Stuffed Peppers with Chipotle-Cilantro Sauce
13.3g
Net Carbs
18.8g
Protein
30.6g
Fat
5.3g
Fiber
426
Calories
Ingredients:
- 8 whole chiles Anaheim Chile
- 1 serving Chipotle Peppers in Adobo Sauce
- 8 ounces Queso Fresco
- 2/3 cup Real Mayonnaise
- 8 ounces Pork and Beef Chorizo
- 15 ounces Black Beans (Mature Seeds, with Salt, Cooked, Boiled)
- 1 1/2 fluid ounces Fresh Lime Juice
- 1/2 cup Cilantro (Coriander)
- 1 cup chopped Zucchini
Directions:
- Make a T-type cut into the Anaheim peppers going down lengthwise and across at the stem. Carefully open the pepper and remove the seeds and ribs. Set aside.
- In a large skillet, cook the chorizo over medium heat, stirring often until lightly browned. Add the beans, zucchini and queso fresco stirring until warmed through, about 5 minutes.
- Preheat a grill.
- Spoon the chorizo mixture into the peppers (close with a skewer if necessary). Grill the peppers over medium heat for about 5-7 minutes (turning if necessary as the skins blister) until the peppers begin to blister. Turn the heat off or move the peppers away from the flame and allow to sit, covered on the grill for an additional 8-10 minutes to cook through.
- While the peppers are on the grill, juice the limes and place in a small bowl along with the cilantro, chipotle in adobo and mayonnaise. Stir until well blended. Set aside until ready to use.
- Drizzle each pepper with 1-2 tablespoons of the chipotle-cilantro sauce and serve immediately.
