Southwest Stuffed Peppers
Just threw these together for supper tonight, they smell insane. I’d have added some cilantro if I had any left.
8 oz chorizo
1 lb ground beef
1/2 cup frozen corn
2 small/med red peppers (or 1 large), chopped fine
1 tbsp chopped garlic
6 oz can medium black olives, chopped
1-2 serrano chilies, chopped fine
15 oz can chickpeas
6 peppers to stuff
2 cups beef broth
In large pan, brown chorizo and ground beef together. Add corn, chopped pepper, garlic, olives, serranos, and chickpeas, stirring occasionally until meat is cooked through and everything is heated.
Cut tops off stuffing peppers and arrange in an oven safe pan. Fill with mixture, distribute beef broth among them.
Bake for 30 minutes or until peppers are soft (less if you’d prefer them more firm)
