1 teaspoon olive oil
3/4-pound bulk sausage
1/2 cup cooked rice
1/4 cup diced onion
1/4 cup Salsa
1/4 cup shredded Cheddar cheese
1/2 Tablespoon Kustom Spices Chorizo Spice poblano peppers, halved lengthwise and seeded 2 tablespoons taco sauce, or to taste 1/4 cup water.
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a skillet over medium-high heat. Cook and stir Sausage in hot oil until completely browned and broken into small pieces, 7 to 10 minutes.
Remove skillet from heat; stir rice, onion, salsa, Cheddar cheese, and Kustom Spices Chorizo spice with the Sausage until evenly mixed.
Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan.
Drizzle 1 tablespoon taco sauce over each pepper.
Pour water into bottom of the dish; cover loosely with aluminum foil.
Bake in preheated oven until peppers are tender, about 1 hour.