This is a tasty and colorful appetizer that doubles as a complementary side dish for almost any vegetarian entrée. It’s that good. Nuff said.
5 Poblano peppers
1 tablespoon extra virgin olive oil
½ white onion (chopped fine)
1 small jalapeño pepper (seeded and chopped fine)
2 Lightlife Meatless Chorizo Sausages (chopped into ¼-inch pieces)
1¾ cups cooked brown basmati rice
1¼ cups canned black beans (rinsed and drained)
1 cup fresh corn off the cob (about one corn cob)
½ teaspoon California chili powder
1½ teaspoon cumin
1 teaspoon Mexican oregano (not Mediterranean oregano)
Salt and pepper to taste
2½ cups Monterey Jack cheese (finely shredded)
3 green onions (sliced for garnish)
Preheat oven to 375 degrees.
Cut peppers in half lengthwise. Remove seeds and ribs. Rinse and place on baking sheet. Place the peppers in the center rack of an oven set on broil. Roast for 4 to 5 minutes on one side, turn over and roast for another 4 minutes. Remove from oven and set aside.
While the peppers are roasting, chop two of the chorizo sausages into ¼-inch pieces. Measure out 1½ cups and set aside.
Heat the oil in a large skillet on medium-high heat. Add in the onion and jalapeño and sauté for 2 minutes. Reduce heat to medium. Add the sausage, stir, and sauté until sausage is warmed, about 6 minutes more. Stir in rice, beans, and corn. Sprinkle in the seasonings (chili powder thru salt and pepper) and stir well to combine. Remove from heat and set aside.
Place the cooked peppers on a baking sheet and mound the sausage mixture onto each pepper. Top liberally with shredded cheese. Bake for 20 minutes or until the cheese begins to brown.
To serve, sprinkle with green onions. You can also drizzle a creamy chipotle dressing over the top of each one for extra taste.