Zutaten für Spicy Chorizo Stuffed Poblano Peppers With Cheese
- 6 poblano peppers
- 1 tablespoon olive oil
- 1 lb chorizo sausage
- 1 1/2 cups cooked brown rice
- 1/2 cup chopped onion
- Red Bell Pepper
- Tomato Paste
- Water
- Lime wedges (optional)
- 1 1/2 cups shredded monterey jack cheese
- 1 (10 ounce) can red enchilada sauce
- 2 cloves garlic, minced
- 1 cup frozen corn
- 1 (15 ounce) can black beans, rinsed and drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Chopped fresh cilantro (optional topping)
- Sour cream (optional topping)
- Refried beans (optional serving suggestion)
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Zubereitung von Spicy Chorizo Stuffed Poblano Peppers With Cheese
- Preheat oven to 375°F (190°C).
- Blanch the poblano peppers: Bring a large pot of salted water to a boil. Add the poblanos and cook for 2-3 minutes, until slightly softened. Immediately transfer to an ice bath to stop the cooking process. Once cool enough to handle, peel off the skins and remove the stems and seeds.
- Prepare the filling: In a large skillet, brown the chorizo over medium heat. Drain off any excess grease. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the rice, corn, and black beans. Season with cumin, chili powder, salt, and pepper. Cook for another 5 minutes, until heated through.
- Stuff the peppers: Fill each poblano pepper generously with the chorizo and rice mixture.
- Assemble and bake: Place the stuffed peppers in a baking dish. Pour the enchilada sauce over the peppers, ensuring they are mostly covered. Sprinkle generously with shredded cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the peppers are tender.
- Serve immediately with refried beans and sour cream.
Nutrition Information (Approximate per serving)
Sodium
165 g
Sugar
36g
Fat
222g
Carbs
60g
