Chorizo Stuffed Peppers with Spanish “Frice”

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I’m back!  The Holidays are over, the kids are back in school, I am back in the kitchen, and back on Whole 30!  Here is what we had for dinner last night – very easy, very good, and the leftovers will freeze for another day!

I got this recipe from a neat website – a ‘whole’ family does Whole 30-http://wholefamilystrong.com/2012/01/22/whole-mexican-family-stuffed-poblano-peppers/

 

Ingredients for the Chorizo Stuffed Peppers

 

–         5 poblano peppers ( I could not find these, so I used some random kind of pepper I found at the store. I think just regular bell peppers would be great too.)

–         ½ pound chorizo sausage

–         1 large onion, thinly sliced

–         1 large tomato, diced

 

Instructions for Stuffed Peppers:

 

–         Preheat oven to 425 degrees

–         Brown the chorizo, onion and tomato in a skillet until meat is cooked through.

–         Wash and open peppers – remove ribs and seeds

–         Fill the peppers with the chorizo mixture

–         Place peppers on a lined baking sheet and bake for 20 minutes until peppers are soft and tender.

Ingredients for the Spanish ‘Frice’

–         1 head of cauliflower

–         1 Tbsp olive oil

–         Half can of small tomato sauce

–         ½ Tbsp onion powder

–         ½ Tbsp garlic powder

–         1 Tbsp minced garlic

–         ½ tsp Cayenne pepper

Instructions for ’Frice’:

–         Chop cauliflower into florets and then pulse in a food processor until it looks like rice or couscous consistency

–         Sauté cauliflower in skillet with hot olive oil

–         Add tomato sauce and spices (Really, I think any Spanish or Mexican spices you have on hand would work for this recipe.)

–         Serve and enjoy!

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