Stuffed Peppers

Time & Servings
4 servings
1 hour ready time =
20 minutes preparation +
40 minutes cooking
Ingredients
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2 links chorizo, (about 6 oz./180 g), chopped, (1-1/2 cups/375 mL)Campesino Chorizo Salami 12 slices (approx. 150 g)$6.21 • Ea
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1 medium tomato, choppedDu Breton Marinated Sundried Tomato Tenderloin 1 fillet (approx. 450 g)$11.85 • Ea
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1/2 cup chopped white onion2 lb Pink Onions 908 g$6.09 • Ea
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2 green onions, choppedOld Dutch Sour Cream Green Onion & Bacon Double Dutch Ridgies 235 g$4.26 • Ea
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1 clove garlic, mincedGarlic Dijon Boneless Chicken Breasts 2 breasts (approx. 400 g)$10.75 • Ea
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1/2 tsp. adobo all purpose seasoning
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1/2 tsp. ground cuminMcCormick Ground Cumin 43 g$5.72 • Ea
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1 cup Knorr® Chicken BrothKnorr Beef Broth 900 ml$3.04 • Ea
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1/2 cup uncooked arborio rice
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4 poblano peppers , halved lengthwise and seededSweet (4) Green Peppers$4.87 • Ea
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1/2 cup crumbled queso fresco
Directions
- Combine chorizo, tomato, white and green onions, garlic, adobo seasoning and cumin in medium saucepan and cook over medium-high heat, stirring occasionally, until onions are tender, about 10 minutes.
- Stir in Knorr® Chicken Broth and rice. Reduce heat to medium-low and cook covered, stirring occasionally, until liquid is absorbed and rice is just tender. (If liquid is absorbed and rice is under done, add water in 1/4 cup (60 mL) increments, cooking and stirring as you go, until rice is just tender.)
- Meanwhile, preheat oven to 400°F (200°C)
- Arrange pepper halves on baking sheet. Evenly spoon rice mixture into peppers, then top with queso fresco. Bake 20 minutes or until peppers are just tender and cheese is golden. Serve, if desired, with red chile or red enchilada sauce.