We love coming up with fun challenges for ourselves to foster our creativity. One fun challenge that we had done a while back and recently got to do again was to hit up our local farmer’s market and make a meal with the ingredients we picked up.This time, we perused the aisles and took home lots of goodies, including: bell peppers, the cutest little cherry tomatoes, and corn from Abby Lee Farms, chorizo and a Sausage & Parmesan bread loaf from The Proper Beast, and some fresh herbs (cilantro and mint). We loved creating and photographing recipes from predominantly farmer’s market goodies before (link to those posts here and here), and we wanted to continue that idea with another farmer’s market meal recipe! Stuffed Peppers with Crispy Cheese Rounds
– 1 cup brown rice
– 2 cups chicken or vegetable stock
– 1 medium onion
– 3 garlic cloves
– 16 oz. chorizo, or other ground meat/tofu
– 5 bell peppers
– 1/2 cup salsa
– 1 cup white cheddar, shredded
1. Cook rice according to package instructions using chicken or vegetable stock instead of water. Set aside.
2. Dice onion, mince garlic, and sauté both in a lightly oiled frying pan. Remove from pan and set aside.
3. Next in the frying pan, crumble and sauté chorizo until cooked thoroughly. Add onions and garlic back into the pan along with the desired amount of rice (we chose about a 1:2 ratio with the rice and chorizo because we wanted a really meaty filling). Set aside.
4. Prepare bell peppers by cutting stem top off and cleaning out the seeds and membrane. (**Optional: if you prefer your stuffed peppers to be softer and less crunchy, boil the peppers for 3-4 minutes before stuffing).
5. Firmly pack rice and meat mixture into each pepper and place upright in a lightly greased backing dish. Cover each pepper with a heaping spoonful of your favorite salsa.
6. Cover the baking dish with foil, and cook for 25 minutes at 400 degrees.
7. After 25 minutes, remove foil and continue baking for 10 more minutes.
8. During the last 10 minutes, prepare the crispy cheese rounds by placing small spoonful’s of shredded cheddar onto a hot, greased frying pan in mounds (**Tip: when cheese bubbles and becomes lacy in texture, you may have to tip the pan to the side and soak up excess oil with a paper towel). Once cheese is slightly browned, remove from the pan with a spatula and place on a paper towel to cool.
9. Last, place a crispy cheese round on top of each cooked pepper and enjoy!
Stuffed peppers are so versatile. While this recipe has more Mexican food flavors and ingredients with the salsa and chorizo, we’ve made them before using Italian sausage and pasta sauce instead. Substitute virtually any meat, veggies, and sauce you like and they’re sure to be a supper time staple!