A healthier alternative to Chili Rellenos, peppers are baked rather than battered and fried.

Ingredients:

• 1 tablespoon oil
• 1/2 pound Mexican-style chorizo
• 1 bell pepper, diced
• 1 jalapeno, diced (use 2, if you like it hot)
• 1 Serrano pepper, diced (optional, if you like it hot)
• 1 red onion, diced
• 2 tablespoons garlic, minced
• 1 cup short-grain rice
• 1 cup low-sodium chicken stock
• 1/2 cup white wine
• 1/2 cup water
• 4 large, fresh poblano chiles
• 1/2 cup (pepper) Jack cheese, shredded

Directions:

• In a medium saucepan, heat oil and chorizo, cook for 3 minutes
• Add peppers, jalapeno, onions and garlic. Cook until translucent
• Add rice and cook until all the grains of the rice are coated with oil
• Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes
• Preheat oven to 400 degrees F
• Place poblano chiles on baking sheet and bake for 15 minutes
• Remove from oven and let cool
• Once cool, cut top 1/4 of chile off, and remove skins, ribs and seeds. I prefer to cut open one side so you can slightly overstuff them
• When rice is finished cooking, fluff with fork
• Stuff chiles with the rice mixture,
• Place all the chiles on baking sheet and place into oven for 10 minutes.
• Remove peppers from oven, sprinkle cheese over the top
• Broil to melt and brown the cheese, be careful not to burn them!

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