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Author Notes: This is a fabulous combination of traditional Southwestern flavors. Stuffed peppers are a popular vegetarian entree, and while these are packed with veggies, I think they benefit enormously from the addition of chorizo sausage. Fresh avocado is the perfect cooling agent, complimenting the heat of the peppers and chorizo and eliminating the need for sour cream.
There are some variations that can be made with the ingredients: fresh or frozen corn, can or dried beans, Mexican or Spanish chorizo. One of the keys to this recipe is to make sure all the stuffing is cooked and heated through before you add it to the pepper and put it in the oven one last time; it doesn't stay in very long, so if your ingredients go in lukewarm, they won't have the opportunity to thoroughly heat through.
And, this recipe adapts particularly well for the grill during summer months. Both the peppers and corn on the cob can be grilled before assembling the stuffed pepper. - Meg Salvia
Serves 3 people
- 4 poblano peppers
- 1 small onion, chopped
- 1 pound Mexican chorizo sausage
- 2 cups corn (from about 3 ears, or frozen)
- 2 cups black beans
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 2 roma tomatoes, chopped
- 1 cup Jack cheese or Mexican/cheddar blend
- 2 avocados, chopped
- Prepare all your stuffing ingredients: If using corn on the cob, boil or grill until cooked through, then remove the kernels from the cob. If using dried beans, soak and cook. If using canned black beans, rinse thoroughly. Mexican chorizo should be uncooked, but if you're using Spanish chorizo, chop it into small pieces.
- Heat the olive oil in a large skillet. Add the onion and cumin and cook until the onions soften, about 5 minutes. Add the chorizo to the skillet and break it up with a wooden spoon. Cook until the sausage is cooked through and no longer pink, about 10 minutes. Add the black beans and corn and cook another 5 minutes, until all ingredients are cooked and warmed through.
- Meanwhile, heat the oven to 400-degrees. Halve the poblano peppers lenght-wise and remove the stems and seeds (wash your hands afterwards - they'll burn your eyes a bit if you accidentally rub them or touch your face with the pepper remnants still on your hands). Just after you add the chorizo to the skillet, rub each pepper half with olive oil and place on a rimmed baking sheet. Roast for about 10-15 minutes, until the skins start to blister but the peppers retain their shape.
- Turn on the broiler. Stuff each poblano pepper half with the filling. Top with a few chunks of raw tomato, then sprinkle with cheese. Broil until the cheese melts and is bubbly and brown, between 3 to 5 minutes. Top with a generous portion of avocado and serve.
- This recipe was entered in the contest for Your Best Avocados