, halvedServes 4
4 Anaheim (or Cubanelle) Peppers, halved lengthwise
12 ounces Chorizo sausage (I love Niman Ranch)
1 red onion, finely chopped
3 tablespoons tomato paste
1/4 cup lime juice
Cilantro, roughly chopped
Extra virgin olive oil
Freshly ground black pepper
Salsa of your choice!
Remove the chorizo from its casing, and break with your fingers into small chunks.
Finely chop the red onion, and add half to a saute pan with olive oil over medium heat. Allow to cook for 4-5 minutes, until the onions have softened. Add the tomato paste, lime juice, and salt and pepper to taste, and stir to combine. Allow this mixture to simmer together for about two minutes.
Next, add the chorizo to the saute pan, and toss to combine for another 2 minutes until heated through.
Cut the anaheim peppers in half lengthwise, and remove the seeds and piths. Divide the mixture evenly between the 8 pepper halves.
In a 400 degree oven, bake unconvered until the peppers begin to soften, but still have a nice bite, and the chorizo mixture begins to brown on the top.
Top with chopped cilantro, the remaining red onion, and get creative with your other toppings from there!
It is sad to say it, but I think this is my last summer recipe. Soon all of the unique fresh peppers will be gone from the farmers markets and grocery stores, and it will be back to bell peppers for the fall and winter! Read: make these ASAP!! We took advantage of the last of the season with these chorizo stuffed anaheim peppers - while we had absolutely NOTHING to do for the first weekend in God knows how many months. It was bliss. Coupled with too many bags of chips, tv shows and movies galore, and probably a tad too much wine (still relishing in no more wedding diets), we had a perfect and much needed cozy weekend spent in our sweats at home. It was hard to kiss it goodbye this morning, but was fun to celebrate one week of marriage in the books, and to finally tuck into a nice fall and winter together.
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