This is one of those easy weeknight meals that can be prepped ahead of time for a quick throw together on a busy day. When summer brings a bounty of poblano peppers, you can find me making this weekly. The richness of the chorizo and the cheese are balanced with the bright acid and sweetness of the pomegranate seeds for a flavorful bite. I serve the peppers on a bed of garlic rice.
As with most recipes, you can do some substitutions here. Switch out the poblanos for red, green, or any other sweet pepper. The cooking time will be a bit longer, but the results will be equally delicious. I prefer the Oaxacan cheese for its incredible melting properties and rich flavor; however, if you cannot find it at the market, mozzarella is a good substitute.
Ingredients
1 lbs. Chorizo (bulk, not links)
½ chopped onion
4 medium poblano peppers, halved/seeded
½ cup shredded Oaxacan cheese
¼ cup pomegranate seeds
Cilantro for garnish
- Preheat the oven to 375℉
- Brown the chorizo and onion together over medium-high heat until cooked through. Drain and set aside.
- Fill each poblano half with the cooked chorizo and onion mixture. Place in a baking dish and cover with foil. Bake in the oven for 35 minutes or until the peppers are fork tender.
- Remove foil and top each poblano with shredded cheese. Place back in the oven for 3-4 minutes or until the cheese is melted.
- Serve topped with pomegranate seeds and cilantro.
Serves 4
