Sarasota's Chorizo and Black Bean Stuffed Cubanelle Peppers
- Ready In:
- 1hr
- Ingredients:
- 17
- Yields:
-
8-10 Pepper Halves
- Serves:
- 4-10
ingredients
- 4 large cubanelle peppers, cut in half lengthwise and seeds and ribs removed, I like to leave the stem in tact (Banana or Anaheims will work fine, depending on the size of the peppers, you may need 5 peppers)
- 3 chorizo sausage, links (soft chorizo, Mexican not the Spanish, hard chorizo)
- 1 jalapeno, diced fine (I leave some of the seeds and ribs in for a little spice)
- 1 cup onion, diced fine
- 1 celery rib, diced fine
- 3 large plum tomatoes, seeded and diced
- 1 cup black beans, drained and rinsed
- 2 teaspoons minced garlic
- 1 large egg
- 2 slices bread
- 3⁄4 cup milk
- 1 tablespoon fresh parsley, fine chopped
- 1 teaspoon dried oregano
- 1⁄2 cup parmesan cheese, grated
- 3⁄4 cup mozzarella cheese, shredded
-
Topping
- 1⁄2 cup parmesan cheese, grated
- 1⁄2 cup mozzarella cheese, shredded
directions
- Sausage -- Remove the sausage from the casing by cutting in the middle and then just squeeze out the sausage. Simply saute in a small skillet on medium heat until golden brown. It will take about 5-8 minutes. Remove the sausage to a small plate lined with a paper towel to drain.
- Vegetables -- In the same pan with a little of the drippings from the chorizo (just a teaspoon is all you need), saute the garlic, onion, jalapeno, and celery until tender, then add in the black beans and tomato and cook another minute or two. Transfer the mixture to a medium size bowl.
- Filling -- To the bowl with the vegetables, add in the chorizo, cheeses (both parm and mozzarella), egg, cilantro, dried oregano, salt and pepper.
- Soak the 2 bread slices in milk for just 10 seconds and then squeeze out the liquid. Just pull apart and break up the fresh bread to add to your filling. Mix everything together.
- Peppers -- Stuff the pepper halves with the filling and top with the parmesan and mozzarella.
- Bake -- I prefer to grill (they take about 20 minutes on a medium heat), or bake on a cookie sheet lined with parchment paper, foil, or just sprayed with non-stick spray at 375 degrees until the peppers get soft (about 30 minutes).
- Serve -- As I said, serve as a main dish with some rice and a tossed salad or as a side to some grilled chicken and fresh fruit. They are just great! ENJOY.
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RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>