• Preheat the oven to 350℉. Place the whole poblanos on a baking sheet and bake in the preheated oven for 20 minutes, then set aside to cool slightly.
• Next, heat a skillet with a drizzle of avocado oil and cook the chorizo (or ground beef) over medium-high heat, sautéing until fully cooked and brown.
• Remove the chorizo from the skillet to a large mixing bowl, then in the same pan, add the red bell pepper, onion, salt, and pepper to taste, and cook for 4-5 minutes until the peppers and onions have softened.

  Place the onions and peppers in the same mixing bowl as the chorizo and let cool slightly.
• In the same large mixing bowl with the meat and veggies, add the diced tomato, drained pinto beans, rice, half of the shredded cheese, chili powder, salt, and pepper, and half of the salsa verde.

  Gently stir to combine.
• Cut a slit down the center of one side of each of the peppers and remove the seeds inside the poblanos.

  Next, fill each poblano with the chorizo filling and place them in a 9 x 9 baking dish (or similar).
• Once all of your peppers are filled, pour the remaining sauce over the top of them and top them with the remaining cheese.
• Bake the stuffed peppers at 350℉ for 20-25 minutes until the cheese is fully melted, bubbling, and slightly browned on top. (You can use a piece of foil placed loosely on top if the cheese starts to brown quickly.

  Remove the peppers from the oven and let them rest 5 minutes before topping and serving.

To Serve

• I love topping the peppers with an assortment of cilantro, avocado, hot sauce, and lime juice, or simply a dollop of sour cream.