Mexican Stuffed Peppers (Chorizo-Stuffed Poblanos)

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Bob

5 large poblano peppers

1 small red onion, minced

4 cloves garlic, minced

2 teaspoons canola oil

1 pound raw Mexican-style chorizo, removed from casings

1 cup cooked rice (I used brown rice)

1 (15 oz) can black beans, drained and rinsed

1 (6 oz) can corn, drained and rinsed

1 medium roma tomato, diced

3 tablespoons tomato paste

⅓ cup fresh cilantro, finely chopped, plus more to garnish

1 tsp dried oregano

½ tsp of cumin

⅓ cup sour cream

¾ to 1 cup jack cheese, shredded

¼ cup cotija cheese, grated

Kosher salt and black pepper, to taste

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