Whenever I find phenomenal farm fresh green capsicum or sweet bell peppers, I immediately think I should make some stuffed green peppers… I only ever do them once a year or so, but they are a throwback to childhood eats and they are extremely comforting for me. Mrs. MM absolutely detests the taste of green peppers (though she is coming around to cooked versions that include it), so this is a eating solo kind of deal…
Instead of our typical recipe with ground beef, I decided to sauté some chorizo (removing the skins) with some onions, fresh tomatoes, herbs and some tomato sauce.
I stuffed the peppers raw (I used to blanch them first) as suggested in previous posts on this dish, and decided to bake them straight away in a hot oven.
I tried one version that was all meat/vege which turned out really nice — flavorful and just the right balance between green pepper and filling, eaten with lots of steamed rice on the side, of course.
And a second version with the rice mixed in like my mom sometimes used to make. This one was okay, but the filling was a little blander. Overall, it was a nice experiment though there were quite a few chunks of fat from the chorizo that I set aside on my plate. Maybe 30 years ago I would have wolfed everything down!