These are always a hit! Wifey & I always have left overs but they never last 24 hours ?
NOTE: For a more meaty pepper, replace the potato with another 1/2 pound of chorizo (for a total of 1 pound)
- 6 Bell Peppers
- 1/2-1 pound chorizo
- 1 small potato (optional)
- 1 small onion
- 4 cloves minced garlic
- To taste salt & pepper
- 1 tbspn Worcestershire sauce
- 1 bushel cilantro
- 1/2 cup sliced parsley
- 1 can black or red beans
- 1 can hot rotel (or equivalent)
- 1/2 cup rice
- 1/2 cup Habanero Jack Shredded cheese
- 1 1/4 cup Mexican Blend Shredded cheese
Preheat oven to 350• F, dice onion and potato, chop cilantro, and slice parsley
Cut caps off and decore bell peppers ? bring a large pot to boil and boil peppers for about 6 minutes. Set aside in glass baking dish.
Add chorizo, potatoes ?, onions, Garlic, salt, and pepper to a large saucepan and brown. NOTE: if you’d like a more meaty pepper you can replace the potato with another half pound of chorizo.
Drain beans and rotel, add to saucepan with Worcestershire sauce, cilantro, parsley, and rice ?. Cover and simmer for 5 minutes.
Mix in Habanero Jack and 1/2 cup of Mexican blend cheese until melted
Add to bell peppers, sprinkle rest of cheese ? atop each pepper, cover with tin foil and back for 30 minutes
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