Stuffed Peppers

Time & Servings
4 servings
1 hour ready time =
20 minutes preparation +
40 minutes cooking
  • 2 links chorizo, (about 6 oz./180 g), chopped, (1-1/2 cups/375 mL)
    Campofrio Chorizo Clasico 100G
    $7.92 • Ea
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  • 1 medium tomato, chopped
    Tomato Roma 1EA
    $1.21 • Ea
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  • 1/2 cup chopped white onion
    Onion Vidalia 1EA
    $2.43 • Ea
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  • 2 green onions, chopped
    Onions Green
    $1.57 • Bun
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  • 1 clove garlic, minced
    Summer Fresh Hummus Roasted Garlic 227G
    $4.01 • Ea
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  • 1/2 tsp. adobo all purpose seasoning
  • 1/2 tsp. ground cumin
    McCormick Gourmet Ground Cumin 43G
    $9.75 • Ea
  • 1 cup Knorr® Chicken Broth
    Knorr Stock Homestyle Chicken (4PK) 132G
    $4.87 • Ea
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  • 1/2 cup uncooked arborio rice
    Heinz Cereal Rice No Milk 227G
    $5.71 • Ea
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  • 4 poblano peppers , halved lengthwise and seeded
    Pepper Bell Green 1EA
    $2.68 • Ea
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  • 1/2 cup crumbled queso fresco
  • 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.