Stuffed bell peppers are great during the summer. They are also fantastic during the cooler months. With black beans and spicy chorizo, this recipe is good cooked in the oven or grilled outside!
Serves 4
Time required 30 minutes
Difficulty level 2
Cost of ingredients 6 USD
- 1 chorizo sausage, quartered and sliced
- 4 green bell peppers, tops cut off but reserved and seeds removed
- 2 cups (500ml) black beans, cooked
- 1 onion, sliced
- 4 oz goat cheese
- 1 teaspoon (5ml) cumin
- 1 teaspoon (5ml) paprika
- ½ teaspoon (2ml) salt
- ½ tablespoon (7ml) Cilantro, finely chopped
- 2 tablespoons (30ml) olive oil
In a sauté pan over medium heat with olive oil, add in onions and cook a couple of minutes or until soft. Add in sliced chorizo and brown. Drain oil and place in a bowl.
Place black beans, cumin, paprika, salt, in the bowl with the chorizo and onion and mix together.
Put green bell peppers on a baking sheet, grill or in a baking dish, open side up. Fill with bean mixture and crumble goat cheese and cilantro on top. Bake in a preheated oven at 350F (175C) for about 15-20 minutes or until cheese has melted and has a few brown spots.
Allow to cool a couple minutes before serving.
Photo by greg.turner
Sun, Jun 6, 2010
Main Courses, Recipes