8 poblano peppers, roasted

2 large onions, diced

1 T. chili powder

2 t. teaspoon smoked paprika

1 t. teaspoon chipotle chile powder

salt and pepper, to taste

4 large cans fire-roasted diced tomatoes

1 7 ounce can diced green chiles

1 pound chipotle veggie sausage, thawed and chopped into bite-sized pieces

1 can sweet corn, drained and rinsed

1 can black beans, drained and rinsed

1 1/2 cups grated oaxaca cheese, or Monterey Jack cheese

1/2 c. grated oaxaca cheese, or Monterey Jack cheese

4 oz. crumbled queso fresco

Roasted peppers (on a grill, over the flame of a gas stove, or in the oven). Allow to cool. Remove any loose skin from the outside of the peppers. Cut in half and remove seeds.

Make the sauce: Cook the onions until well cooked. Add the garlic and cook for 30 seconds. Add the spices and stir to coat. Add tomatoes and green chilies. Simmer on medium low for 20 minutes, stirring occasionally. Pour a thick layer of sauce into a baking dish.

Combine the filling ingredients. Fill the peppers with the filling ingredients and place the peppers in the sauce-filled baking dish. Cover with foil and bake for 25 min. Remove foil, sprinkle with the remaining 1/2 c. grated cheese and bake for 15 min. more.

Serve with crumbled queso fresco on top.

Nutmeg Nanny: Chorizo Stuffed Poblano Peppers

This recipe makes a LOT of stuffed peppers (16, in total). If you aren't feeding a crowd, you can have all the components prepped (roasted poblanos, sauce, and stuffing mix) and stored in the fridge, and just bake off what you will eat in one sitting. Alternatively, you can bake the whole batch in one go, and then reheat the baked stuffed poblanos as leftovers.