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.”
READY IN:
1hr
SERVES:
4-10
YIELD:
8-10 Pepper Halves
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Filling -- To the bowl with the vegetables, add in the chorizo, cheeses (both parm and mozzarella), egg, cilantro, dried oregano, salt and pepper.
  4. 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.
  5. Peppers -- Stuff the pepper halves with the filling and top with the parmesan and mozzarella.
  6. 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).
  7. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: