stuffed peppers

Stuffed Peppers

Serves 3 as a main dish, 6 as a side dish.

6 colored sweet peppers

1 bunch chard, chopped

1 lb cooked chorizo

2 cups cooked rice

1 bunch chard, shredded

1 cup shredded sharp cheddar


1.      Preheat oven to 450F.  Cut the top off of each pepper and remove the seeds.  Combine chard, chorizo, rice and cheese in a large bowl and toss a few times to combine.

2.      Spoon some of the mixture into each pepper, lay onto a baking sheet or casserole dish, coat the outside of the peppers with olive oil, and bake for 30-40 minutes, until soft and blackened in places.

3.      Remove from oven, sprinkle with chopped fresh cilantro, and serve.