Mexican Stuffed Peppers

After a season of holiday eating, my family was begging for something different. Striving to make something healthy and flavorful, I pondered the idea of doing stuffed peppers. This dish is easy to make, and can even incorporate leftover grains and veggies for added variations.

Ingredients:

4 Medium Sized Bell Peppers, washed

1 Link soy chorizo

1 cup Millet

2 cups water + 1/4 cup water

2 Tbs olive oil

10-15 small mushrooms, cut into large chunks

1 cup green onion, sliced

3 cloves garlic, pressed

1-16oz bag Pinto Beans, cook till soft

Salt

Chili Powder

Utensils needed:

Large Kitchen Knife and Cutting Board

Medium sauce pan

10” non-stick skillet

1 baking dish large enough to hold the 4 peppers

Large mixing bowl

Garlic press
Fork and Spoon

Directions:

-  Preheat oven to 375°

-In a medium sauce pan heat 2 tbs olive oil. Add millet grain, and toast till lightly  browned. Add 2 cups water and simmer on med-low till millet is cooked, approx. 25 mins.

-Over medium-high heat place olive oil, chorizo (casing removed), green onion, and mushrooms in a non-stick skillet. Sautee for 3-5 mins, and then add ¼ cup water and place a lid on top. Let mixture steam for 3-5 mins. Remove from heat.

- I use a pressure cooker to cook the dried beans, but canned pintos can easily be substituted if you don’t have the time to cook dry beans.

- In a large mixing bowl, combine mushroom chorizo mixture, millet, and half the cooked pinto beans. Mix thoroughly and add salt to taste.  Scoop out 1 cup of this mixture to combine into the pinto beans.

- Now to stuff the peppers. You will want to cut the tops off of the peppers, and clean out the seeds and innards. With a large spoon fill each pepper with the mixture from the mixing bowl. You will want to make sure to pack the mixture in firmly.  Place peppers in the baking dish, and then into the preheated oven. Bake on 375° for 20 minutes

- Smash cooked pinto beans with a fork, and add the reserved chorizo mixture. Add 1 tsp chili powder and salt to taste.

- Serve with a side of fresh avocado, tomato, or salsa.