Southern Style Stuffed Peppers Print this recipe

Ingredients

• 1 15-ounce can black beans, drained
• 1 cup fresh cilantro leaves, lightly packed
• 1 cup fresh corn kernels
• 1 pinch salt, to taste
• 1 pound chorizo sausage, casings removed and crumbled
• 1/2 cup extra virgin olive oil
• 1/4 cup chipotle in adobo, both pepper and sauce, pureed
• 12 ounces queso fresco, crumbled
• 3 limes, juiced
• 3/4 cup mayonnaise
• 6 Anaheim peppers, split once lengthwise and seeds removed

Instructions

1. In a small saucepan, over a medium heat add the oil and cilantro. Bring the oil just to a boil, then reduce the heat and cook the cilantro for 4 to 5 minutes. Remove the pan from the heat and set aside to cool.
2. Once cool, puree the cilantro mixture together with the lime juice in a food processor or blender.
3. In a small bowl, add the chipotle and mayonnaise and stir until well blended. Chill covered until ready to use.
4. In a large saucepan, cook the chorizo over medium heat, stirring often. Once the chorizo is lightly browned add the corn, beans, queso fresco and salt, stirring until well blended.
5. Preheat the grill using Kingsford® charcoal.
6. Spoon the chorizo mixture into each of the peppers and close with a skewer if needed. Then, grill the peppers for about 5 to 7 minutes on each side over medium heat, or until the skins have blistered and the cheese is golden.
7. Remove the peppers to a serving plate.
8. Drizzle the peppers liberally with the cilantro oil and chipotle mayo, serve immediately.
9. Recipe created by Southern Ground Executive Chef Rusty Hamlin on behalf of Kingsford® Charcoal and inspired by the Zac Brown Band 2011 concert tour.

Credit

1. Southern Ground Executive Chef Rusty Hamlin