Spanish Inspired Stuffed Peppers
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 bell peppers
- 236.59 ml corn
- 473.18 ml cooked white rice (not instant)
- 453.59 g chorizo sausage, browned
- 226.79 g tomato sauce
- 1 diced onion
- 4.92 ml cumin
- 4.92 ml paprika
- 2.46 ml red pepper flakes
- 14.79 ml butter
- 14.79 ml flour
- 236.59 ml milk
- 226.79 g goat cheese
directions
- Preheat oven to 350.
- Cut peppers in half and scoop out the insides. Place in a 13x9 baking pan. Brown chorizo and onions together. Then add the corn, rice, tomato sauce, cumin, paprika and pepper flakes. Stuff peppers.
- Bake them for 45 minutes in oven.
- While the peppers are baking, make the goat cheese cream sauce. Melt butter in a saucepan on medium heat. Add flour and cook until a paste is formed. Add milk, lower heat to low. Cook until it begins to thicken. Add goat cheese and continue cooking until thickens.
- Place the peppers on a plate and spoon the cheese sauce on top and enjoy!
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