There have some changes around The Black Peppercorn lately. Over the last week, I have been working with Dawn from DPK-Graphic Design to create a new logo and header. She saw what I had previously, listened to my vision for the logo and created something I am thrilled with. You can see in the logo below and the header at the top of the page. If you are looking at hiring someone to do graphic design for you or for your site, I would highly recommend Dawn.
This weekend was Father’s Day and the family took a trip to see my parents. Therefore, I did not have a chance to get in the kitchen to cook. Today’s recipe is something I made a while ago, but was waiting for the right time to share it on The Black Peppercorn. These sweet peppers are stuffed with a fiesta rice that is made with chorizo, black beans and corn.
Sweet peppers have such vibrant colours and I used a mix of them to create a nice rainbow look.
The chipotle gravy is similar to country gravy but the chipotle pepper and adobo sauce give the gravy a nice heat. The gravy goes very well with the stuffed pepper.
- 6 sweet peppers (red, orange, yellow)
- 3 tbsp butter
- 1 onion , diced
- 1 jalapeno , seeded and minced
- 3 garlic cloves , minced
- 1 pound chorizo sausage (about 3 links)
- 1 can black beans , drained
- 1 can corn , drained
- 1 tsp chili powder
- 3 cups cooked rice
- 1/3 cup butter
- 1/3 cup flour
- 3 cups milk
- 1 chipotle pepper
- 1 tbsp adobo sauce
- dry parsley for garnish
Cut the top off the sweet peppers. Removes the seeds and cores from the peppers and discard. Set the peppers with the tops aside for later.
Remove the chorizo sausage meat from the casings.
To make the stuffing, saute the butter, onion, chorizo meat, jalapeno, garlic and chili powder in a large skillet on medium heat. Once the chorizo sausage is cooked, stir in the black beans and corn. Cook for 5 more minutes. Stir in the cooked rice and remove from heat.
Stuff the sweet peppers with the fiesta stuffing until starting to overflow and place the top of the pepper back on. Bake in a 350F oven for 30 minutes.
While the peppers are in the oven, make the chipotle gravy. Melt the butter in a saucepan on medium low heat. Whisk in the flour to make a roux. Continue to stir for a few minutes allowing the colour of the roux to turn a very light brown. Stir in the milk until it is a smooth even consistency. Add the chipotle pepper and adobo sauce. Cook for a few more minutes to allow the gravy to thicken. Pour into a blender and pulse until the pepper is pureed into the gravy and it has a smooth consistency.
Serve the stuffed peppers on a plate with chipotle gravy ladled around it. Sprinkle some dry parsley on the gravy.