In a large skillet over medium heat, sauté chorizo in olive oil. Add onion and garlic and cook for about 5 minutes.
Add tomatoes, chipotles, cumin, oregano and rice and cook for an additional 5 minutes.
Place peppers in a large baking dish and fill each with sausage mixture. Combine salsa and chicken broth and spoon around peppers. Cover pan and bake 25 minutes.
Remove from oven and sprinkle peppers with grated Asiago cheese. Bake an additional 10-15 minutes, until cheese is golden and melted.
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Stuffed Poblano Peppers
Serves 6
Ingredients:
6 poblano peppers, tops removed, seeded and cored
1 1/2 cups diced chorizo
2 tablespoon olive oil
1/2 cup diced onion
2 cloves garlic, finely minced
2 tomatoes, diced
4 canned chipotle chiles in adobo sauce, diced
1 teaspoon cumin
1/2 teaspoon oregano
1 cup cooked rice
1 cup hot salsa
1 cup chicken broth
1/3 cup grated Asiago cheese
Directions:
Heat oven to 400° F.
In a large skillet over medium heat, sauté chorizo in olive oil. Add onion and garlic and cook for about 5 minutes.
Add tomatoes, chipotles, cumin, oregano and rice and cook for an additional 5 minutes.
Place peppers in a large baking dish and fill each with sausage mixture. Combine salsa and chicken broth and spoon around peppers. Cover pan and bake 25 minutes.
Remove from oven and sprinkle peppers with grated Asiago cheese. Bake an additional 10-15 minutes, until cheese is golden and melted.
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