It is hard to believe that it is been three years (to the day we found out) since we lost LP; tomorrow is the actual day she was born. I remember that day as if it were yesterday. Though times have been tough, it helps that my great supportive husband, BAP and SSP are here. We are full of love. This recipe is full of cozy flavors, just as our home is full of love. We celebrate LP today!
Stuffed Peppers
inspired by: http://www.justapinch.com/recipes/main-course/beef/gnees-southwestern-stuffed-peppers.html
& http://www.number-2-pencil.com/2012/06/22/crock-pot-mexican-stuffed-bell-peppers/
1 lb chorizo sausage
1/2 large red onion, diced
1 green bell pepper, diced
1 1/2 cups Spanish rice (cooked)
1 can black beans, rinsed and drained
1 1/2 cups salsa
5 (additional) bell peppers, halved from top to bottom (seeds removed)
2 cups cheese, shredded
In a large skillet brown the sausage with the onion and pepper. Mix rice and beans in a bowl-stir in meat mixture. Pour salsa in the bottom of a greased 9x13pan. Place pepper halves open side up in pan. Fill each pepper with filling; there will be extra filling just over fill them. Cover with foil. Bake at 400 for about 35minutes. Remove foil. Top with cheese and bake an additional 5minutes.
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