Chorizo Stuffed Cubanelle Peppers
Servings: 4
Ingredients
- 4 or 5 large cubanelle peppers
- 1 lb chorizo sausage, bulk beef, turkey, etc.
- 1 small onion diced
- ¾ teaspoon smoked paprika
- ½ teaspoon cumin
- dash hot paprika
- 1 clove garlic minced
- 1 Tb sriracha
- 1 c shredded pepper jack cheese
Instructions
- To begin, preheat your oven to 350°(F).
- Cook the chorizo and onion in a skillet over medium heat until the onion is tender and the chorizo is cooked.
- Stir in the smoked paprika, hot paprika, cumin, garlic, and sriracha. Remove from the heat.
- Cut the peppers in half the long way and remove the seeds and pith from the insides.
- Arrange the peppers in a 9x13 baking pan.
- Spoon the meat mixture into the peppers.
- Sprinkle the cheese over the top.
- Bake for 20-30 minutes, or until the peppers are cooked to desired doneness.
- Enjoy!
Notes
While the cubanellle peppers are not hot, this recipe has a bit of heat in it. For a less spicy version, omit the hot paprika, use mild chorizo, and top with Monterrey jack cheese instead of pepper jack.
See This Recipe:
https://cosmopolitancornbread.com/chorizo-stuffed-cubanelle-peppers/Equipment Used
- 10 inch cast iron skillet or other skillet
Nutrition
Serving: 1c | Calories: 685kcal | Carbohydrates: 15g | Protein: 37g | Fat: 53g | Saturated Fat: 22g | Polyunsaturated Fat: 28g | Cholesterol: 127mg | Sodium: 1692mg | Fiber: 2g | Sugar: 6g
