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)
    Marcangelo Sausages Pork Chorizo Gluten Free (5PK) 500G
    $7.90 • Ea
  • 1 medium tomato, chopped
  • 1/2 cup chopped white onion
    Fresh Gourmet Garlic Pepper Crispy Onions Fresh Gourmet Garlic Pepper Crispy Onions Crunchy Toppings (1PK)
    $3.36 • Ea
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  • 2 green onions, chopped
    Onions Green
    $2.23 • Bun
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  • 1 clove garlic, minced
    Fresh Gourmet Garlic Pepper Crispy Onions Fresh Gourmet Garlic Pepper Crispy Onions Crunchy Toppings (1PK)
    $3.36 • Ea
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  • 1/2 tsp. adobo all purpose seasoning
  • 1/2 tsp. ground cumin
    McCormick Gourmet Ground Cumin 43G
    $5.62 • Ea
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  • 1 cup Knorr® Chicken Broth
    Knorr Bovril Broth Concentrated Chicken 250ML
    $4.49 • Ea
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  • 1/2 cup uncooked arborio rice
    Hans Dairy Kheer Rice Pudding 725G
    $4.26 • Ea
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  • 4 poblano peppers , halved lengthwise and seeded
  • 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.