Savory Mexican Brunch Vegetarian Fiesta: Chorizo-Stuffed Bell Peppers with Black Bean Salsa

Allergens

Dairy (Feta cheese)

Ingredients

• 4 large bell peppers (2 red, 1 green, 1 yellow)
• 8 oz vegan chorizo, crumbled
• 1 can black beans, drained and rinsed
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1 jalapeno pepper, finely diced
• 1/2 cup cilantro, roughly chopped
• 2 cloves garlic, minced
• 1 lime, zested and juiced
• 4 oz feta cheese, crumbled
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). Slice the top off of each bell pepper and remove seeds and membranes. Place peppers on a baking sheet lined with parchment paper. In a skillet, cook vegan chorizo until browned. Add garlic, cumin, paprika, salt, and pepper. Cook for another 2 minutes. Remove from heat. In a bowl, combine black beans, red onion, tomatoes, jalapeno, half of the cilantro, lime zest, and juice. Mix well. Stuff each bell pepper with the chorizo mixture, then top with black bean salsa. Bake for 20 minutes, or until peppers are tender. Remove from oven and let cool slightly. Top each pepper with crumbled feta, remaining cilantro, and parsley before serving.

Chef’s Insight

Use a variety of bell pepper colors for visual appeal and added flavor.

Notes

The spiciness of the dish can be adjusted by changing the amount of jalapeno used.