and seeds. When rice is finished cooking, stuff chilies with rice mixture. Place the chilies in casserole dish or individual serving dishes and bake. After 10 minutes, remove from oven, cover each pepper with cheese and return to oven for until cheese is browned and melted (3 to 5 minutes). Serve with lime slice.
*Cook times are approximate.