Mexican Stuffed Peppers

I threw this together as a clean-out-the-fridge meal and couldn’t believe how good it was. Not crazy different from my traditional stuffed peppers, but just unique enough to keep things interesting. This is more of a guide than a recipe since I wasn’t measuring when I threw this together.

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Eight mildly spicy peppers (these may have been banana, but I’m not positive), tops cut off and seeded. If you aren’t into loose stuffing, get even more peppers
about 1/2 cup tomato puree
1-2 cups rice (mine was a mix of brown and white leftover rice)
4 cremini mushrooms, chopped
1/2 onion, chopped
1/2 large leek (white parts only), chopped
1 green bell pepper, chopped
about 2-3 oz queso fresco, crumbled
1-2 tbsp chopped cilantro
about 6 oz chorizo (mine was chicken santa fe chorizo)
2 tbsp oil

In one pot, get a bottle of water boiling. In a pan, heat oil. Add onion, leek, pepper, and mushrooms. Cook until soft. Remove from heat. Repeat with chorizo, cooking through (about 6-7 minutes).

When water hits boil, throw in peppers. Cook about a minute. Remove from heat and rinse in cold water.

Combine vegetable mixture with rice, queso fresco, tomato puree, cilantro, and sausage in a bowl. Stuff each pepper with stuffing (you will have a decent amount of stuffing left over).

When ready to cook, preheat oven to 375. Line a 9×9 pan with extra stuffing. Place peppers on top. Crumble a bit more cheese on top if you like. Cover with foil. Bake 45 minutes.  Remove foil and cook another five minutes.

Serve peppers with some extra stuffing.

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