Tuesday, November 10, 2015
Recipe: Chorizo Stuffed Peppers
Was messing around this week and made these. Really enjoyed!
1-2 tbsp olive oil
5 medium bell peppers (In this case I used 4 green and one purple since that is what I had)
2 chorizo (Spanish) sausages cut into chunks
1/2 cup diced yellow onion
1 large portabella mushroom (chopped)
1/2 cup long grain rice
1 Cup chicken stock
salt/pepper to taste
Monterey jack cheese to melt on top
Preheat oven to 350 degrees
In medium skillet, brown sausage in oil and add onions and portabella to soften.
Add rice and chicken stock, bring to boil. Cover and reduce to simmer for 15 minutes or until rice is cooked.
Stuff the peppers with the mixture, top with sprinkling of cheese and put on pepper top. Cover and bake for 30-40 minutes until pepper is soft
Spirits United! I apologize for last month’s blog. I was so down in the dumps, I just couldn’t bear to be funny. Losing a best friend...
Upside Down Post: Yurn your frown upside down into a smile as this post is for those who do not enjoy the family gatherings at Chris...
Hannah Swensen loves the Christmas Season in Lake Eden, Minnesota but this year nothing is as cozy as it should be murder is anything but co...
MM: Frances, give us the back story on how and when you became an author? I started by telling stories. I’d walk home from school wit...