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Ingredients
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1 teaspoon olive oil
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12 ounces bulk chorizo sausage
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½ cup cooked rice
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¼ cup diced onion
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¼ cup taco sauce
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¼ cup shredded Cheddar cheese
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1 teaspoon ground cumin
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2 poblano peppers, halved lengthwise and seeded
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2 tablespoons taco sauce, or to taste
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¼ cup water
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Heat oil in a skillet over medium-high heat. Add chorizo; cook and stir until completely browned and broken into small pieces, 7 to 10 minutes. Off heat; stir in rice, onion, 1/4 cup taco sauce, Cheddar, and cumin until evenly mixed.
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Fill pepper halves with chorizo mixture; place in a small casserole dish or pie plate. Drizzle remaining 2 tablespoons taco sauce over peppers. Pour water into bottom of dish; cover loosely with aluminum foil.
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Bake in the preheated oven until peppers tender, about 1 hour.
Nutrition Facts (per serving)
477 | Calories |
37g | Fat |
12g | Carbs |
24g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 477 | |
% Daily Value * | |
Total Fat 37g | 47% |
Saturated Fat 14g | 70% |
Cholesterol 82mg | 27% |
Sodium 1238mg | 54% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 2g | 6% |
Total Sugars 1g | |
Protein 24g | 47% |
Vitamin C 36mg | 40% |
Calcium 73mg | 6% |
Iron 2mg | 12% |
Potassium 486mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.