Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
- Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
- Bake in preheated oven until peppers are tender, about 1 hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.74 Kcal (300 kJ) | ||
| Calories from fat | 32.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.57g | 5% | |
|---|---|---|---|
| Cholesterol | 7.42mg | 2% | |
| Sodium | 192.49mg | 8% | |
| Potassium | 124.17mg | 3% | |
| Total Carbs | 7.06g | 2% | |
| Sugars | 1.35g | 5% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 3.22g | 6% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 66.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 94.13 Kcal (394 kJ) | ||
| Calories from fat | 42.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.69g | 5% | |
|---|---|---|---|
| Cholesterol | 9.73mg | 2% | |
| Sodium | 252.57mg | 8% | |
| Potassium | 162.92mg | 3% | |
| Total Carbs | 9.26g | 2% | |
| Sugars | 1.77g | 5% | |
| Dietary Fiber | 1.46g | 4% | |
| Protein | 4.23g | 6% | |
| Vitamin C | 1.6mg | 2% | |
| Iron | 0.8mg | 3% | |
| Calcium | 87.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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