OK, now I love Mother Nature and all of her friends but maybe it is time to get a dog or a cat that likes to sit on the patio and roam the gardens. The chipmunk is having a field day. I saw him the other day pick a cherry tomato and sit on his hind legs eating it and now I see the rascally rabbit is eating the tops of my pepper plants! I picked the few peppers that were ready at the time. I did not have enough banana peppers to pickle, so what to do? I checked the fridge and cabinet and found some ingredients to stuff into the peppers. Here's the recipe. It turned out so good! Give it a try it's easy to do.
CHORIZO STUFFED PEPPERS
This is enough for 5 small stuffed peppers
5 small variety of peppers
1 tube of chorizo sausage
1/2 of medium sized onion, diced
1/4 cup of chopped cheese. I had a bag of cheese curds and used those.
1 small jalapeno diced fine
14 ounce can of fire roasted tomatoes.
small bunch of cilantro
Mix the chorizo, onion, cheese and jalapeno and a 1/4 of the can of fire roasted tomatoes in a medium sized bowl. Reserve the remaining can of fire roasted tomatoes for later.
Put the whole peppers into a pot of boiling water for 5 minutes.
Fry the chorizo mixture in a pan until cooked through and drain the grease to one side of the pan. Set aside.
Put the whole peppers into an ice bath to stop the cooking process.
When the peppers are cool slice off the tops and save for capping the stuffed pepper.
Remove the membrane and seeds from the peppers.
Stuff the peppers with the chorizo mixture. Use a funnel for the skinny banana peppers and push the mixture through with the end of a wooden spoon.
Fire up the indoor grill pan or cover the grates of the outdoor grill with aluminum foil to protect the tender peppers.
Grill on all sides until good grill marks appear.
Puree the remaining fire roasted tomatoes in a food processor and add to the remaining chorizo mixture to create a sauce for the stuffed peppers. Heat the sauce on the stove top and add the grilled, stuffed peppers to the sauce and top with chopped cilantro.
Mix the chorizo, onion, cheese and jalapeno and a 1/4 of the can of fire roasted tomatoes in a medium sized bowl. Reserve the remaining can of fire roasted tomatoes for later.
Put the whole peppers into an ice bath to stop the cooking process.
When the peppers are cool slice off the tops and save for capping the stuffed pepper.
Remove the membrane and seeds from the peppers.
Fire up the indoor grill pan or cover the grates of the outdoor grill with aluminum foil to protect the tender peppers.
Grill on all sides until good grill marks appear.
Ooops, one split open. Still tastes good!
small bunch of cilantro
Mix the chorizo, onion, cheese and jalapeno and a 1/4 of the can of fire roasted tomatoes in a medium sized bowl. Reserve the remaining can of fire roasted tomatoes for later.
Put the whole peppers into a pot of boiling water for 5 minutes.
Fry the chorizo mixture in a pan until cooked through and drain the grease to one side of the pan. Set aside.
Put the whole peppers into an ice bath to stop the cooking process.
When the peppers are cool slice off the tops and save for capping the stuffed pepper.
Remove the membrane and seeds from the peppers.
Stuff the peppers with the chorizo mixture. Use a funnel for the skinny banana peppers and push the mixture through with the end of a wooden spoon.
Fire up the indoor grill pan or cover the grates of the outdoor grill with aluminum foil to protect the tender peppers.
Grill on all sides until good grill marks appear.
Puree the remaining fire roasted tomatoes in a food processor and add to the remaining chorizo mixture to create a sauce for the stuffed peppers. Heat the sauce on the stove top and add the grilled, stuffed peppers to the sauce and top with chopped cilantro.
Mix the chorizo, onion, cheese and jalapeno and a 1/4 of the can of fire roasted tomatoes in a medium sized bowl. Reserve the remaining can of fire roasted tomatoes for later.
Put the whole peppers into a pot of boiling water for 5 minutes.
Fry the chorizo mixture in a pan until cooked through and drain the grease to one side of the pan. Set aside.
When the peppers are cool slice off the tops and save for capping the stuffed pepper.
Remove the membrane and seeds from the peppers.
Stuff the peppers with the chorizo mixture. Use a funnel for the skinny banana peppers and push the mixture through with the end of a wooden spoon.
Grill on all sides until good grill marks appear.
Puree the remaining fire roasted tomatoes in a food processor and add to the remaining chorizo mixture to create a sauce for the stuffed peppers. Heat the sauce on the stove top and add the grilled, stuffed peppers to the sauce and top with chopped cilantro.
Capsicum annuum. Are you feeling sweet, or spicy?
