Chorizo & Black Bean Stuffed Peppers

I had been watching these peppers we planted oh so closely over the past two weeks, waiting for them to start the change from a deep dark green to the shades of bright red, orange and purple hues. That time was this weekend and I had plans long ago for these babies! 

If you walk through the fan in Richmond, Virginia you can see all kinds of different urban style gardens growing, and if you have passed by our house you have seen these thriving through late summer. Well they made it — between varmints, vandals, and those who would have been just plain hungry. With that said, we are washing these well, splitting them in half and filling them with some deliciousness!

Ingredients for Southwestern Stuffed Peppers with Chorizo and Black Beans**

• 3-4 bell peppers (variety of colors)
• 2 tablespoons olive oil
• 3 links of chorizo sausage removed from casing
• 2 cups of whole wheat Cous Cous (prepared per package directions)
• 1 can organic black beans (rinsed and drained from the can)
• 3/4 cup of fresh or frozen corn (I had frozen some fresh recently)
• 3/4 cup fresh or frozen okra (I had frozen some fresh recently)
• 5-6 tablespoons of tomato paste
• 1/2 cup of water
• Salt and pepper to taste
• 1 cup shredded cheddar or monterey jack
• Sour cream, avocado, and chopped cilantro for plating

** Following this recipe will allow for leftover stuffing which will help with meal creating later in the week. Stand by later in the week when I will — put an egg on it!

Preparation:

After your peppers are split and cleaned of seed (keeping the cool stems for added pizzaz) place them in your casserole dish, adding a little drizzle of olive oil to coat the skins and add to a 375 degree oven for 10-12 minutes. Remove the peppers and let cool until the stuffing is ready.

While the peppers are in the oven, add a little olive oil to a pan and begin to fry chorizo, breaking it up until it crumbles. Drain the sausage as it will create a lot of oil. Add the cous cous, corn, okra, tomato paste, water, and salt and pepper, stirring to combine. Return and heat thoroughly, stirring occasionally.

We interrupt this post with a little non sponsored or monetarily endorsed advertising. I recently came across the "Greek Canning Company" and have fallen in love with the products they offer. The tomato paste is the most beautiful red flavorful paste I have enjoyed of late.

Stuff peppers with the filling and return to the oven at 350 for 20 minutes unti heated thoroughly. at this step you can add a 1/4 cup of water to the bottom of the pan before you send them back to the oven. This will allow the peppers to steam and become softer. Personally I like a firmer crunch to my peppers. Remove, add cheese to the tops and return for 10 minutes until it melts.

Serve with sliced avocado, sour cream, and chopped cilantro.

This is once again a combination of ingredients I had in the fridge so you can adjust or modify to your liking but it goes a long way in showing how to take a few ingredients and make a beautiful and delicious meal that will impress. Stuffed peppers are one of those classic comfort foods I like at the beginning of fall!

With the cooler weather and the change in available produce, what have you been dying to make and bite into this early in the fall?

E.A.T. local E.A.T. well