Chorizo Stuffed Peppers
to Prep & to Cook
Yields 6 (6 servings × 1)
Chorizo is made from pork, is heavily seasoned, and has a characteristically red color. Oh yes... and its out of this world delicious!
1/2 cup grated cheddar cheese
1 cup black beans
2 tablespoons adobo sauce
Salt and freshly ground black pepper
1 cup diced tomatoes
2 cups cooked Spanish rice
1 yellow squash, diced
1 zucchini, diced
2 teaspoons freshly chopped garlic
1 white onion, diced
4 tablespoons olive oil
1 lb chorizo sausage, casings removed
6 poblano peppers, cut in half and seeded
Preheat the oven to 350 degrees F.
Wrap the peppers in aluminum foil, and bake them in the oven until tender, but not falling apart (about 15 minutes). Remove from the oven and allow to cool.
In a large skillet over medium heat, sauté the chorizo until cooked through and crumbly. Remove the chorizo and set aside, leaving fat in pan. Add the onions and garlic. Saute until soft.
Add in the zucchini, yellow squash, wild rice, tomatoes, and beans. Continue to cook until the vegetables are tender.
Adjust the seasoning with salt and pepper (to taste), and stir in the adobo sauce.
Remove from the heat, and spoon the vegetable mixture into the cooled peppers.
Transfer the peppers to a heat-proof serving dish and top with a little cheese. Bake until the peppers are heated through (about 15 minutes).
Recipe by Sue