Pepper-Stuffed Peppers with Chorizo

Instructions

1. Preheat the oven to 400 °F and coat a baking dish just large enough to hold the peppers upright (an 8 or 9-inch square works well) with nonstick spray.
2. Slice the top 1/3 from each pepper, remove the stem and seeds and set aside. Lightly season the insides of the pepper bottoms with salt and pepper, then transfer to the prepared baking dish. Bake until the peppers are just beginning to soften, 10 to 12 minutes. Remove from the oven and set aside.
3. While the peppers are baking, chop the reserved tops into 1/2-inch cubes and set aside.
4. Heat the olive oil in a large pan over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking for 1 minute, then add the chorizo.
5. Sauté the sausage until cooked through, 4 to 5 minutes, using a wooden spoon to break up any large chunks of meat as it cooks. Add the chopped bell pepper along with the jalapeño. Combine well and continue cooking until the bell pepper is tender, 4 to 5 minutes longer.
6. Remove from the heat, add the rice and combine well. Add the Monterey Jack and cilantro, mix again, then taste and adjust the seasoning as desired.
7. Divide the filling between the par-cooked peppers and bake for 15 minutes, or until the peppers are tender and the filling is piping hot.
8. While the peppers bake, combine the sour cream, lime juice and cumin in a small bowl. To serve, plate the peppers and drizzle each with a little sour cream sauce. Serve the remaining sauce at the table.