Chorizo Stuffed Poblano Peppers

Delicious and easy! Poblanos seemed like a logical choice for kicking stuffed peppers up a notch. We were amazed by how well these turned out. Give them a try! Recipe could easily be doubled or tripled as needed.

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.

Step: 3

Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.

Step: 4

Bake in preheated oven until peppers are tender, about 1 hour.

Per Serving: 477 calories; protein 23.7g; carbohydrates 12.2g; fat 36.5g; cholesterol 82.3mg; sodium 1237.6mg.

Tasty and not difficult to make , these appetizers work for any crowd or gathering . When throwing a get-together , big or few people , you can’t forget the appetizers . We’ve gathered of our best appetizer menus that are sure to impress your guests. From lips to spreads and all over in between, you’re sure to find the perfect snacks for any occasion .

For your holiday party, be sure to try the Cranberry roll of balls . If you’re crunched for time, the speedy Classic Cheese Tray is your go-to .