Gallo Pinto con Chorizo stuffed peppers

So another using the “filling” from the Black Bean and Brown Rice with Chorizo mixture that I made earlier. I like using different peppers. Since the chorizo was going to potentially be spicy, I wanted to balance it with a sweet yellow or orange bell peppers.

  • 4 bell peppers, yellow and orange
  • Black Bean and Brown Rice with Chorizo mixture
  • 2 Roma tomatoes, diced with Tapatio or salsa
  • Shredded 4 blend mexican cheese

So cut the tops off of the peppers and stuff them with the Black Bean and Brown Rice with Chorizo mixture. Leaving a little room on top. Top with diced tomatoes or salsa, then mexican cheese. Bake about 20 minutes at 350 degrees in an oven save container.

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