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Chorizo Stuffed Peppers
By Serves 6

Chorizo is made from pork, is heavily seasoned, and has a characteristically red color. Oh yes... and its out of this world delicious!

Prep Time: 15m
Cook Time: 30m

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  1. 6 poblano peppers, cut in half and seeded
  2. 1 lb chorizo sausage, casings removed
  3. 4 Tablespoons olive oil
  4. 1 white onion, diced
  5. 2 teaspoons freshly chopped garlic
  6. 1 zucchini, diced
  7. 1 yellow squash, diced
  8. 2 cups cooked Spanish rice
  9. 1 cup diced tomatoes
  10. 1 × Salt and freshly ground black pepper
  11. 2 Tablespoons adobo sauce
  12. 1 cup black beans
  13. ½ cup grated cheddar cheese

You may also need:

Aluminum Foil, Oven, Skillet, Spoon

Step 1:

Preheat the oven to 350 degrees F.

Step 2:

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.

Step 3:

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.

Step 4:

Add in the zucchini, yellow squash, wild rice, tomatoes, and beans. Continue to cook until the vegetables are tender.

Step 5:

Adjust the seasoning with salt and pepper (to taste), and stir in the adobo sauce.

Step 6:

Remove from the heat, and spoon the vegetable mixture into the cooled peppers.

Step 7:

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).

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