SARASOTA'S CHORIZO AND BLACK BEAN STUFFED CUBANELLE PEPPERS
I love these on the grill, but if the weather is not cooperating, the oven will work just fine. A spicy, cheesy stuffing with fresh vegetables make this a wonderful side dish. Cut in half, stuffed high and baked or grilled until golden brown and the peppers get tender. Serve these with some grilled chicken and fresh fruit, or as a main course with a side of rice and a salad make for great dinners.
Provided by SarasotaCook
Categories < 60 Mins
Time 1h
Yield 8-10 Pepper Halves, 4-10 serving(s)
Number Of Ingredients 17
Steps:
- Sausage -- Remove the sausage from the casing by cutting in the middle and then just squeeze out the sausage. Simply saute in a small skillet on medium heat until golden brown. It will take about 5-8 minutes. Remove the sausage to a small plate lined with a paper towel to drain.
- Vegetables -- In the same pan with a little of the drippings from the chorizo (just a teaspoon is all you need), saute the garlic, onion, jalapeno, and celery until tender, then add in the black beans and tomato and cook another minute or two. Transfer the mixture to a medium size bowl.
- Filling -- To the bowl with the vegetables, add in the chorizo, cheeses (both parm and mozzarella), egg, cilantro, dried oregano, salt and pepper.
- Soak the 2 bread slices in milk for just 10 seconds and then squeeze out the liquid. Just pull apart and break up the fresh bread to add to your filling. Mix everything together.
- Peppers -- Stuff the pepper halves with the filling and top with the parmesan and mozzarella.
- Bake -- I prefer to grill (they take about 20 minutes on a medium heat), or bake on a cookie sheet lined with parchment paper, foil, or just sprayed with non-stick spray at 375 degrees until the peppers get soft (about 30 minutes).
- Serve -- As I said, serve as a main dish with some rice and a tossed salad or as a side to some grilled chicken and fresh fruit. They are just great! ENJOY.
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Vikash Sunar
[email protected]These peppers were a great way to use up some leftover rice. I added some extra vegetables to the filling and it was a delicious and healthy meal.
Taologos Gebriel
[email protected]I'm not a big fan of chorizo, but I still enjoyed these peppers. The black beans and corn added a nice sweetness.
Mir Ha di
[email protected]Overall, I thought the recipe was good. I would make it again, but I would make a few changes.
millicent kargbo
[email protected]The recipe was easy to follow, but the peppers took longer to cook than the recipe said.
Dilawer Rajput
[email protected]I had a hard time finding Cubanelle peppers. I ended up using bell peppers instead.
Daye Bola
[email protected]The peppers were a bit too oily for my taste.
Omer
[email protected]I found the recipe to be a bit bland. I added some extra spices and it was much better.
Malik Roman
[email protected]The peppers were a little spicy for my taste, but I still enjoyed them.
bella Akinsoyinu
[email protected]I made these peppers for a potluck and they were gone in minutes. Everyone loved them!
Miss Naheed
[email protected]These stuffed peppers are a great way to use up leftover chorizo and black beans.
Ric Vinras
[email protected]I've made this recipe several times now and it's always a hit. The peppers are always cooked perfectly and the filling is always flavorful.
Victoria Candelaria
[email protected]I wasn't sure how the chorizo and black beans would taste together, but I was pleasantly surprised. The flavors were really well-balanced.
Daphne Bacher
[email protected]The recipe was easy to follow and the peppers turned out great. I especially liked the addition of the corn and tomatoes.
SMK Info
[email protected]I made these peppers for a party and they were a hit! Everyone loved them.
Kenny Carroll
[email protected]These stuffed peppers were an absolute delight! The chorizo and black beans were a perfect combination, and the Cubanelle peppers added a nice touch of heat. I will definitely be making these again.