Friday, May 6, 2011

Happy Belated Cinco de Mayo!

So Mr. G and I are all about celebrating holidays, especially those centered around food. Although yesterday was Cinco de Mayo, I was busy with work and Zumba, so we did not celebrate. Tonight however we had a Mexican feast! While I was surfing the internet for a new Mexican recipe, there were so many to choose from. Did I want to go safe and just do tacos or nachos? Then I found the perfect recipe. Sarasota's Chorizo and Black Bean Stuffed Cubanelle Peppers. At first I thought, "nope.. Mr. G hates black beans", but then the wife gene came through and thought, "who cares if he doesn't like them, he can learn to like them" :) Thankfully, this recipe is perfect for any fiesta. We turned on Latin music and had a wonderful time. If you like spicy food, you will definately enjoy this. I served this with fiesta rice, which calmed down some of the spice.

Here's the recipe, my changes are in italics:

Sarasota's Chorizo and Black Bean Stuffed Cubanelle Peppers
4 large cubanelle peppers, cut in half lengthwise with seeds and ribs removed
3 chorizo sausage
1 jalapenos, diced fine, seeds and ribs removed
1 cup onions, diced fine
1 celery rib, diced fine
3 large plum tomatoes, seeded and diced
1 cup black beans, drained and rinsed
2 teaspoons minced garlic
1 large egg
2 slices bread
3/4 cup milk (I omitted the bread and milk and used breadcrumbs instead)
1 tablespoon fresh parsley, fine chopped
1 teaspoon dried oregano (omitted)
1/2 cup parmesan cheese, grated
3/4 cup mozzarella cheese, shredded (I omitted these cheeses and used 1/2 cup of grated pepper jack)

1/2 cup parmesan cheese, grated
1/2 cup mozzarella cheese, shredded (I omitted these and once again used about 1 cup of grated pepper jack)

Remove the sausage from the casing. Saute on medium heat until golden brown. It will take about 5-8 minutes. Remove the sausage to a small plate lined with a paper towel to drain.

In the same pan with a little of the pan drippings, saute the garlic, onion, jalapeno, and celery until tender; then add in the black beans and tomato and cook another minute or two. Transfer the mixture to a bowl. Add in the chorizo, cheese, egg, parsley, oregano, salt and pepper. Mix together then add breadcrumbs.

Stuff the pepper halves with the filling and top with cheese.

Bake at 375 degrees for 25 minutes on a cookie sheet lined with parchment paper.

Mr. G thought this was wonderful. I agree.
Mr. G gave it 9.5 out of 10, pretty good in my opinion considering the black beans.

What did you do for Cinco de Mayo? Did you go out and celebrate or stay in and have a fiesta at home?

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