Chorizo Stuffed Poblanos

Ingredients:

4 poblano peppers
1 teaspoon coconut oil
1 red onion, chopped
2 cloves garlic, minced
1 ear corn
1 roma tomato, finely chopped
1/2 soyrizo
1 cup cooked amaranth, quinoa, or long grain rice
1 cup black or pinto beans
1/3 cup tomato puree
1 teaspoon oregano
1/2 teaspoon cumin
salt, to taste
1/4 cup cilantro, chopped
1/2 cup pepper jack


Grill or roast the poblano peppers until they are blistered. Cut in half and scoop out the seeds. Set aside

In a skillet, cook onion, garlic, and corn in the oil. Add the tomato then the soyrizo, grain, beans, tomato puree, oregano, and cumin. When liquid is reduced, season with salt. Remove from heat and add half the cilantro.

Fill the peppers with the mixture and sprinkle with the cheese. Broil until cheese melts. Top with the remaining cilantro and serve with sour cream.