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.
Anna @ Crunchy Creamy Sweet says
These stuffed peppers look fabulous, Ashley! Love the melted provolone!
Joanne says
In general, I find ti really hard to be down with green peppers…so I understand your aversion. But I’m so glad you conquered it with these reds and yellows and BIG (non chewy) flavor! WIN.
Des says
You had me at Chrozio. Oh and kale. And corn. Oh and Roasted red peppers too. And let’s not even mention melted provolone cheese. Basically, I am in love.
PS I didn’t even know you could get boxed stuffed peppers!
Jennifer @ Not Your Momma's Cookie says
You had me at chorizo – Mmmmm…. these look awesome!
Averie @ Averie Cooks says
Corn and all that texture with the peppers, this is right up my alley!
Pamela @ Brooklyn Farm Girl says
I have so many peppers ready to be pick it’s kinda frightening, so what a great idea! I will definitely be turning to this recipe this week!
Lauren @ Climbing Grier Mountain says
These look insanely delicious!! Peppers and cheese…with chorizo….I DIE!
Amanda @ Once Upon a Recipe says
I totally love stuffed peppers! Mostly because I wasn’t forced to eat them as a kid (in fact, I don’t think my mom ever made them), but also because they remind me of my late auntie. My family went to visit her in Switzerland about seven years ago and the night we arrived, jet-legged like crazy, she had a meal of stuffed peppers waiting for us. They tasted like gold (she had filled hers with ground beef, tomatoes, and rice, and they were so flavorful). She passed away a few years ago, but whenever I make her recipe it makes me smile. These look totally delicious.
Amy @ Elephant Eats says
Can’t go wrong with anything when you melt cheese on top like that 🙂 I love stuffed peppers and this filling sounds amazing!
Ashley says
haha we ate an obscene amount of stuffed peppers when I was younger too. My very italian mother loved to make them : ) I really haven’t ate them since I moved away! But these sound delicious – I love how different they are (compared to the normal ones we always had)!