1 hour 20 minutes || My Rating: 10/10 || Difficulty rating: Intermediate

Poblanos are my favorite pepper!! They have amazing flavor without being too spicy.

Directions:

1. Cook Mexican rice
   1. In a skillet, add some olive oil to coat the bottom of the pan, be liberal. Add ¾ cups of rice and heat in the oil until the rice turns golden brown.
   2. Add 1 cup chicken stock and 1 cup spicy bloody mary mix (I use Mr & Mrs Ts Bold & Spicy) to the rice. Stir so the liquids are mixed evenly.Cover and simmer on medium low. DO NOT stir, open the lid, or even look at it!! Just let it do its thing. 
   3. When liquid is absorbed, turn off the heat and take a fork and fluff the rice (just gently mix).
2. Brown ½ pound of chorizo
   
3. Clean the poblanos (remove the seeds and guts), so you can stuff them. Pro-tip: cut a V shaped opening on the top of the pepper, so you don’t waste any of the pepper. This also allows you to have “mini” stuffed peppers on the side as well. See picture. 🙂
   
4. Fill your peppers ½ way with the rice first and then fill the other half with the chorizo. 
   
5. Top with shredded cheddar or Mexican cheese. Place them on a sheet pan and cover with foil.
   
6. Bake for 50-60 minutes at 350 degrees.
   

Eat up! I served mine with some avocado, but you could do Greek yogurt or sour cream or just as it is!