Ingredients

• 1 teaspoon olive oil
• 12 ounces bulk chorizo sausage
• 0.5 cups cooked rice
• 0.25 cups diced onion
• 0.25 cups taco sauce
• 0.25 cups shredded Cheddar cheese
• 1 teaspoon ground cumin
• 2 poblanos peppers , halved lengthwise and seeded
• 2 tablespoons taco sauce , or to taste
• 0.25 cups water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium-high heat. Add chorizo; cook and stir until completely browned and broken into small pieces, 7 to 10 minutes. Off heat; stir in rice, onion, 1/4 cup taco sauce, Cheddar, and cumin until evenly mixed.
3. 3 Fill pepper halves with chorizo mixture; place in a small casserole dish or pie plate. Drizzle remaining 2 tablespoons taco sauce over peppers. Pour water into bottom of dish; cover loosely with aluminum foil.
4. 4 Bake in the preheated oven until peppers tender, about 1 hour.

Nutrition per serving