Sarasota's Chorizo and Black Bean Stuffed Cubanelle Peppers

Turn up the flavor with Sarasota's Chorizo and Black Bean Stuffed Cubanelle Peppers, a vibrant, crowd-pleasing dish that's as satisfying as it is colorful. This recipe features sweet and mild Cubanelle peppers brimming with a hearty filling of zesty chorizo, protein-packed black beans, fluffy white rice, and aromatic spices like cumin and paprika. A topping of melted cheddar cheese adds indulgent creaminess, while fresh cilantro brings a bright, herbaceous finish. Perfect for weeknight dinners or entertaining, these baked stuffed peppers are easy to prepare, taking just 20 minutes to prep before roasting to tender, cheesy perfection in the oven. Whether you're a fan of Tex-Mex-inspired flavors or simply looking for a delicious and comforting dish, this recipe will quickly become a favorite!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 6 whole Cubanelle peppers
• 10 oz Chorizo sausage
• 1 can Black beans
• 1 cup Cooked white rice
• 1 medium Onion
• 2 cloves Garlic cloves
• 1 can Diced tomatoes
• 1 cup Shredded cheddar cheese
• 1 tbsp Olive oil
• 1 tsp Cumin
• 1 tsp Paprika
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Fresh cilantro

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the Cubanelle peppers lengthwise and remove seeds and membranes. Set aside.

Step 3

Heat olive oil in a large skillet over medium heat. Finely dice the onion and mince the garlic, then sauté them in the skillet until softened, about 3-4 minutes.

Step 4

Add the chorizo sausage (crumble it if using links) to the skillet and cook until browned and fully cooked through, about 6-7 minutes. Drain any excess grease if needed.

Step 5

Stir in the black beans (rinsed and drained), diced tomatoes (with juice), cooked white rice, cumin, paprika, salt, and black pepper. Cook the mixture for another 3-4 minutes until well blended and heated through.

Step 6

Remove the skillet from heat and stir in half of the shredded cheddar cheese and the chopped fresh cilantro.

Step 7

Place the prepared Cubanelle pepper halves onto a baking dish. Spoon the chorizo and black bean mixture generously into each pepper half, pressing down lightly to fill.

Step 8

Sprinkle the remaining shredded cheddar cheese evenly over the stuffed peppers.

Step 9

Cover the baking dish with foil and bake in the preheated oven for 20 minutes.

Step 10

Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.

Step 11

Garnish with extra fresh cilantro if desired and serve warm.

Nutrition Facts

Serving size	(2505.1g)

Amount per serving	% Daily Value*
Calories	2884.8

Total Fat 179.4g	0%
Saturated Fat 77.5g	0%
Polyunsaturated Fat 1.4g
Cholesterol 373.2mg	0%
Sodium 9120.8mg	0%
Total Carbohydrate 186.1g	0%
Dietary Fiber 47.0g	0%
Total Sugars 43.8g
Protein 139.2g	0%

Vitamin D 0IU	0%
Calcium 1342.8mg	0%
Iron 22.5mg	0%
Potassium 2957.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.4%

Protein: 19.1%

Carbs: 25.5%