Chorizo Stuffed Poblano Peppers

Ingredients

• Poblano Pepper

  hot - Freshdirect

  800g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  1 cup kernels or 164g

• Black beans

  Mature seeds, raw

  425g

• Tomatoes

  Crushed, canned

  2 can (15 oz) or 850g

• Chile

  Patak's

  113g

• Chili powder

  Spices

  1 tsp or 3g

• Paprika

  Spices

  1 tsp or 2g

• Chile

  Patak's

  ³⁄₁₆ tablespoon or 17g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 425 degrees F.
2. Cut off the tops of the peppers and remove the seeds. Save the tops and set aside with the peppers.
3. Set a large skillet (this skillet will be used to cook the peppers so make sure it's big enough to fit all the stuffed peppers) over medium high heat and add chorizo. Break up the sausage and cook until lightly browned.
4. Add in sweet corn and black beans. Cook until warmed through. Remove mixture from the pan and add to a bowl.
5. Add the same pan back to the stove and add in diced tomatoes, diced green chiles, chili powder, smoked paprika, chipotle chile powder, kosher salt and pepper. Stir to combine, lower the heat to medium low and simmer while you stuff your peppers. Remember to stir the sauce a few times while you are stuffing. It should cook down a little while you stuff your peppers.
6. Fill each pepper half way with filling, 1 tablespoon grated cheese, more filling and another 1 tablespoon cheese. Put the top on the pepper and use a wooden toothpick to secure the top to the pepper. Do this until all the peppers have been stuffed.
7. Add peppers to the tomato sauce and place in the oven. Bake for 25 minutes.
8. Recipe by: Brandy O'Neill - Nutmeg Nanny (source: https://www.nutmegnanny.com/chorizo-stuffed-poblano-peppers/)

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