- 2 teaspoons EVOO
- 6 ounces semicured chorizo, casings discarded, chopped
- 2 cups cooked store-bought spanish-style rice
- 1/2 cup shredded manchego cheese
- 4 large poblano chiles, seeded
Heat EVOO in large skillet and brown chorizo. Off heat, stir in rice and cheese. Stuff peppers with rice mixture; bake at 500 degrees until blistered, 10 minutes.