Chorizo Stuffed Poblano Peppers

Ingredients

• 0.8 pound bulk chorizo sausage 
• 0.5 cup rice cooked
• 1 teaspoon ground cumin 
• 2 tablespoons taco sauce to taste
• 1 teaspoon olive oil 
• 0.3 cup onion diced
• 2  poblano peppers halved lengthwise seeded
• 0.3 cup cheddar cheese shredded
• 0.3 cup water 

Equipment

• frying pan
• oven
• casserole dish
• aluminum foil
• pie form

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes.
3. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
4. Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan.
5. Drizzle 1 tablespoon taco sauce over each pepper.
6. Pour water into bottom of the dish; cover loosely with aluminum foil.
7. Bake in preheated oven until peppers are tender, about 1 hour.