Chorizo Stuffed Peppers
By Sue 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!
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- 6 poblano peppers, cut in half and seeded
- 1 lb chorizo sausage, casings removed
- 4 Tablespoons olive oil
- 1 white onion, diced
- 2 teaspoons freshly chopped garlic
- 1 zucchini, diced
- 1 yellow squash, diced
- 2 cups cooked Spanish rice
- 1 cup diced tomatoes
- 1 × Salt and freshly ground black pepper
- 2 Tablespoons adobo sauce
- 1 cup black beans
- ½ cup grated cheddar cheese
You may also need:
Aluminum Foil, Oven, Skillet, Spoon
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).
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