Stuffed Peppers

Time & Servings
4 servings
1 hour ready time =
20 minutes preparation +
40 minutes cooking
Ingredients
  • 2 links chorizo, (about 6 oz./180 g), chopped, (1-1/2 cups/375 mL)
    Campesino Chorizo Salami 12 slices (approx. 150 g)
    $5.75 • Ea
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  • 1 medium tomato, chopped
    Du Breton Marinated Sundried Tomato Tenderloin 1 fillet (approx. 450 g)
    $10.97 • Ea
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  • 1/2 cup chopped white onion
    2 lb Pink Onions 908 g
    $3.94 • Ea
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  • 2 green onions, chopped
    Old Dutch Sour Cream Green Onion & Bacon Double Dutch Ridgies 235 g
    $3.94 • Ea
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  • 1 clove garlic, minced
    Garlic Dijon Boneless Chicken Breasts 2 breasts (approx. 400 g)
    $9.96 • Ea
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  • 1/2 tsp. adobo all purpose seasoning
  • 1/2 tsp. ground cumin
    McCormick Ground Cumin 43 g
    $5.30 • Ea
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  • 1 cup Knorr® Chicken Broth
    Knorr Chicken Broth 900 ml
    $2.81 • Ea
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  • 1/2 cup uncooked arborio rice
  • 4 poblano peppers , halved lengthwise and seeded
    Sweet (4) Green Peppers
    $4.51 • 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.