Cheesy Stuffed Peppers

During September, there is a version of Stuffed Peppers called Chiles en Nogada, the ultimate dish to celebrate Mexican Independence. The Poblano Pepper is filled with minced meat and fruits; it is then covered with a white creamy walnut sauce called Nogada and topped with pomegranate seeds, giving it the three colors of the Mexican flag: green, white, and red.

There are many different styles to prepare chiles rellenos and various options to fill them. Cheese and minced meat are the most common fillings, but cooks add their own technique and ingredients.

In this recipe, we use Tropical Queso Fresco Mexicano, Mexican Chorizo, drizzled with Crema Mexicana. Enjoy the authentic Mexican flavors with these Cheesy Stuffed Peppers.

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:

1. 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.
2. 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.
3. 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.
4. To serve, drizzle with crema.