Chorizo Stuffed Peppers

• Gluten free

• Meat

  • 1 (10 oz. pkg Pork chorizo

• Produce

  • 1/2 can Black beans
  • 1/2 can Corn
  • 2 Green peppers, large

• Dairy

  • 1 (8 oz. block Cream cheese
  • 3/4 cup Mexican cheese blend

Found on tornadoughalli.com

Description

Ingredients

• 2 large green peppers, cut in half and seeded
• 1 (10 oz.) pkg pork chorizo
• 1 (8 oz.) block of cream cheese, softened
• 1/2 can corn, drained
• 1/2 can black beans, drained and rinsed
• 3/4 cup Mexican cheese blend

Directions

• Preheat oven to 375. In pot filled with water, bring to a boil and add your peppers and parboil for about 5 minutes or until slightly tender. Remove from water and let cool. Meanwhile fry your chorizo in pan until cooked, about 1-2 minutes. In bowl add your cream cheese, chorizo, corn, black beans and Mexican cheese and mix until well combined. Place peppers cup side up on baking sheet, fill will cream cheese mixture. Sprinkle with more cheese if desired. Bake for about 15 minutes until cheese is bubbly, remove from oven and top with cilantro and sour cream if desired.