Chorizo Stuffed Poblano Peppers (Can Sub Sweet Peppers) - cooking recipe

Ingredients

6 -8 large poblano peppers (or sweet peppers)
16 ounces chorizo sausage, removed from casing
1 medium onion, finely chopped
5 garlic cloves, minced
1 cup corn kernel (fresh or frozen)
2 tablespoons tomato paste
1/2 tablespoon oregano
2 tablespoons chopped cilantro
1/2 teaspoon cumin
1 cup Cotija cheese, crumbled (can sub feta or parmesan)
1/2 cup shredded monterey jack cheese or 1/2 cup cheddar cheese
salt and pepper, to taste
sour cream

Preparation

Preheat oven to 425 degrees.
Heat a large non-stick skillet over medium-high heat. Saute chorizo for 6-8 minutes, gently breaking it up with a wooden spoon.
Stir in onions, garlic and corn. Cook for 2-3 more minutes, then add tomato paste, oregano, cilantro and cumin. Stir until well combined.
Mix in Cotija cheese, then remove from heat. Taste and season with salt and pepper as needed.
Slice poblano peppers lengthwise, keeping the stem intact and remove seeds. Spoon chorizo mixture into peppers and sprinkle with shredded cheese.
Arrange stuffed peppers in a baking dish. Add to the bottom of the pan, 2 tablespoons water. Grease a sheet of foil with oil on the underside. Place foil over baking dish, sealing tightly. Bake in a preheated oven for 20 minutes. Carefully remove foil (beware steam build-up) and continue to bake 15-20 minutes. Serve with dollops of sour cream.