Chorizo stuffed red peppers
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Orzo pasta |
| 1 | Olive oil for sauteing | |
| 1 | Medium onion, diced | |
| 1 | pounds | Chorizo sausage, loose |
| 1 | pack | (10-oz) frozen peas, thawed |
| 1 | 8-oz. bottle taco sauce | |
| 6 | Red bell peppers | |
Directions
Cook the pasta al dente: drain and set aside. Heat oil in a pan and lightly brown and crumble the chorizo with the diced onion. In a large bowl combine the orzo, chorizo, peas, and ½ cup of the taco sauce. Mix well. Slice the tops off the red peppers, removing inner ribs and seeds. Fill them with the mixture, and spread a dollop of taco sauce across the tops. Bake covered in a 350 F oven for 30 minutes or until soft.
>From Michael Kankiewicz, Business and Government Documents, Lockwood Memorial Library, SUNY at Buffalo. In "Reporter", 12/11/97.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 29, 98
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