Chicken Sausage Stuffed Poblano Peppers

• 4 whole Links Chicken Sausage, Removed From The Casing
• 1 cup Onion, Diced
• 4 cloves Garlic, Minced
• 1 cup Chicken Stock (low Sodium)
• 1/2 cups Brown Rice
• 1 can Diced Tomatoes, No Salt Added (14 Oz Can)
• 1 teaspoon Cumin
• 1 teaspoon Black Pepper
• 13 cups Cilantro, Chopped Plus More For Garnish
• 1 cup Canned Pinto Or Black Beans (drained)
• 1 cup Grated Jalapeno Or Pepper Jack Cheese
• 4 whole Poblano Peppers, Cut In Half Lengthwise, Seeds Removed
• 1/4 cups Cojita Cheese
• Optional Garnishes: Chopped Green Onions And Cilantro

1. Preheat oven to 450 F.
2. In a large cast iron skillet over medium high heat add chicken sausage, onion and garlic.
3. Cook until chicken sausage is browned.
4. Drain any grease if needed.
5. Add chicken stock, rice, diced tomatoes, cumin, and pepper.
6. Simmer mixture until rice is tender (use the package instructions for the rice as a timing guideline).
7. Once rice is cooked add in cilantro and beans.
8. Cook until everything is heated through.
9. Toss in 1/4 cup of the grated jalapeno jack cheese and let it melt into the mixture then remove skillet from the heat.
10. Put the poblano pepper halves on a large baking sheet and spoon mixture into each of them.
11. Top each with a sprinkling of cojita cheese and the remaining jalapeno jack cheese.
12. Bake 15-20 minutes until peppers are tender and cheese is melted and bubbly.
13. Garnish with green onions and cilantro.
14. **If you dont like the spiciness of a poblano pepper use just regular red, orange, yellow, or green bell peppers!
15. Recipe adapted from Serious Eats.

chicken sausage, onion, garlic, chicken, brown rice, tomatoes, cumin, black pepper, cilantro, black beans, cheese, peppers, cojita cheese, cilantro

Taken from tastykitchen.com/recipes/main-courses/chicken-sausage-stuffed-poblano-peppers/ (may not work)