• Begin by coating the peppers in oil and roasting them. You can do this several ways.
• GRILL: Preheat a grill to 450° and place the peppers over the heat. Cook 4-5 minutes per side or until charred all over
• GAS STOVE: If you have a gas stove, simply turn a burner on high and place the peppers directly on the grates, turning every 2-3 minutes until charred all over.
• OVEN: Turn the broiler on high and place the peppers on an oven safe sheet pan. Place the pan on the highest rack in the oven. Broil the peppers for 3-4 minutes per side, rotating/flipping when the skin begins to char.
• Once the peppers are charred all over, immediately place them in a paper bag on an airtight Tupperware container, sealing to allow them to steam.
• After 5-10 minutes, when the peppers are cool enough to handle, peel the charred skin off. Slice open and scoop out the seeds. Set aside.

Filling

• While the peppers cook and cool, prepare the filling. In a large sauté pan with a drizzle of oil over medium high heat, cook the onions and peppers for 2-3 minutes or until they turn translucent.
• Add in chorizo and cook 4-5 minutes or until the meat is cooked through.
• Add in green chiles, rice, beans, corn, and salsa. Stir to combine and cook an additional 2-3 minutes or until the filling is heated through.
• Remove the filling from the heat and add in the cheese.
• Scoop the filling into the hallowed out peppers OPTIONAL: place on a baking tray and add additional cheese to the top of each pepper. Place in a 350° oven or back on the grill for 5 minutes to allow the cheese to melt
• Combine all of the ingredients for the crema in a bowl and drizzle over the stuffed peppers.
• Serve immediately with cilantro, avocado, and lime wedges for garnish