Sarasota'S Chorizo And Black Bean Stuffed Cubanelle

Name: Sarasota'S Chorizo And Black Bean Stuffed Cubanelle Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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…; 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

Servings: persons

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

1
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.
2
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.
3
Filling -- To the bowl with the vegetables, add in the chorizo, cheeses (both parm and mozzarella), egg, cilantro, dried oregano, salt and pepper.
4
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.
5
Peppers -- Stuff the pepper halves with the filling and top with the parmesan and mozzarella.
6
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).
7
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.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Sarasota'S Chorizo And Black Bean Stuffed Cubanelle Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sarasota'S Chorizo And Black Bean Stuffed Cubanelle Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions