Ingredients:

10 large poblano peppers
1 lb of Open Pasture Meats ground pork
1 lb of Open Pasture Meats ground Italian sausage
2 large garlic cloves crushed
1/3 cup of finely chopped onion
Salt and pepper 

1 Cup of long grain rice, prepared per instructions

16 oz of Del Fuente tomato sauce with spices (or any smooth and seasoned tomato sauce)
1/4 cup of jalapeno hot sauce (which is actually mild)

Toppings:

Chopped tomato, sliced fresh jalapenos, sour cream, chopped fresh cilantro and Tajin Mexican seasoning lightly sprinkled on top.


Directions:

Preheat oven to 375 degrees.

Wash peppers and slice one slit from stem to base on each.  Place in microwave safe dish, cover and cook for 4-5 minutes or until the peppers are pliable to stuff. Let cool.

Mix the meats, garlic, onion, cheese, salt and pepper.  Set aside until ready to stuff the peppers.

When peppers are cool to touch, stuff with the meat mixture and return them to the oven safe dish. Top with extra shredded cheese.  Cook in preheated oven for 30-40 minutes or until meat is cooked through and peppers are roasted.

In the meantime, cook the rice according to the directions.  I use chicken bone broth for extra flavor and nutrition instead of water. 

Mix the tomato and jalapeno sauces together and add to the rice after it is done cooking. Set aside.

To serve, lay the prepared saucy rice on a plate with a stuffed pepper and top with the chopped tomatoes, cilantro, sour cream, jalapenos and seasoning.  Enjoy!