Chorizo Stuffed Poblano Peppers

This is the last dinner I posted on Facebook, and the one I got the most requests for a recipe!

I was looking through my cookbooks, and came across a recipe for Chorizo Stuffed Baby Bell Peppers. It was an appetizer, and since I wanted to make them for dinner I doubled the recipe and used full-sized peppers. It was delicious! (This was from my cookbook "Make it Paleo").

A week later I wanted to make it again. This time I decided I wanted it to be a little spicier, so I bought poblano peppers instead. So here is MY recipe I adapted from the Make it Paleo recipe. I made some minor changes, and added a side sauce to cool off some of the heat in the pepper.

Chorizo Stuffed Poblano Peppers with a Mango Avocado Puree

For the Peppers:

4 large poblano peppers

1 beef chorizo

1 pork chorizo (I got both pre-made chorizo sausages at Fresh&Easy. They have AMAZING fresh and organic food there. Especially meats. But, that's another blog...)

1/2 white or yellow onion, chopped (I used yellow, it's a milder onion)

3 garlic cloves, finely mined

1 roma tomato, chopped

1/4 cup black olives, sliced.

1/3 cup cilantro, chopped.

juice of 1 lime

olive oil

salt/pepper to taste

Set oven to 350 degrees. In a large pan, sauté garlic and onions in a little bit of olive oil (less than a tablespoon) until lightly golden brown. Set aside. 

In a large bowl, mix tomatoes, black olives, cilantro, lime juice, and the now cooked garlic and onions. 

Slice peppers lengthwise on one side to make an opening. Remove the stem and the seeds from the inside. 

Back to the stove: remove chorizo from casings and simmer in pan for about 5-8 min, or until 75% cooked. (You don't want to cook it all the way, because it will continue to cook in the oven.) 

Drain the excess oil out of the pan and then mix the chorizo with the vegetable mixture. Once it it fully combined, stuff the mixture into the peppers.

Place the peppers in an oven safe pan or dish (not covered) and bake for about 30-35 min. This totally depends on your oven by the way. If you have an Easy Bake Oven like me (I will post pictures soon), You're looking at 35-40 minutes. The main thing you want is for the top to be crispy and the peppers to be soft and charred.

Mango and Avocado Puree:

2 ripe avocados, pitted and sliced

1 mango, pitted and sliced

juice of 1 lemon

1 tsp chili powder

scant 1/4 cup sliced jalapeno (more if you want it spicier!)

2 Tbl olive oil

salt/pepper to taste

In a food processor (If you do not have one, a blender will work just fine. But I strongly suggest you invest in a food processor if you are dedicated to cooking) combine avocado, mango, and olive oil until well combined. Add the remaining ingredients and process until you get a smooth consistency. Add salt, pepper, more jalapeno, whatever you'd like to get the desired spiciness. (Maybe some hot sauce if you want to kick it up some more?)

I made this sauce specifically to balance out the spice in the pepper/chorizo, so I made my sauce fairly mild. I do LOVE spicy food, but you don't want to scorch your taste buds in one meal. Balance, my friends is the key to a meal! :P

Serve this with a light side salad, or just by itself! 

Mmm Mmm Mmm!!!