Zutaten für Chorizo Stuffed Poblano Peppers Can Sub Sweet Peppers
- 4 large poblano peppers OR 6-8 large sweet bell peppers
- Chorizo Sausage
- Onion
- Garlic Cloves
- Corn Kernel
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 cup crumbled cotija cheese
- Monterey Jack Cheese
- Salt and pepper to taste
- Sour cream, for serving
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Zubereitung von Chorizo Stuffed Poblano Peppers Can Sub Sweet Peppers
- Preheat oven to 425°F (220°C).
- Heat a large non-stick skillet over medium-high heat. Add chorizo and cook for 6-8 minutes, breaking it up with a wooden spoon until browned.
- Add chopped onion and minced garlic to the skillet. Cook for 2-3 minutes until softened.
- Stir in frozen corn, tomato paste, oregano, cilantro, and cumin. Cook for another 2 minutes, stirring constantly.
- Remove from heat and stir in cotija cheese. Season with salt and pepper to taste.
- Halve poblano peppers lengthwise; remove seeds and membranes. (If using sweet peppers, halve and remove seeds.)
- Spoon the chorizo mixture into the peppers and top with shredded cheese.
- Arrange stuffed peppers in a baking dish. Pour 2 tablespoons of water into the bottom of the dish.
- Lightly grease a large sheet of aluminum foil with cooking spray or olive oil.
- Cover the baking dish tightly with the foil.
- Bake for 20 minutes.
- Carefully remove the foil and bake for an additional 15-20 minutes, or until peppers are tender and cheese is melted and bubbly.
- Serve immediately with a dollop of sour cream.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
10g
Fat
85g
Carbs
9g
