Advertisement step 2 heat olive oil in a skillet over medium high heat. Directions step 1 preheat oven to 350 degrees f 175 degrees c. Cook and stir chorizo in hot oil until completely browned and. Bake in the 425 degree oven for 30 minutes or until the peppers have began to blister and soften. Lay out all of the peppers with the hollow side up.
Add in onion and sauté until lightly browned about 5 minutes. When rice is finished cooking fluff with a fork. Using a spoon fill each pepper with the chorizo rotel mixture until full. Remove from oven and let cool. Heat olive oil in a medium skillet over medium high heat until shimmering.
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Add in garlic and cook until fragrant about 30 seconds. Remove from heat and drain excess fat from pan. Add in garlic and cook until fragrant about 30 seconds. Step 3 fill poblano pepper halves with the chorizo mixture. Add in onion and sauté until lightly browned about 5 minutes.
Remove from heat and drain excess fat from pan. Cut poblano peppers in half lengthwise leaving stems intact on one side. Advertisement step 2 heat olive oil in a skillet over medium high heat.
