Aztec Blend and Chorizo Stuffed Bell Peppers

Aztec Blend and Chorizo Stuffed Bell Peppers

Ingredients

 

• 2 pounds Indian Harvest Aztec Blend
• 1 4-ounce package Indian Harvest Smoky Southern Seasoning
• 15 bell peppers
• 1 pound Chorizo sausage
• 2 1/2 cups roasted corn (about 4 to 5 cobs)
• 2 cups zucchini (large dice)
• 1 1/2 cups Roma tomatoes (seeded and diced)
• 1 1/2 cups yellow onion (diced)
• 6 to 8 oz Monterey Jack cheese (grated)

Directions

Cut bell peppers in half lengthwise and remove stem and seeds. Blanch peppers in boiling water for about 4 to 5 minutes. Cool peppers immediately with cold water and set aside.
Cook corn until tender. Lightly roast corn over open flame or grill if available. Cut kernels off of cob and reserve.
Sauté chorizo sausage until almost fully cooked. Add diced onions and continue to sauté until onions are translucent. Add zucchini, tomatoes and corn and cook for an additional 2 to 3 minutes while stirring. Remove from heat and combine with Aztec Blend and mix thoroughly.
Stuff peppers with Aztec Blend mixture and bake at 350 degrees for 20 to 30 minutes, or until hot all the way through. Remove from oven and top with Monterey Jack cheese for service.

Yield: 15 servings