Sarasotas Chorizo And Black Bean Stuffed Cubanelle Peppers Recipes

ITALIAN STUFFED CUBANELLE PEPPERS

Steps:

• Cook and stir sausage in a skillet over medium heat until lightly browned, 5 to 8 minutes. Drain excess grease and transfer to a bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon olive oil in the skillet; cook and stir onion and garlic until fragrant, 3 to 5 minutes. Stir in sausage, bread crumbs, Monterey Jack cheese, mozzarella cheese, egg, rice, Romano cheese, and parsley. Season with salt and pepper. Transfer to a bowl.
• Wipe out skillet and heat remaining 1 tablespoon oil over medium heat. Cook and stir Cubanelle peppers until lightly browned, 3 to 5 minutes.
• Stuff Cubanelle peppers with rice mixture, using a teaspoon to push it into the tip. Arrange stuffed peppers in a 10x13-inch baking dish; cover dish with aluminum foil.
• Bake in the preheated oven until peppers are tender, about 45 minutes. Remove foil and bake for 15 minutes more.

SARASOTA'S CHORIZO AND BLACK BEAN STUFFED CUBANELLE PEPPERS

Steps:

• Sausage -- Remove the sausage from the casing by cutting in the middle and then just squeeze out the sausage. Simply saute in a small skillet on medium heat until golden brown. It will take about 5-8 minutes. Remove the sausage to a small plate lined with a paper towel to drain.
• Vegetables -- In the same pan with a little of the drippings from the chorizo (just a teaspoon is all you need), saute the garlic, onion, jalapeno, and celery until tender, then add in the black beans and tomato and cook another minute or two. Transfer the mixture to a medium size bowl.
• Filling -- To the bowl with the vegetables, add in the chorizo, cheeses (both parm and mozzarella), egg, cilantro, dried oregano, salt and pepper.
• Soak the 2 bread slices in milk for just 10 seconds and then squeeze out the liquid. Just pull apart and break up the fresh bread to add to your filling. Mix everything together.
• Peppers -- Stuff the pepper halves with the filling and top with the parmesan and mozzarella.
• Bake -- I prefer to grill (they take about 20 minutes on a medium heat), or bake on a cookie sheet lined with parchment paper, foil, or just sprayed with non-stick spray at 375 degrees until the peppers get soft (about 30 minutes).
• Serve -- As I said, serve as a main dish with some rice and a tossed salad or as a side to some grilled chicken and fresh fruit. They are just great! ENJOY.

MEXICAN STUFFED CUBANELLES GRANDE!

Steps:

• 1. In large frying pan, saute hamburger and shallots til done. Drain grease if necessary. Mix up all dry seasoning ingredients in small bowl and sprinkle evenly over cooked beef. Stir in well. Add bouillon, water, beer and ketchup*. (*Can sub tomato paste if you have a dab.) Stir well to mix. Bring to a boil, turn down to low and simmer til very thick stirring occaisionally. About 10-15 minutes. Remove from heat to cool. Preheat oven to 350. Slice peppers in half lengthwise, through the stems and all, and clean out seeds and membranes. Overstuff each with taco meat. Place into 13x9 baking dish. *For crisp tender peppers, cover with foil and bake. *For softer peppers, evenly pour in 1/4 cup water, cover with foil and bake. Bake in 350 degree oven for 30 minutes. Remove foil, top with cheese, return to oven and bake til cheese is melted. Another 3-5 minutes. Arrange on platter and top to your heart's content! Goes great with grilled Mexican Street corn, refried beans 'n chips, and/or Spanish rice!
• 2. *Cubanelles are a mild, sweet pepper from Cuba. They are not hot. They start off green, then turn bright red when fully ripened. Can be eaten when large and still green, though. My green one that I used got so big and heavy that it broke the branch and fell onto the deck, so I had to use it. It was wonderful, too! **Mine from my garden may be much larger than store-bought. VERY easy to grow. I grew mine in half barrels on the deck. (Photo taken earlier this summer, it's HUGE now and still producing!)
• 3. ***Up top in my taco seasoning ingredient list, it cut off part of my description. For beef bouillon, I only use "Superior Touch Better Than Bouillon Beef Base". (I use the chicken, too.) I never ever use the cubes or granules anymore. Just a tip for you. It's a bit more expensive, but there's just no comparison. Hope this helps. (It is in the same aisle as the cubes right next to it. Please do try it. You'll never go back.)