Peppers Stuffed with Chicken Chorizo
I buy chicken and chicken products through a quasi CSA or co-op arrangement run by a friend from Slow Food, and can’t say enough good things about our partner, Boulder Natural Meats. One of the things they make is a chicken chorizo, which is much lower in fat that traditional pork chorizo, yet still packed with chorizo spices, and I used it as the base for this recipe. You could sub another meat, or even make this vegetarian if you prefer. If you have leftover filling, freeze it for another time – and here’s to making quick and healthy food that your family will love.
- 1 cup brown rice
- 1 tablespoon tomato paste
- 2 tablespoons extra virgin olive oil or canola oil
- 1 pound chicken chorizo (or other ground meat such as beef or pork)
- 1 zucchini, diced very small
- 1 small onion, chopped very small
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon chili powder
- ¼ cup chopped fresh cilantro
- 1½ cups shredded cheddar cheese, plus more to garnish
- 4 peppers, cut in half lengthwise, ribs and seeds removed
- Cook the rice according to package directions; halfway through the cooking time stir the tomato paste into the rice and continue cooking. Set aside.
- Heat a large skillet over medium high heat and add the oil. Cook the chorizo, breaking it apart with a spoon, until it is no longer pink. Pour the chorizo into a large bowl.
- Add the zucchini and onion to the same skillet, and cook until slightly softened, about 5 minutes. You may wish to add a little water to help loosen the browned bits from the bottom of the pan, and then pour the vegetables into the bowl with the chorizo. Add the salt, cumin, coriander, chili, cilantro and cheese, and stir together until mixed.
- Spoon the filling into the 8 pepper halves and place them in a baking dish. Garnish with a little more cheese if desired. Add about ¼ cup of water to the dish under the peppers and seal the baking dish well with foil. Bake at 375 degrees for about 45 minutes.