Grilled Chicken Chorizo Stuffed Cubanelle Peppers
Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.
Ingredients
- 1 tbsp olive oil
- 1 small onion, minced
- 4 garlic cloves, minced
- ⅔ lb raw chicken chorizo, My butcher created it for me.
- 1½ cups cooked brown rice. I used the individual microwaveable kind.
- 2 medium roma tomatoes, seeded and diced
- ⅓ cup finely chopped cilantro
- ⅓ cup low fat sour cream
- ¼ cup shredded Mexican blend cheese
- salt and pepper to taste
- 4 large Cubanelle Peppers, cut in half lengthwise and seeded
- 1 cup shredded pepper jack cheese
Instructions
- Heat the olive oil over medium heat and saute onion until lightly browned, about 5 minutes. Add garlic and cook until fragrant, 30 seconds. Add chicken chorizo and using the back of a wooden spatula cook until completely cooked through, breaking sausage up in small pieces. This should take around 5 minutes.
- Transfer mixture in large bowl and add rice, tomatoes, sour cream, cilantro, and queso cheese. Season with salt and pepper and mix until well combined.
- Spoon mixture into the cavities of split Cubanelle peppers and top with pepper jack cheese.
- With grill set up as I explained, oil grill grates and grill peppers on low heat.
- Cook until peppers are soft and cheese is melted, about 20 minutes.