Bean + Chorizo Stuffed Peppers

Bean + Chorizo Stuffed Peppers takes about 40 minutes from beginning to end. For $1.75 per serving, you get a beverage that serves 6. One portion of this dish contains roughly 12g of protein, 18g of fat, and a total of 265 calories. This recipe is liked by 427 foodies and cooks. If you have panko bread crumbs, sharp cheddar cheese, refried beans, and a few other ingredients on hand, you can make it. It is brought to you by Healthy Delicious. Overall, this recipe earns a solid spoonacular score of 60%. If you like this recipe, take a look at these similar recipes: Pepper-Stuffed Peppers with Chorizo, Chorizo Stuffed Poblano Peppers, and Chorizo Stuffed Poblano Peppers.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 Tablespoon Chili Powder

¼ pound Chicken Chorizo

1 Tablespoon Olive Oil

2 Tablespoons Panko Bread Crumbs

Hot Pepper Sauce (Tabasco)

6 Poblano Peppers

2 ounces Reduced Fat Cream Cheese

1 can Old El Paso Traditional Refried Beans

3 ounces Sharp Cheddar, shredded

1 ounce Sharp Cheddar Cheese, shredded

2 Tablespoons Vegetable Oil

Equipment:

oven

frying pan

baking sheet

stove

paper towels

Cooking instruction summary:

Heat oven to 350F.Cut the chorizo into a quarter-inch dice. Heat the olive oil in a medium skillet over medium-high heat. Add the chorizo and cook until browned and crisp, about 5 minutes. Stir in the refried beans, cream cheese, and 3 ounces of cheddar. Keep stirring until the cheeses are melted and the mixture is smooth. Season with chili powder and hot pepper sauce. Remove from heat.Slice the peppers in half, lengthwise; remove the seeds. Arrange the pepper halves on a baking sheet. Fill with bean and cheese mixture. Bake 15 minutes.Rinse out your pan. Return it to the stove and heat 2 tablespoons of vegetable oil over medium-high heat. Add the breadcrumbs and cook until golden brown, about 4 minutes. Remove breadcrumbs from pan and drain on a paper towel.Sprinkle peppers with remaining cheese and toasted breadcrumbs. Return to oven and cook an additional 10-15 minutes, or until peppers are soft.

 

Step by step:


1. Heat oven to 350F.

2. Cut the chorizo into a quarter-inch dice.

3. Heat the olive oil in a medium skillet over medium-high heat.

4. Add the chorizo and cook until browned and crisp, about 5 minutes. Stir in the refried beans, cream cheese, and 3 ounces of cheddar. Keep stirring until the cheeses are melted and the mixture is smooth. Season with chili powder and hot pepper sauce.

5. Remove from heat.Slice the peppers in half, lengthwise; remove the seeds. Arrange the pepper halves on a baking sheet. Fill with bean and cheese mixture.

6. Bake 15 minutes.Rinse out your pan. Return it to the stove and heat 2 tablespoons of vegetable oil over medium-high heat.

7. Add the breadcrumbs and cook until golden brown, about 4 minutes.

8. Remove breadcrumbs from pan and drain on a paper towel.Sprinkle peppers with remaining cheese and toasted breadcrumbs. Return to oven and cook an additional 10-15 minutes, or until peppers are soft.


Nutrition Information:

Quickview
278k Calories
11g Protein
19g Total Fat
14g Carbs
11% Health Score
Limit These
Calories
278k
14%

Fat
19g
30%

  Saturated Fat
10g
68%

Carbohydrates
14g
5%

  Sugar
4g
5%

Cholesterol
36mg
12%

Sodium
680mg
30%

Get Enough Of These
Protein
11g
24%

Vitamin C
95mg
116%

Vitamin A
1179IU
24%

Calcium
186mg
19%

Fiber
4g
18%

Vitamin B6
0.32mg
16%

Phosphorus
144mg
14%

Vitamin K
13µg
13%

Vitamin E
1mg
10%

Manganese
0.2mg
10%

Iron
1mg
9%

Vitamin B2
0.15mg
9%

Potassium
282mg
8%

Vitamin B1
0.11mg
7%

Zinc
0.9mg
6%

Selenium
4µg
6%

Copper
0.11mg
5%

Magnesium
21mg
5%

Folate
21µg
5%

Vitamin B3
0.97mg
5%

Vitamin B12
0.26µg
4%

Vitamin B5
0.31mg
3%

covered percent of daily need
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