Fiery Chorizo & Black Bean Stuffed Cubanelle Peppers
These Fiery Chorizo & Black Bean Stuffed Cubanelle Peppers bring a delightful burst of flavor to any meal. The fresh, sweet cubanelle peppers are generously filled with a zesty mixture of spicy Mexican chorizo, black beans, and a medley of vegetables, all enriched with gooey mozzarella and savory parmesan. Whether you decide to grill them over charcoal or bake them in the oven, these stuffed peppers become beautifully golden and tender, offering a satisfying side dish or a hearty main course. Pair them with grilled chicken and a fruit salad for a complete dinner or serve alongside rice and a crisp salad for a mouthwatering vegetarian option. Enjoy the delightful kick of spice and a plethora of textures in every bite!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Cubanelle peppers
4 large (cut in half lengthwise, seeds and ribs removed)
Chorizo sausage links
3 (soft Mexican chorizo, casing removed)
Jalapeno pepper
1 (diced fine)
Onion
1 cup (diced fine)
Celery rib
1 (diced fine)
Plum tomatoes
3 large (seeded and diced)
Black beans
1 cup (drained and rinsed)
Garlic
2 teaspoons (minced)
Egg
1 large (beaten)
Bread
2 slices (soaked briefly in milk, torn into pieces)
Milk
3/4 cup (for soaking bread)
Fresh parsley
1 tablespoon (finely chopped)
Dried oregano
1 teaspoon (for flavor)
Parmesan cheese
1 cup (grated)
Mozzarella cheese
1.5 cups (shredded)
Instructions
1
1. Begin by removing the casing from the chorizo. Slice each link down the middle and squeeze the meat out. In a skillet over medium heat, cook the chorizo until golden brown, about 5-8 minutes. Transfer the cooked chorizo to a plate lined with paper towels to drain excess grease.
2
2. In the same skillet, using a teaspoon of the rendered chorizo drippings, sauté the minced garlic, diced onion, jalapeno, and celery until they are tender, about 3-4 minutes. Add in the black beans and diced tomatoes, cooking for an additional minute to combine the flavors. Transfer this vegetable mixture to a medium bowl.
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3. Into the bowl with the vegetables, add the cooked chorizo, grated parmesan cheese, shredded mozzarella cheese, beaten egg, chopped parsley, dried oregano, and a pinch of salt and pepper. Mix all the ingredients thoroughly until well combined.
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4. Briefly soak the bread slices in milk just for 10 seconds to moisten them. Remove the bread from the milk and squeeze out any excess liquid. Tear it into small pieces and fold it into the filling mixture.
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5. Preheat your grill to medium heat or your oven to 375°F (190°C). Stuff each cubanelle pepper half generously with the chorizo and bean filling. Place the stuffed peppers on a baking sheet lined with parchment paper. Sprinkle additional parmesan and mozzarella cheese on top of each stuffed pepper for a golden finish.
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6. If grilling, place the stuffed peppers directly on the grill grates, closing the lid and cooking for about 20 minutes, or until the peppers are tender and the cheese is bubbly. If baking, place in the oven for about 30 minutes until the peppers are soft and the cheese is golden.
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7. Serve hot as a standout side to grilled chicken and fresh fruit or as a fulfilling main dish alongside rice and a green salad. Enjoy the explosion of flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Fiery Chorizo & Black Bean Stuffed Cubanelle Peppers?
They are fresh, sweet cubanelle peppers filled with a zesty mixture of spicy Mexican chorizo, black beans, vegetables, and a blend of mozzarella and parmesan cheeses.
What type of pepper is best for this recipe?
The recipe specifically calls for large cubanelle peppers, which provide a sweet flavor that complements the spicy filling.
How do I prepare the chorizo for the stuffing?
Remove the casing from the chorizo links, slice them down the middle, squeeze out the meat, and cook in a skillet until golden brown for 5-8 minutes.
What vegetables are included in the filling?
The filling includes minced garlic, diced onion, jalapeno, celery, and plum tomatoes.
How long should I sauté the aromatics?
Sauté the garlic, onion, jalapeno, and celery in a teaspoon of chorizo drippings for about 3-4 minutes until tender.
Do the black beans need to be prepared before adding to the mix?
Yes, you should use one cup of black beans that have been thoroughly drained and rinsed.
What types of cheese are used in the stuffed peppers?
The recipe uses 1 cup of grated parmesan cheese and 1.5 cups of shredded mozzarella cheese.
Why is there an egg in the filling recipe?
One beaten large egg is used as a binder to help hold the chorizo and vegetable mixture together inside the peppers.
How is bread used in this recipe?
Two slices of bread are soaked in milk for 10 seconds, squeezed of excess liquid, torn into pieces, and folded into the filling to add texture.
What is the recommended oven temperature for baking?
Preheat your oven to 375°F (190°C) if you choose the baking method.
How long do the peppers take to cook in the oven?
Bake the peppers for approximately 30 minutes until they are soft and the cheese topping is golden.
Can I cook these peppers on a grill?
Yes, they can be grilled over medium heat for about 20 minutes with the lid closed until tender and bubbly.
How should I prepare the cubanelle peppers for stuffing?
Cut the peppers in half lengthwise and remove all seeds and ribs before adding the filling.
What herbs and spices are used for seasoning?
The recipe uses fresh parsley, dried oregano, salt, and pepper to season the filling.
Can these be served as a main course?
Yes, they make a hearty main course when served alongside rice and a crisp green salad.
Is this recipe spicy?
Yes, it has a spicy kick due to the Mexican chorizo and the inclusion of a finely diced jalapeno pepper.
What is a good side dish for these peppers?
They pair very well with grilled chicken and a fresh fruit salad.
How many peppers does this recipe make?
The recipe is designed for 4 large cubanelle peppers, which results in 8 stuffed halves.
Should the tomatoes be seeded?
Yes, the plum tomatoes should be seeded and diced to prevent the filling from becoming too watery.
Can I make this recipe vegetarian?
Yes, the description suggests it can be a mouthwatering vegetarian option if you substitute or omit the chorizo.
Do I need to line the baking sheet?
It is recommended to line your baking sheet with parchment paper for easier cleanup and to prevent sticking.
What should I do with the chorizo grease?
Drain the cooked chorizo on paper towels, but keep about one teaspoon of the drippings in the skillet to sauté the vegetables.
What kind of chorizo is used?
The recipe calls for soft Mexican chorizo links rather than the cured Spanish variety.
How do I know when the grilled peppers are done?
They are finished when the peppers are tender and the cheese on top has become bubbly.
How much milk is needed for the bread?
You will need 3/4 cup of milk to briefly soak the bread slices.
Are the tomatoes cooked before being added to the bowl?
Yes, the tomatoes are added to the skillet with the beans and sautéed vegetables for one minute before mixing.
Can I add more cheese on top?
Yes, the instructions suggest sprinkling additional parmesan and mozzarella on top of each pepper before cooking for a golden finish.
Should I use fresh or dried oregano?
The recipe specifies 1 teaspoon of dried oregano for the filling.
What is the texture of the finished peppers?
The peppers become tender and golden, while the filling is savory and gooey from the melted cheeses.
Is there a specific way to dice the onion and celery?
Both the onion and the celery rib should be diced fine to ensure they cook through and mix well into the filling.