Stuffed and Roasted Barranquilla Bell Peppers

 

Stuffed and Roasted Barranquilla Bell Peppers

Stuffed and Roasted Barranquilla Bell Peppers

 

Stuffed and Roasted Barranquilla Bell Peppers

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 4 -6
Author: A Bachelor & His Grill

Ingredients

  • 1 cup dry quinoa plus 2 1/2 cups salted water
  • 1 cup wild rice plus 2 cups salted water
  • 2 tablespoons olive oil plus 2 tablespoons, divided
  • 1 medium yellow onion diced
  • 3-4 cloves garlic minced
  • Spanish chorizo casing removed
  • 4 large bell peppers sliced in half length-wise, ribs and seeds removed
  • 1 15 oz can black beans drained and rinsed
  • 1/2 15 oz can sweet corn kernels drained and rinsed
  • 1 cup Roma tomatoes diced, plus additional
  • 1-2 jalapenos sliced and seeds removed
  • 2 tablespoons lemon juice
  • 2 tablespoons chili powder
  • 1 tablespoon lime zest plus additional to garnish
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon ground cayenne pepper
  • Sea salt and fresh ground peppercorn to taste
  • 2 avocados diced, to garnish
  • 1 cup cilantro leaves loosely packed, plus additional to garnish
  • Crème fraîche or sour cream, to garnish
  • Sriracha hot sauce to garnish

Instructions

  • Preheat oven to 375○F.
  • In separate pots, over medium-high heat on stove-top, bring quinoa & wild rice boil. Reduce heat & simmer covered for 20-30 minutes, or until liquid absorbed & grains tender. Drain. Fluff with fork. Set aside to cool.
  • Meanwhile, in sauté pan over medium-high heat, bring 2 tablespoons oil to a gentle simmer. Toss in the garlic and onion, then sauté 7-10 minutes or until just fragrant. Stir in chorizo & cook for additional 5-7 minutes. Remove from heat. Drain. Set aside.
  • In large mixing bowl combine cooked grains, sautéd chorizo-onion-garlic, lemon juice, lime zest, all herbs & spices, tomatoes, beans, corn & jalapenos. Season stuffing to taste. Fill sliced peppers beyond the brim. Set in a covered baking dish & roast in the oven 15-20 minutes,or until bell peppers just tender. Remove from oven & place on cooling rack for 5-10 minutes.
  • Garnish with avocado, cilantro, lime zest, a dollop of Crème fraîche & Sriracha. Season additionally, to taste. Serve!

 

 

 

Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or jaimee@lisaekus.com.