Chorizo Stuffed Peppers

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 9×13 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.