StuffedPablanos105

Cheesy Stuffed Peppers

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Ingredients:

  • 3 TROPICAL Chorizo Mexicano
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 1 small zucchini, chopped
  • 1 cup cooked long-grain rice
  • ½ cup tomato sauce
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 1 cup TROPICAL Queso Fresco Mexicano, crumbled
  • 4 large poblano peppers
  • ½ cup TROPICAL Crema Mexicana

Preparation:

Remove casings from chorizos. In 12-inch skillet, over medium-high heat, cook chorizo until well browned on all sides, stirring occasionally. With slotted spoon, remove to plate.

In same skillet, in hot oil, cook onion and zucchini about 5 minutes or until tender-crisp, stirring occasionally. Stir in rice, tomato sauce, oregano, salt and cooked chorizo. Cook 10 minutes, stirring occasionally to blend flavors.

Preheat oven to 350° F. Stir ¾ cup Queso Fresco into sausage mixture. Cut each poblano pepper lengthwise in half; remove seeds. Spoon sausage mixture into each pepper half. Place in 12- x-8-inch baking dish; sprinkle halves with remaining ¼ cup Queso Fresco. Cover with foil and bake for 20 minutes. Remove cover and bake 10 minutes longer or until peppers are tender.

To serve, drizzle with crema.

Serves 4.