Chicken Sausage Stuffed Poblano Peppers

Preheat oven to 450 F.

In a large cast iron skillet over medium high heat add chicken sausage, onion and garlic. Cook until chicken sausage is browned. Drain any grease if needed.

Add chicken stock, rice, diced tomatoes, cumin, and pepper. Simmer mixture until rice is tender (use the package instructions for the rice as a timing guideline).

Once rice is cooked add in cilantro and beans. Cook until everything is heated through. Toss in 1/4 cup of the grated jalapeno jack cheese and let it melt into the mixture then remove skillet from the heat.

Put the poblano pepper halves on a large baking sheet and spoon mixture into each of them. Top each with a sprinkling of cojita cheese and the remaining jalapeno jack cheese.

Bake 15-20 minutes until peppers are tender and cheese is melted and bubbly. Garnish with green onions and cilantro.

**If you don’t like the spiciness of a poblano pepper use just regular red, orange, yellow, or green bell peppers!

Recipe adapted from Serious Eats.