Spanish Inspired Stuffed Peppers |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I developed this recipe because over the past year I have developed a love affair with chorizo and goat cheese. I think they work so well together and have used one or both of them in everything from salads to egg dishes. This is the recipe I am most proud of! Ingredients:
4 bell peppers |
1 cup corn |
2 cups cooked white rice (not instant) |
1 lb chorizo sausage, browned |
8 ounces tomato sauce |
1 diced onion |
1 teaspoon cumin |
1 teaspoon paprika |
1/2 teaspoon red pepper flakes |
1 tablespoon butter |
1 tablespoon flour |
1 cup milk |
8 ounces goat cheese |
Directions:
1. Preheat oven to 350.
2. Cut peppers in half and scoop out the insides. Place in a 13x9 baking pan. Brown chorizo and onions together. Then add the corn, rice, tomato sauce, cumin, paprika and pepper flakes. Stuff peppers.
3. Bake them for 45 minutes in oven.
4. While the peppers are baking, make the goat cheese cream sauce. Melt butter in a saucepan on medium heat. Add flour and cook until a paste is formed. Add milk, lower heat to low. Cook until it begins to thicken. Add goat cheese and continue cooking until thickens.
5. Place the peppers on a plate and spoon the cheese sauce on top and enjoy!
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