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Sarasota's Chorizo and Black Bean Stuffed Cubanelle Peppers Recipe

Sarasota's Chorizo and Black Bean Stuffed Cubanelle Peppers Recipe

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Sarasota's Chorizo and Black Bean Stuffed Cubanelle Peppers

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Ingredients:

Serving

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
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 tsp minced garlic
1 large egg
2 slices bread
3/4 cup milk
1 tbsp fresh parsley, fine chopped
1 tsp dried oregano
1/2 cup parmesan cheese, grated
3/4 cup mozzarella cheese, shredded
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	436.97 Kcal (1830 kJ)
Calories from fat	83.69 Kcal
		% Daily Value*
Total Fat	9.3g	14%
Cholesterol	75.78mg	25%
Sodium	773.17mg	32%
Potassium	1340.84mg	29%
Total Carbs	51.54g	17%
Sugars	10.76g	43%
Dietary Fiber	12.48g	50%
Protein	38.11g	76%
Vitamin C	28.3mg	47%
Iron	3.8mg	21%
Calcium	872.6mg	87%

Amount Per 100 g
Calories	115.04 Kcal (482 kJ)
Calories from fat	22.03 Kcal
		% Daily Value*
Total Fat	2.45g	14%
Cholesterol	19.95mg	25%
Sodium	203.55mg	32%
Potassium	352.99mg	29%
Total Carbs	13.57g	17%
Sugars	2.83g	43%
Dietary Fiber	3.29g	50%
Protein	10.03g	76%
Vitamin C	7.4mg	47%
Iron	1mg	21%
Calcium	229.7mg	87%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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