Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

This was a beast cooked up by !

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Please Fave the Original Submission here. - https://www.furaffinity.net/view/19802539/

I think Bobby Flay could learn a thing or two from vrghr :P

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Wuff and his roomie both love stuffed peppers, but Vrghr was getting a bit tired of the “same old, same old”… the “Italian” version with Mediterranean spices and marinara sauce. Wuff decided to switch things around a bit, and go for a Southwestern frame of mind; Chorizo for the meat, black beans, green chilies, “Tex-Mex” type spices, etc.

Definitely turned out good! Wuff served this with Vrghr’s version of “Mexican rice” and Re-Fried Beans. Wuff “had to” do up his own version of spices for those, but you can substitute you favorite version equally well.

NOTES:

- The “stuffing” makes enough for at least 4-5 peppers, perhaps more depending on the size of your peppers and how full you stuff them. It freezes really well, so if you only stuff 2 or 3 (as wuff did), you can split the rest up into portion sizes and freeze it. Just thaw it (microwave) slice a pepper in half, remove the stem and guts, stuff and bake (20 minutes @ 350, remove and top with cheese, and bake another 10 minutes), and you’ll have supper in a half an hour!
- Vrghr used left over steamed rice in his stuffing mix. You can also just make a pot fresh. Just don’t cook it TOO ‘wet’, or it’ll go to mush when you mix it in with the rest.
- The crushed tortilla chips really add a key flavor to the stuffing. Don’t leave them out!
- Wuff suggests red, orange, or yellow bell peppers for their slightly sweeter flavors and festive Southwest colors, but green works well too.

Ingredients:

2 bell peppers (red, orange, or yellow) (will stuff up to 5-6 peppers, but wuff just made 2 (4 halves))
9 oz Chorizo
½ lb lean Ground Beef
½ large yellow onion, small dice,
1 Tbs minced Garlic
2 tsp ground Cumin
2 tsp Ancho Chili Powder
2 tsp Smoked Paprika
1 tsp dried chopped Jalapeno,
1 tsp ground Black Pepper
½ tsp dried Marjoram
1 Tbs Tomato Paste
1 can (14 oz) diced Tomatoes w/Green Chilies (Rotel)
1 can (14 oz) Black Beans (rinsed and drained)
1 ½ C Tomato Sauce
1 C Corn (Fresh, frozen or canned, drain if canned)
2/3 C Mild Salsa / Picante sauce
2 C Crushed Tortilla Chips (about 2 doz chips)
1-2 C Chicken Stock
1 pint (~ 1 heaping cup) cooked white or brown Rice
~ 1 ½ Tbs Brown Sugar (to taste)
Grated Cheese (Jack/Cheddar mix or “Mexican Fiesta”)

Tin Foil

Directions:

Pre-heat oven to 350 degrees. Line a sheet or cookie pan with foil (Makes clean up FAR easier!).

Slice the peppers in half from top to bottom. Remove the stem and the seeds and membranes.

If you have “link sausage” style Chorizo, remove the casings.

Fry up the ground beef and Chorizo in a large skillet or chef’s pan over Med-High heat, stirring to break up the burger into little chunks, until no pink remains on the burger and the chorizo has cooked out a lot of the fat. (~5-6 minutes)

Add the garlic and onions, tomato paste, and all the spices. Continue to cook and stir until the garlic is fragrant and the onions are translucent.

Add the diced tomatoes & chilies with their juice, the drained black beans, corn, tomato juice, and salsa/picante. Stir to combine and cook until heated throughout and flavors meld (about 3 minutes)

Add the rice and crushed Tortilla Chips and stir in. This will dry up the mixture a lot! Gradually add the chicken stock until the mixture loosens up and looks juicy again. It will dry again while baking, so you want it a stiff but slightly wet mix.

Taste, and sweeten the mix slightly with the brown sugar to taste (amount will vary depending on the sweetness of your tomato sauce and salsa).

Spoon the stuffing into the pepper shells until it is heaped up slightly in the middle. Place the stuffed pepper shells on the tinfoil lined baking/cookie sheet. If the shell doesn’t want to sit flat, create a little “collar” of rolled up foil the help stead it. Once they cook, they’ll soften and sit flat on their own.

Bake @ 350 for ~20 minutes. Remove and cover with a dash of salsa/picante, and a generous amount of grated cheese. Return to oven for another 10 minutes, to melt the cheese.

Serve with a side of seasoned rice and some of the salsa, and a puddle of re-fried beans topped with more grated cheese.

DEVOUR!!

Note – if folks want wuff’s recipes for the rice and beans, let Vrghr know and wuff will provide those too!

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