Friday, May 13, 2011

Roasted Peppers stuffed with Black Beans, Corn, Chorizo and Cheese

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Part 2 of Stuffed Peppers Two Ways

(Part 1 can be found here: Roasted Green Peppers stuffed with Curried Chickpeas and Raisins)

Here we have a simple Mexican inspired green stuffed pepper....

Purposely leaving out the rice...I wanted a quick and easy, low carb stuffed pepper that didn't involve a whole lot of chopping and fuss!

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I served the stuffed peppers with a side of sour cream and low sodium blue corn tortilla chips.

Akin to a large plate of restaurant style nachos (as far as taste)...what you'll appreciate about these individual stuffed pepper servings...is that your family and friends won't be jockeying to see who gets the last bite!

But be warned...they will be back for seconds!

(some of the peppers I topped with additional cheese before baking...some I did not)
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Roasted Peppers Stuffed with Black Beans, Corn, Chorizo and Cheese

4 medium to large green peppers
12 oz. Mexican Chorizo Sausage, out of its casing and cooked thru, drained of its grease BUT reserve the little leftover grease that remains in the pan (see photo above)
2 cans black beans, drained and rinsed well
3 cups shredded Colby Jack (or Mexican style cheese)
2 cups frozen corn

Directions:

Prepare the Peppers (about 4 med-large peppers)

Take your peppers and cut off their tops and clean out the insides

Blanch peppers in large pot of boiling water for 10-12 minutes or until just soft but still able to stand on their own. Set aside.

Preheat oven to 375.

After cooking up the chorizo, pour the chorizo out of its pan and into a strainer to drain most of the grease. Discard the grease that leaves the pan w/the chorizo. Reserve the little bit of grease that remains in the pan.

Add black beans and corn to the same pan and cook up, stirring about 4-5 minutes, until well incorporated.

Add black bean and corn mixture to a large blow and stir in your cheese until mixed well.

Stuff your already blanched green peppers and bake in the oven for 12 minutes. (You can also top the peppers with additional cheese if desired...photo above)

Remove from the oven and serve with chips, sour cream, etc!

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6 comments:

Rebecca from Chow and Chatter said...

this looks great sorry part one is missing

Sam @ My Carolina Kitchen said...

These are definitely not your mother's stuffed peppers. Absolutely fabulous photos.
Sam

Karen said...

Ok, now this one I can eat. And I would like to, please! Your chorizo use is really making me crave it. My husband is not the biggest fan, so I'll have to do some convincing, but these sure look like a good place to start!

Jenn said...

Ok, seriously, had my mom's stuffed peppers looked like this when I was a kid, she probably could have gotten me to eat them!!! :)

Bo said...

I like the chickpea stuffed peppers, but I'd rather eat this one! I think it's because of the rice and cheese.

Magic of Spice said...

Love the Mexican influence here, nice way to dress up stuffed peppers :)