Recipe Creator: Bothwell Cheese
Traditional stuffed peppers get a twist with the mild Mexican Poblano pepper. We love using them as they have a nice kick, but sweet green bell peppers can be substituted.
4 large Poblano peppers
1/2 cup (125 mL) taco sauce
1 tbsp (15 mL) olive oil
12 oz (350 g) chorizo sausage, crumbled
3 cloves garlic, minced
1 tbsp (15 mL) smoked paprika
1 1/2 cups (375 mL) cooked long-grain white rice
1 cup (250 mL) shredded Bothwell Habanero with Cracked Black Pepper cheese, divided
1/2 cup (125 mL) canned black beans, drained
2 tbsp (30 mL) lime juice
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) chopped fresh cilantro (optional)
- Preheat oven to 400˚F (200˚C).
- Cut peppers in half lengthwise; remove and discard seeds.
- Arrange peppers in greased 13- x 9-inch (33 x 23 cm) baking dish.
- Spoon taco sauce evenly into bottoms of pepper halves; set aside.
- Heat oil in large skillet set over medium-high heat; cook chorizo and garlic for 3 to 5 minutes or until fragrant.
- Stir in cooked rice, 1/2 cup (125 mL) cheese, beans, lime juice, salt and pepper; divide among pepper halves. Sprinkle with remaining cheese.
- Bake for 18 to 20 minutes or until peppers are tender and cheese is melted and golden brown.
- Sprinkle with cilantro (if using).