Poblano Stuffed

• 6 poblano peppers, on grill and blistered
• 2 cups onions, chopped
• 2 garlic, chopped
• 2 teaspoons cumin ground
• 1 cup rice, cooked
• 1 cup corn kernels
• 1 cup momterey jack cheese, shredded
• 1/2 pounds chorizo pork
• 1/2 Red bell pepper, chopped

1. grill the poblanos until blistered on all sides, place in a large bowl and cover with plasic wrap for 20 minutes
2. Saute chorizo until brown, remove and add chopped onions and garlic. Cook for 5 minutes, then add bell pepper, continue to cook for 5 minutes.
3. Add rice, corn and cumin and cook for 5 minutes more. Add the chorizo and mix to warm all ingredients.
4. Remove the charded black from peppers and slice each to remove seeds, leave the stem.
5. Place about 1/2 cup of mixture into each pepper and sprinkle with cheese. Cook in a 450 degree oven for 10-15 minutes.

peppers, onions, garlic, cumin ground, rice, corn kernels, jack cheese, chorizo pork, red bell pepper

Taken from www.epicurious.com/recipes/member/views/poblano-stuffed-5ccde25cd9eb9c47b1d8b89e (may not work)