First, begin by cutting the peppers in half while keeping the stem intact.
Next, proceed to remove the seeds from inside the pepper and place them in a 9x13 casserole pan.
In a separate bowl, mix chorizo, rice, green chiles, and green salsa.
Stuff the peppers with the rice mixture and press down firmly to ensure they are fully filled.
Then, add about 1 inch of water to the bottom of the casserole dish. Cover the pan with foil and bake at 400 degrees F for 25 minutes. Afterward, remove the foil and bake for an additional 10 minutes.
Once done, allow the peppers to cool slightly.
In a small bowl, combine Greek yogurt, mayo, and lime juice to make lime yogurt sauce.
Finally, top each pepper with lime yogurt sauce, paprika and cilantro (optional). Add sliced avocado if desired.
Notes
Different Peppers: Try poblano peppers to kick up your recipe even more and satisfy your spice lovers.
Mini Peppers: Use mini peppers to turn this dish into a great appetizer.
Remove Membrane: Use the tip of a small knife to cut out the membrane or rib and attached seeds.
Add More Flavors: Perfect your roasted peppers by adding any ingredient and seasoning you want like sour cream, green onions, tomato paste, cumin, chili powder or taco seasoning.
Prep Ahead: Prepare in advance by coring and slicing the peppers as instructed, then refrigerate. Likewise, prepare the stuffing according to directions and store in an airtight container in the fridge for up to 3 days.