Delicious stuffed pepper recipe with chorizo, black beans, corn and rice stuffing and country gravy with chipotle peppers.
Prep Time: 15 minutesminutes
Cook Time: 1 hourhour
Total Time: 1 hourhour15 minutesminutes
Servings: 6people
Ingredients
6sweet peppers(red, orange, yellow)
3tbspbutter
1onion, diced
1jalapeno, seeded and minced
3garlic cloves, minced
1poundchorizo sausage(about 3 links)
1can black beans, drained
1can corn, drained
1tspchili powder
3cupscooked rice
1/3cupbutter
1/3cupflour
3cupsmilk
1chipotle pepper
1tbspadobo sauce
dry parsley for garnish
Instructions
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.