Tuesday, October 12, 2010

Chicken and Chorizo Stuffed Peppers

It's a good thing that I am willing to experiment with food and try new things, because I've found a new type of meat that I love: chorizo. I was pretty apprehensive about it because people say it's really spicy, but it has just the right amount of kick (I'm guessing those people just have a really low tolerance for spicy food or something).

Chicken and Chorizo Stuffed Peppers

8 oz ground chorizo
2 boneless skinless chicken breasts
3 bell peppers (any color)
1 small zucchini
2 tbsp tomato paste
1/2 of a ripe tomato
1/2 of a medium onion
1 tbsp oregano
1 tbsp cumin
1 tsp garlic powder
Salt and pepper to taste
1 tbsp butter or oil
*optional: 1/2 cup shredded Monterrey Jack cheese

1. Cook chicken breasts in oil in a skillet over medium heat until tender (~10 minutes on each side depending on how hot your stove is and how big the chicken breasts are).
2. Remove from heat and let cool for 15 minutes.
3. While waiting for the chicken to cool, finely chop onion and tomato. Grate zucchini (or just finely chop it if you don't have a grater; I like to grate mine as I began using it in recipes as a substitute for rice).
4. Halve bell peppers and remove stems and seeds
5. Tear chicken into small pieces.
6. In a large mixing bowl, add chorizo, chicken, onion, tomato, zucchini, tomato paste, oregano, cumin, garlic powder, and salt/pepper.
7. Place bell peppers in a large baking dish. *NOTE: if you're using a metal baking pan, you might want to grease it; I use a stoneware pan so I didn't need to.
8. Evenly distribute chicken/chorizo mixture among peppers.
9. Bake at 350F/175C for 45-50 minutes.
10. If desired, remove from oven after 45 minutes, top with shredded cheese, and bake an additional 5-10 minutes.

Serves 3-4

1 comment:

  1. Looks great! Did you brown the chorizo or mix it in raw?