Stuffed Peppers

Temps & Portions
4 servings
1 hour temps de préparation =
20 minutes préparation +
40 minutes cuisson
Ingrédients
  • 2 links chorizo, (about 6 oz./180 g), chopped, (1-1/2 cups/375 mL)
    Tofurky Ground Chorizo 340G
    $4.99 • Chq
  • 1 medium tomato, chopped
    Tomatoes Plum Roma 1EA
    $0.76 • Chq
  • 1/2 cup chopped white onion
    Onions Vidalia 1EA
    $1.60 • Chq
  • 2 green onions, chopped
    Green Onions
    $1.61 • Paq
  • 1 clove garlic, minced
    Garlic (3PK)
    $3.19 • Chq
  • 1/2 tsp. adobo all purpose seasoning
  • 1/2 tsp. ground cumin
    Compliments Cumin Ground 97G
    $1.83 • Chq
  • 1 cup Knorr® Chicken Broth
    Knorr Soup Mix Chicken Noodle 71G
    $1.89 • Chq
  • 1/2 cup uncooked arborio rice
    Beatrice Milk 4L 2%
    $5.51 • Chq
  • 4 poblano peppers , halved lengthwise and seeded
    Peppers Bell Green Large 1EA
    $2.08 • Chq
  • 1/2 cup crumbled queso fresco
Instructions
  • 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.