Chorizo-and Goat Cheese-Stuffed Peppers Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Julia Rutland
Colorful baby bell peppers serve as the base to this south-of-the-border inspired appetizer of Chorizo-and Goat Cheese-Stuffed Peppers.
Ingredients
- 24 baby sweet red, orange, and yellow peppers (about 1 pound)
- 8 ounces soft Mexican chorizo sausage
- 3 ounces goat cheese, crumbled
- 4 ounces cream cheese, softened
- Garnish: chopped fresh cilantro
Instructions
- Preheat oven to 425 °. Line a baking sheet with aluminum foil.
- Cut about 1/4 inch from top of peppers to form a "boat." Seed peppers, if desired, and finely chop pepper tops.
- Combine chopped peppers and chorizo in a large nonstick skillet over medium-high heat. Cook, stirring occasionally, 8 minutes or until chorizo is browned. Drain well, if necessary. Add cheeses, stirring until well blended.
- Spoon or pipe sausage mixture into pepper boats. Place on prepared baking sheet, and bake 15 minutes or until cheese melts and peppers are tender. Garnish, if desired.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment