Bean + Chorizo Stuffed Peppers

Bean + Chorizo Stuffed Peppers takes about 40 minutes from beginning to end. For $1.75 per serving, you get a beverage that serves 6. One portion of this dish contains roughly 12g of protein, 18g of fat, and a total of 265 calories. This recipe is liked by 427 foodies and cooks. If you have panko bread crumbs, sharp cheddar cheese, refried beans, and a few other ingredients on hand, you can make it. It is brought to you by Healthy Delicious. Overall, this recipe earns a solid spoonacular score of 60%. If you like this recipe, take a look at these similar recipes: Pepper-Stuffed Peppers with Chorizo, Chorizo Stuffed Poblano Peppers, and Chorizo Stuffed Poblano Peppers.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oven to 350F.Cut the chorizo into a quarter-inch dice. Heat the olive oil in a medium skillet over medium-high heat. Add the chorizo and cook until browned and crisp, about 5 minutes. Stir in the refried beans, cream cheese, and 3 ounces of cheddar. Keep stirring until the cheeses are melted and the mixture is smooth. Season with chili powder and hot pepper sauce. Remove from heat.Slice the peppers in half, lengthwise; remove the seeds. Arrange the pepper halves on a baking sheet. Fill with bean and cheese mixture. Bake 15 minutes.Rinse out your pan. Return it to the stove and heat 2 tablespoons of vegetable oil over medium-high heat. Add the breadcrumbs and cook until golden brown, about 4 minutes. Remove breadcrumbs from pan and drain on a paper towel.Sprinkle peppers with remaining cheese and toasted breadcrumbs. Return to oven and cook an additional 10-15 minutes, or until peppers are soft.

 

Step by step:

1. Heat oven to 350F.

2. Cut the chorizo into a quarter-inch dice.

3. Heat the olive oil in a medium skillet over medium-high heat.

4. Add the chorizo and cook until browned and crisp, about 5 minutes. Stir in the refried beans, cream cheese, and 3 ounces of cheddar. Keep stirring until the cheeses are melted and the mixture is smooth. Season with chili powder and hot pepper sauce.

5. Remove from heat.Slice the peppers in half, lengthwise; remove the seeds. Arrange the pepper halves on a baking sheet. Fill with bean and cheese mixture.

6. Bake 15 minutes.Rinse out your pan. Return it to the stove and heat 2 tablespoons of vegetable oil over medium-high heat.

7. Add the breadcrumbs and cook until golden brown, about 4 minutes.

8. Remove breadcrumbs from pan and drain on a paper towel.Sprinkle peppers with remaining cheese and toasted breadcrumbs. Return to oven and cook an additional 10-15 minutes, or until peppers are soft.

Nutrition Information:

covered percent of daily need