Chorizo Stuffed Poblanos

Chorizo Stuffed Poblanos

Ingredients (* use all organic)

3 Large Poblano Peppers

1lb Chorizo (grass fed-antiobiotic free)

1 medium yellow onion, diced

2 cloves garlic, diced

1T oil (I used Jalepeno infused Grapeseed Oil)

1/2c Shredded Cheese

*Optional toppings: cilantro, salsa and avocado

In a large frying pan add your oil, onion and garlic. Cook on medium heat till translucent. Add the chorizo and cook thoroughly. In the meantime, roast your poblanos on an open flame from your stove top or in the broiler then put the roasted peppers into a plastic bag for 10 minutes to 'steam' them making it easier to peel. Cut the peppers in half and remove the seeds. Add your chorizo mixture and top with your choice of shredded cheese (I used sharp cheddar and goat cheese). Bake in the oven at 375 for at least 20 minutes or until the peppers are tender.