I have deep emotional scars from certain childhood foods. That’s totally normal right?
Like stuffed peppers! Holy crap, man, we ate so many fracking stuffed peppers growing up I’m surprised I didn’t turn green. So many! So many that they’re like engraved in my brain as homey comfort food, even though they’re typically gross 75% of the time.
I mean, as a kid they we’re ok. Most times they were homemade (which was a score). Other times they came from a box (which was a drag and my mom had to take me to the table kicking and screaming). And they were always, always green. I had no idea peppers even came in different colors until my late tweens.
Red peppers? Yellow peppers? … Orange peppers? Whoa. It blew my mind.
I don’t mind the typical green/ meat/ rice / sauce stuffed situation as much as some fancy pants folks do, but they’re not my favorite either. They’re not something I crave. They’re not something I cook.
But I want too! I mean, I want to want to. They remind me of childhood, and weeknight family dinners, and home. It’s funny how things from the past can stir up cravings.
My biggest beef with stuffed peppers is how dense and heavy and… lacking they tend to be. Also! Chewy peppers. Ew. I hate chewy peppers. And yes, I know hate is a strong word.
It’s just like there’s a flavor link that disappeared somewhere along the way with this dish, and since it’s a classic, no one ever went to look for it. The potential is there! They just need a little love and a friendly shove to be something more.
These peppers are more and then some. The peppers themselves are roasted (meaning they’re soft to the point of melting in your mouth), and they’re stuffed with chorizo, kale, and late Summer corn. They also have a gorgeous slice of provolone melted atop. So sexy!
Chorizo, Kale, & Corn Stuffed Roasted Red Peppers with Melted Provolone Cheese – Baker by Nature
Serves 4
Ingredients:
4 large red or yellow bell peppers (or a mix!), cut in half and seeded
3 tablespoons olive oil, divided
(1) medium onion, finely chopped
3 links of chorizo, cut into tiny pieces or crumbled (this will depend on the brand of chorizo you use)
5 ounces kale, large stems removed and thinly sliced
2 fresh ears of corn, shucked (or 1 cup frozen corn)
3 cloves garlic, minced
2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper
salt and pepper to taste
(1) 15.5 ounce can tomato sauce
8 slices of provolone cheese
Instructions:
Preheat oven to 400° (F). Cut peppers in half lengthwise. Remove the seeds. Lightly brush the peppers outside and inside with a tablespoon of olive oil and sprinkle the insides with salt and pepper. Place peppers, cut-side down, in a 9-by-13-inch baking dish. Bake until peppers are tender, 20 minutes. Let cool until touchable, then turn cut-side up.
Heat remaining olive oil in a large skillet over medium heat. Add onion and chorizo; cooking until onion is golden and chorizo is crispy, 6 to 8 minutes. Add garlic, Italian seasoning, and crushed red pepper and cook for another 30 seconds. Stir in the corn and the kale, cook for 2 -3 minutes before adding the tomato sauce. Reduce heat to medium and cook mixture, stirring frequently, until sauce has decreased by almost half and the kale is limp, about 10 – 12 minutes. Divide the filling among the pepper halves.
Add 2 tablespoons water to the baking dish. Top each pepper with a piece of provolone. Bake peppers uncovered for 10 minutes, then cover with foil and bake for an additional 15. Serve hot.
Julia {The Roasted Root} says
Yuuuum! I love stuffed peppers and particularly love chorizo, so this has my mouth watering big time! Love the southwest spin on these beauties!
Ashley Bee (Quarter Life Crisis Cuisine) says
These looked like peaches at first glance and I was SO confused! But omg, they look SO good… well done!
Faith @ Pixie Dust Kitchen says
I love that you took a traditional dish from your childhood and made it better. I love stuffed peppers, but only when they’re good. Like, really, really good. These sound like they would suit my tastebuds perfectly!
Ash-foodfashionparty says
They look so good and love the flavors. Green can get boring:)..
Cathy Pollak ~ Noble Pig says
I love that you stuffed them sideways and then melted cheese…kind brilliant and a must try for me.
Kathryn says
There are so many boring stuffed peppers in the world but these look totally amazing – love that combination of flavours and the fact that the peppers are roasted for maximum deliciousness!
Stacy | Wicked Good Kitchen says
Gorgeous stuffed peppers, Ashley! I just adore provolone and could eat it by the pound, LOL! Love the addition of chorizo, too. Thanks for sharing!
Dan from Platter Talk says
Where were you when I was growing up?! I avoided stuffed peppers, as a kid – I’d be all over these, though. Beautiful stuff!
Liz @ The Lemon Bowl says
Ok I’m drooling over these!!!! Perfect for pepper season!!
Tieghan says
I do not think I ever was served a stuff pepper growing up. Actually, I think I have only had one stuffed pepper in my life and I made it! LOL!
These look awesome though and chorizo is amazing!! These are a total winner!