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  1. After looking at the spectacular chili rellenos thread this week, I have been hungry for something like that, but not hungry enough to go to all that work! I enjoy stuffed peppers, so decided to do something like this. I have these ready to pop back on the grill for dinner and will take a picture then, but right now I have the time to type in the recipe, so here goes: Stuffed Poblano Peppers 4 large poblano peppers, charred, split on one side and seeded 1 small red onion, diced 4 cloves garlic, minced 1 lb. Mexican style chorizo, removed from casings 3 tbs. tomato paste 1 tsp. dried oregano 1/2 tsp. cumin 1 cup cooked rice 1 medium Roma tomato, diced 1/3 cup fresh cilantro, finely chopped 1/3 cup sour cream 1/4 cup cotija or other Mexican cheese, grated 1/2 cup Jack cheese, shredded 1/2 cup cheddar cheese, shredded Kosher salt and black pepper to taste Preheat kamado oven to 450 degrees Roast/char poblano peppers and remove skins Saute the chorizo for about 5 minutes, breaking it up with a wooden spoon. Stir in the onions and garlic, cook for 2-3 more minutes Add the tomato paste, oregano and cumin. Transfer to mixing bowl Add Rice, tomatoes, sour cream, cilantro, and cotija cheese and mix until combined. Season with salt and pepper to taste. Remove skin from charred poblanos. Open side slit and gently spoon the mixture into the cavities. Top with remaining cheese. Finish the peppers on the grill indirect until cheese melts.
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