Soyrizo Stuffed Peppers

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I had a fight with a can of mandarin oranges.

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The can won.

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That’s why this post is a day late. I spent my Sunday evening in the ER tending to my filleted finger.

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You know the metal cans with the pull-tab top? Well, I was pulling & it was stuck. I moved the can over to the sink to tug harder, thinking juices are going to splatter on me. All of a sudden, something splatters all right – my blood! I cut a hunk of my pinky out & had to stare at my finger for a good minute to make sure the top half wasn’t hanging on for dear life. I wake Garr up from his nap & we go to the ER & they are like ohhh you need a tetanus shot I am like ohhh wonderful. Then they poured some fiery acid onto my open wound & I almost punched the nurse in the mouth. It was all really pleasant.

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So I think I am suing Dole & would like one of you to represent me. Please & thanks.

 

Time: 1 hour (prep + cooking) | Serves: 3

Ingredients:

  • 5-6 bell peppers, rinsed + tops + seeds removed
  • 1 package of soyrizo
  • 1 onion, diced
  • 1 can of fire roasted tomatoes
  • 1 can of black beans, rinsed
  • 1 tbsp. of garlic, minced
  • 1 package of brown rice
  • 2 tbsp. of olive oil
  • 1 cup of pepper jack cheese, shredded
  • S+P, to taste
  • Cilantro, for serving

How to:

  • Preheat oven to 375 degrees
  • Arrange peppers in a baking dish + drizzle with 1 tbsp. of olive oil
  • Bake for 15 minutes
  • Meanwhile, heat other tbsp. of olive oil in a skillet over medium heat
  • Add soyrizo + cook until almost totally browned + done
  • Add onion + S+P, cook for another 2 minutes
  • Add garlic + cook another minute
  • Stir in tomatoes + beans + brown rice + cook until beans are just warmed through
  • Turn off heat + stir in some cilantro
  • Add mixture to peppers
  • Top with cheese
  • Bake another 20-25 minutes or until cheese is melted + golden
  • Serve hot with more cilantro
  • Smash face into pepper + repeat until all are gone

 

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