Chorizo-Stuffed Poblano Peppers

Ingredients

• 4 large poblano peppers
• 1 pound ground chorizo
• 1 red onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup Monterey jack cheese, shredded
• 2 tablespoons olive oil

Directions

1. Preheat the oven to 375 degrees F and lightly grease a baking sheet with olive oil.
2. Cut the poblano peppers in half lengthwise and remove the seeds. Place the pepper halves on the baking sheet.
3. In a large bowl, combine the chorizo, onion, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Mix until well combined.
4. Divide the chorizo mixture among the pepper halves. Top each pepper with shredded cheese.
5. Drizzle the olive oil over the peppers and bake for 25 minutes or until the peppers are tender and the cheese is melted and bubbly.
6. Serve warm and enjoy!

Interesting Facts

• Poblano peppers are mild-medium in heat, ranking a 2,500-8,000 on the Scoville scale.
• Chorizo is a type of Mexican sausage made with pork, chili peppers, and spices.
• Monterey jack cheese is a creamy white cheese that melts easily.