Instructions

For the filling

1. Preheat the broiler and put one rack in the top third of the oven. Toss the peppers in olive oil. Place on a cookie sheet cover with foil and broil until blistered all over, turning every 2 minutes, about 8 minutes total. Remove from the oven and place in a large bowl covered with plastic wrap.
2. Preheat the oven to 350 degrees.
3. In a large skillet, brown the ground beef and chorizo with the oregano, cumin & coriander, about 5 minutes. Remove the mixture from the pan with a slotted spoon.
4. Add 1 teaspoon olive oil. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for an additional 30 seconds. Add the tomatoes and scrape up any browned bits on the bottom of the pan.
5. Return the meat mixture to the pan with the tomato paste, rice, cilantro and cotija.
6. Peel the pepper, slice them open carefully length-wise and remove the ribs and seeds.
7. Place the peppers in a 9″ by 13″ baking dish. Fill each of the peppers with meat mixture and set aside.

For tomato sauce

1. Add all ingredients to a small saucepan, bring to a boil and let simmer for 5 minutes.
2. Pour about a tablespoon of sauce over each pepper and sprinkle with remaining cotija cheese.
3. Bake for 15 minutes.
4. Sprinkle with additional cilantro if desired and serve with black beans.