Chorizo and Black Bean Stuffed Peppers

• 4 large bell peppers, any color
• 1 pound chorizo sausage, casing removed
• 1 can black beans, drained and rinsed
• 1 cup cooked rice
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cut the tops off the bell peppers and remove seeds and membranes.
3. 3 In a large skillet, cook the chorizo in olive oil over medium heat until browned.
4. 4 Add onion and garlic to the skillet, cooking until softened.
5. 5 Stir in cumin, chili powder, diced tomatoes, black beans, and rice; cook for 5 minutes.
6. 6 Stuff the mixture into the bell peppers and place them in a baking dish.
7. 7 Cover with foil and bake for 25 minutes.
8. 8 Uncover, sprinkle cheese on top, and bake for an additional 5 minutes.
9. 9 Let stand for 5 minutes before serving.

Equipment

• Baking dish
• Skillet
• Oven

Variations

• Add corn kernels for extra sweetness.
• Top with a fried egg for a breakfast twist.

Substitutions

• Substitute ground turkey for chorizo for a leaner option.
• Use pinto beans in place of black beans.

Pairings

• Pairs well with Spanish rice or a cilantro lime rice.
• A squeeze of fresh lime over the top adds brightness.

Nutrition

Tips

• For extra flavor, roast the bell peppers whole before stuffing.
• If you prefer a spicier kick, choose spicy chorizo.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven.

Serving Suggestions

• Serve with a side of fresh avocado slices and a dollop of sour cream.
• Pair with a simple green salad for a balanced meal.

FAQ