This is a vibrant appetizer that also can serve as a side dish for nearly any entrée. It’s that good.

Chorizo-stuffed poblano peppers

Yield: 5

INGREDIENTS

5 poblano peppers

2 chorizo sausages (chopped into ¼-inch pieces)

1 tablespoon extra-virgin olive oil

½ white onion (chopped fine)

1 small jalapeño pepper (seeded and chopped fine)

1¾ cups cooked brown basmati rice

1¼ cups canned black beans (rinsed and drained)

1 cup fresh corn off the cob (about 1 corn cob)

½ teaspoon California chile powder

1½ teaspoon cumin

1 teaspoon Mexican oregano (not Mediterranean oregano)

Salt and pepper to taste

2½ cups Monterey Jack cheese (finely shredded)

3 green onions (sliced for garnish)

DIRECTIONS

1. Preheat oven to 375 degrees.

2. Cut the poblano peppers in half lengthwise. Remove the seeds and ribs. Rinse them and place on a baking sheet. Put the peppers on the center rack of an oven set to broil. Roast for 4 to 5 minutes on one side, then turn them over and roast for an additional 4 minutes. Remove from the oven and set aside.

3. While the peppers are roasting, chop the chorizo into ¼-inch pieces and measure out 1½ cups, then set aside. My omnivore wife, Robin, enjoys this dish with meat or vegetarian chorizo. I prefer Soyrizo, but if you are an omnivore like Robin, use your favorite meat chorizo instead.

4. Heat the oil in a large skillet over medium-high heat. Add the onion and jalapeño, and sauté for 2 minutes. Reduce the heat to medium. Add the sausage, stir and sauté until it is heated through, about 6 more minutes. Stir in the rice, beans and corn. Sprinkle in the seasonings (chile powder through salt and pepper) and mix well to combine. Remove from heat and set aside.

5. Place the cooked poblano peppers on a baking sheet and mound the sausage mixture onto each pepper. Top liberally with shredded cheese. Bake for 20 minutes or until the cheese begins to brown.

6. To serve, sprinkle with green onions. You can also drizzle a creamy chipotle dressing for extra taste.

Randy Graham is a private chef and author whose cookbooks include “The Ojai Valley Cookbook,” “The Ojai Valley Vegetarian” and the “The Ojai Valley Vegan.”