Mexican chorizo stuffed peppers
Stuffed peppers with a good hit of spice – and quite easy to make!
Mexican chorizo
The rest
Mexican Chorizo
  1. Combine all ingredients and mix well. Cover and refrigerate overnight for the flavours to develop.
The rest
  1. Sauté the onion with the olive oil in a marge skillet over medium heat until opaque. Add the chorizo, breaking it up with a wooden spoon as it cooks for 5 minutes. Add the beans and cook for a further 2 minutes. Stir through the tomato paste and turn off the heat. Set aside to cool, then stir through the 60 g mozzarella and ¼ cup coriander.
  2. Cut the tops off the peppers, remove the seeds and membranes and stuff each one with the chorizo mixture. Secure the top back onto it with a toothpick. Set aside.
  3. Preheat oven to 220°C.
  4. Place the fresh tomato purée into the same pan the chorizo mixture came out of (no need to wash), add the chiltepins and oregano and bring to a simmer. Season to taste, then turn off heat.
  5. Pour the tomato sauce into the base of a shallow baking dish big enough to hold all the stuffed capsicums. Lay the stuffed peppers on the tomato sauce. Do not overcrowd the dish, so use two if you have to. Scatter over the cherry tomatoes and drizzle the peppers with a little olive oil.
  6. Bake for 20-30 minutes. Remove from the oven, discard the toothpicks, scatter over as much grated mozzarella as you like, and bake for a further 15 minutes.
  7. To serve, garnish with coriander leaves and chopped fresh chilli. Serve with rice or salad.