Chorizo-Stuffed Poblano Peppers
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INGREDIENTS
- 3 poblano peppers
- 3 cups mozzarella cheese, shredded
- coarse kosher salt
- 8 oz chorizo
- 1 green onion, thinly sliced
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INSTRUCTIONS
- Preheat the oven to 375°F and line a baking sheet with aluminum foil.
- Carefully cut each poblano pepper in half and remove the seeds. Lay the peppers cut-side up on the prepared baking sheet and fill each pepper half with 1/2 cup of shredded cheese. Lightly sprinkle with salt, then bake for 20-25 minutes, until the pepper slightly softens and the cheese is bubbly.
- While the peppers roast, cook the chorizo in a skillet until the fat renders and the meat turns crispy. Once the peppers have cooked, remove the peppers from the oven and evenly divide the chorizo among the poblano halves. Top with sliced green onion and serve with rice and beans.
