Grilled Stuffed Poblano Peppers

Ingredients

• 4 large poblano peppers
• 1 tbsp olive oil
• 1/2 lb ground chorizo sausage
• 1/2 cup cooked rice
• 1/4 cup corn kernels (fresh or frozen)
• 1/4 cup black beans, rinsed and drained
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup crumbled cotija cheese
• 2 tbsp chopped fresh cilantro
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Lime wedges for serving

Instructions

1. 1

   Prepare the poblanos: Carefully slice each poblano pepper in half lengthwise, from stem to tip, and remove the seeds and membranes. Brush the cut sides lightly with olive oil.

2. 2

   Cook the filling: In a cast iron skillet or large pan over medium heat on your grill, brown the chorizo, breaking it up as it cooks. Drain any excess fat.

3. 3

   Combine filling ingredients: Remove the skillet from heat and stir in the cooked rice, corn, black beans, Monterey Jack cheese, cotija cheese, cilantro, and smoked paprika. Season with salt and pepper.

4. 4

   Stuff the peppers: Spoon the chorizo and rice mixture generously into each poblano half, pressing it down gently.

5. 5

   Preheat your grill to medium-high heat (375-400°F) for direct and indirect cooking. Place the stuffed peppers cut-side up on the indirect heat side of the grill.

6. 6

   Grill the peppers: Close the lid and cook for 20-25 minutes, or until the peppers are tender and slightly charred, and the cheese is melted and bubbly. For extra char, move to direct heat for the last 5 minutes, watching closely.

7. 7

   Serve immediately: Carefully remove the peppers from the grill. Garnish with extra fresh cilantro and serve with lime wedges for a zesty finish.