Are you tired of traditional stuffed peppers? This recipe for Stuffed Peppers with Potato and Chorizo will become part of your personal cookbook because it is delicious and easy. This recipe also includes pieces of pork chicharrón and is a perfect combination with poblano pepper, but you can use other types of chiles like ancho or pasilla.
In a pot with boiling salted water, cook the potatoes for about 20 minutes or until soft. Remove, drain, and set aside.
On a griddle, roast the chiles and place them in a plastic bag. Close and let rest for about 15 minutes.
Remove the chiles from the bag, peel them, and slice them open with a knife, being careful not to break them. Remove the seeds and set aside.
In a hot skillet, cook the chorizo until it releases its fat, add the onion and garlic, cook for a few minutes, and incorporate the potatoes. Season to taste with salt and pepper.
Stuff the chiles with the potato mixture with chorizo.
Serve on plates and garnish with cream, chopped chicharrón, avocado, fresh cheese, and parsley.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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