Spicy Chorizo Poblano Peppers

Preheat your oven to a high temperature of three hundred fifty degrees Fahrenheit or one seventy-five degrees Celsius.

Heat a generous amount of oil in a large skillet over a medium-high heat setting. Introduce the spicy chorizo into the skillet and cook, stirring constantly, until it is completely transformed and broken down into small pieces, taking anywhere from seven to ten minutes.

Immediately remove the skillet from the heat source and combine the cooked chorizo with rice, a finely chopped onion, one quarter cup of a savory taco sauce, a generous helping of Cheddar cheese, and a pinch of warm cumin. Ensure the ingredients are well blended.

Carefully fill the hollowed-out halves of sweet peppers with the chorizo mixture, and place them in a small casserole dish or pie plate. Drizzle the remaining two tablespoons of taco sauce over the peppers for added flavor.

Pour a small amount of water into the bottom of the dish, and loosely cover it with aluminum foil to prevent drying out.

Bake the peppers in your preheated oven for approximately one hour, or until they are tender and easily pierced with a fork.