6-8large poblano or other peppers of your choiceroasted (skins charred)
½lbChorizooptional, can be left out if your prefer this vegetarian
1cupred peppersmedium diced, any color will work
salt & pepper to taste
1cupfresh tomatoesmedium diced
2cupscooked riceyour favorite variety
2cupssalsa verdeyour favorite storebought or homemade
2cupsgrated cheese, dividedMonterrey Jack or a good melting cheese
Serve with shredded lettuce, chopped green onion, cilantro, sour cream.
Roasting the peppers and make the rice
Char the outside of the pepper under the broiler, on the grill, or on the gas flame if you have a gas stove.Place the roasted peppers in a bowl and cover so the steam will allow the skin to soften and can be peeled off. Peeling back all of the skin isn't necessary, it's really your preference how much you take off.
Prepare your favorite rice - enough for 2 cups.
Pepper stuffing mixture
Chop the onions, bell pepper, and tomatoes into a medium dice. Set aside. (optional, for a pop of color on the top of your stuffed peppers, you can hold back a few pieces of the chopped tomato and place them on top of the stuffed peppers once they're in the baking dish. After chopping them, set aside a few of the brighter pieces if you want to do this)
In a medium-large pot brown the chorizo over medium to medium-high heat. Dab away most of the grease or drain. Leave about 2 tablespoons of grease in the pot.
Add onion and bell pepper. Saute with the chorizo for 3-5 minutes until the veggies start to soften. Scraping the bottom of the pot frequently.
Add the taco seasoning, oregano, salt & pepper, and garlic. Stir to coat the mixture and allow the seasonings to bloom. About 30 seconds. Add the chopped tomatoes and scrape the bottom of the pot to release the browned bits. Stir thoroughly. Adjust the heat if you need to turn it down so the seasonings don't burn.
Stir in the cooked rice and 1 cup of the cheese. Taste for seasoning.
To stuff the peppers
Peel away as much charred skin from the roasted pepper as you prefer. Carefully slice a T shape down one side of the pepper (I look for a flat side). Remove the interior portion of the stem but leaving the exterior intact if you can. Remove the seeds.
Roughly eyeball how much stuffing you have and how large your peppers are, dividing up how much filling to use in each pepper. It's hard to specify how much stuffing to use per pepper - it just depends on the size of the peppers.Stuff each pepper with the filling.
Spoon in about ¼ cup of your favorite salsa verde or red salsa in the bottom of a baking dish.Arrange your stuffed peppers in the dish. (If you saved back a few pieces of tomato, place them on the peppers, scattering them for color.)Spoon the salsa verde around the edges of the peppers and drizzle a few spoonfuls on top. Sprinkle on the remaining cheese, getting some around each pepper.
Bake in a 375F preheated oven
Cover your dish with foil and bake at 375F for 20 minutes, then uncover and bake an additional 10-15 minutes longer or until bubbly and the cheese is browning.
Serve with shredded lettuce and cilantro, sour cream, and salsa verde per your preference.