Chorizo Ricotta Stuffed Peppers
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  1. 3/4 cup homemade ricotta cheese ( recipe available under dairy recipes) or organic ricotta from grassed cows
  2. 1 cup organic sweet corn (cooked and cut off the cob
  3. 1 cup chorizo- removed from casing and browned. Be picky about your pork and buy local whenever possible. Pork should be from pigs not fed any antibiotics and allowed outside access.
  4. Salt to taste
  5. ~10 banana peppers or similar sized peppers
  1. Mix the ricotta, corn, chorizo and salt to taste in a bowl, combining well. Cut top off peppers and remove seeds. Fill peppers with ricotta mixture. You can grill these until soften and browned or bake at 400 for ~15 minutes or also until soften. Serve hot.
  1. Make ahead of time and store in fridge until ready to cook
Becky's Mindful Kitchen