This is a fabulous combination of traditional Southwestern flavors. Stuffed peppers are a popular vegetarian entree, and while these are packed with veggies, I think they benefit enormously from the addition of chorizo sausage. Fresh avocado is the perfect cooling agent, complimenting the heat of the peppers and chorizo and eliminating the need for sour cream. <br /> <br />There are some variations that can be made with the ingredients: fresh or frozen corn, can or dried beans, Mexican or Spanish chorizo. One of the keys to this recipe is to make sure all the stuffing is cooked and heated through before you add it to the pepper and put it in the oven one last time; it doesn't stay in very long, so if your ingredients go in lukewarm, they won't have the opportunity to thoroughly heat through. <br /> <br />And, this recipe adapts particularly well for the grill during summer months. Both the peppers and corn on the cob can be grilled before assembling the stuffed pepper.

Share: