Spanish Stuffed Peppers
 
Prep time
Cook time
Total time
 
Serves: 24
INGREDIENTS:
  • 12 small bell peppers
  • 4 fresh chorizo links (around 1 lb)
  • 1½ cup tomatoes, chopped finely
  • 1 cup corn
  • Optional topping: sour cream, plain Greek yogurt or mild cheese
  • Optional topping: thinly sliced green onion
DIRECTIONS:
  1. Preheat oven to 400°. Heat a large skillet on the stove over medium heat. Cut the casings off the chorizo and discard, then place the meat in the hot skillet and sautée until cooked through and slightly browned, around 7-8 minutes. Drain and discard any excess oil. Add in the corn and tomatoes and continue to stir occasionally until the extra liquid from the tomatoes has evaporated, around 5 minutes. Meanwhile, cut the peppers in half, remove the seeds and lay them out side-by-side on a small baking sheet.
  2. Once the chorizo mixture is ready, spoon it into the peppers. Cover the sheet loosely with a large piece of aluminum foil and bake for 40 minutes, removing the foil halfway through. It is only necessary for half the time, to keep the tops from getting too crisp or burning.
Recipe by Love from the Land at https://www.lovefromtheland.com/spanish-stuffed-peppers/