1. *If you can't find a package of ground Chorizo sausage, buy them whole and remove the casings before cooking. 2. In a large pan on medium heat, add a tablespoon of olive oil. Put the ground Chorizo in the pan, and break it all up so it can cook evenly. Stir occasionally and continue cooking as you work on the ingredients. 3. Meanwhile, start a large pot of salted water to boil. 4. While you are waiting for the water to boil, start preparing your Poblano peppers. Slice the tops off of the pepper, and scoop out the inner seeds. Discard the seeds, but save the tops of the peppers. 5. Add the Poblano peppers to the boiling water, and set up an ice bath ready on the side. After about 8 minutes, plunge them in the ice water. 6. Start another pan on medium heat with a tablespoon of olive oil. 7. Take the reserved tops of the Poblano peppers and trim off the stem and inedible parts. Mince the remaining pepper. 8. Add the pepper and chopped onion to the pan. Saute a few minutes, then add the chopped red bell pepper. Saute for a few minutes longer. 9. Next, add the rice, and mix all together. Stir in the tomato paste and water. 10. Add the cooked Chorizo sausage and stir well. 11. Season with salt and pepper or seasoning salt to your liking. Finish with a squeeze of half of lime. 12. Remove the peppers from the ice bath and shake off excess water. Have a 13 x 9 pan ready, and begin stuffing each pepper with the mixture. Lay the stuffed peppers in the pan. 13. Pour the enchilada sauce over all the peppers, allowing excess to drip into the pan. 14. Sprinkle cheese evenly over the tops of the peppers. 15. Bake in a 400 degree oven for about 10 minutes, or until cheese is melted. 16. Serve with extra enchilada sauce, refried beans, and sour cream. 17. Enjoy! ---------------------------------------------------------------------------
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