Bean and Chorizo Stuffed Peppers
For an appetizer version of this recipe, substitute the poblano peppers for about 16 jalapenos; follow the rest of the directions as written. Or do what I did and make some of each! The poblanos have a mild, slightly smokey flavor; the jalapenos are spicier.
- ¼ pound Chicken Chorizo
- 1 Tablespoon Olive Oil
- 1 can Old El Paso Traditional Refried Beans
- 2 ounces Reduced Fat Cream Cheese
- 3 ounces Sharp Cheddar shredded
- 1 Tablespoon Chili Powder
- Hot Pepper Sauce Tabasco
- 6 Poblano Peppers
- 2 Tablespoons Vegetable Oil
- 2 Tablespoons Panko Bread Crumbs
- 1 ounce Sharp Cheddar Cheese shredded
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.
Serving: 1g | Calories: 1426kcal | Carbohydrates: 75g | Protein: 62g | Fat: 106g | Saturated Fat: 39g | Cholesterol: 218mg | Sodium: 1922mg | Sugar: 3g