INGREDIENTS
-
19 oz. package smoked chorizo sausage links
-
6 large bell peppers
-
1 tbsp cooking oil (avocado or olive)
-
2 tsp salt, divided
-
1 onion, diced (I prefer purple in this recipe)
-
3 cloves garlic, minced
-
1 cup cooked rice and quinoa blend (1/2 cup uncooked plus 1 cup water/broth) - I used a blend of jasmine rice and red quinoa I mixed myself.
-
1 large fresh tomato, diced (or 1 can diced tomatoes, drained)
-
1 cup fresh cilantro, chopped
-
2 fresh jalapeños, sliced
-
8 oz. shredded cheddar cheese
|
DIRECTIONS
-
Preheat oven to 375 degrees, and begin cooking rice-quinoa blend on stovetop.
-
Smoke chorizo links in Pit Barrel® (per manufacturer instructions) for 30 minutes or until cooked all the way through. We hung 4 of them in the brat hanging basket and the 5th one we cooked on the grill grate.
-
Meanwhile, slice peppers in half and place in a large baking dish.
-
Coat both sides of peppers with cooking oil and sprinkle with about 1 tsp of salt on both sides.
-
Roast peppers for 15 minutes in oven.
-
While peppers are roasting, sauté diced onion until tender.
-
Add minced garlic to onions and stir about 30 seconds until fragrant. Remove from heat.
-
Dice fresh tomato, chop cilantro, slice jalapeños, and shred cheese, set aside.
-
Once chorizo links are finished cooking, remove from smoker and allow to cool 5-10 minutes.
-
Chop chorizo into small, bite-sized pieces.
-
In pan with onions and garlic, combine chorizo, rice-quinoa blend, diced tomato, chopped cilantro, and 1 tsp salt.
-
Tightly pack roasted peppers with filling and top generously with shredded cheese and sliced jalapeños.
-
Place peppers on grate in smoker and smoke for 10 minutes to soak up smoke flavor and melt cheese. Remove from smoker and serve!
|
