A hearty believer that life should be filled with fun and whimsy, Sam weaves together a colorful journey through her delicious creations. Follow along with her recipe tutorials, get sneak peeks into exclusive brand photo shoots, and have a great time along the way. No judgement here, just scrumptious fun!
If you follow along regularly, then you know that this blog is actually just a side-job. My actual job is working as a food stylist and recipe developer for retail brands. Those perfectly curated Instagram accounts and unique recipes integrating products on their websites? Yup, those are mine and the other awesome professional food stylists that are living the dream. It’s fun (and quite delicious) work. So every once in a while, I like to share with you some of my favorite recipes I have created for the big guys. And today I have a yummy, summertime treat that is sure to fill those bellies and warm the heart: Tequila & Chorizo Stuffed Bell Peppers.
I created this little gem for Crock-Pot’s website, which you can view here. It takes a bit of prep, but after that is done it’s just smooth sailing. Here we go…
Tequila & Chorizo Stuffed Bell Peppers:
4 bell peppers
2 shots of tequila
2 chorizo sausage links
¾ lbs. skirt steak
1 ¼ cups of shredded Asiago cheese
¾ cup of cooked Mexican rice
½ cup of cooked black beans
½ cup of sliced red onion
¼ cup of cilantro
1 tablespoon of red pepper
Wash the bell peppers and cut the tops off. Remove the insides of each bell pepper and set aside. Dice the following ingredients into small cubes: skirt steak, chorizo, jalapenos, tomato, and red onion. Prepare the cooked Mexican rice and black beans. Make the stuffing by combining the following ingredients in a bowl: 2 shots of tequila, diced chorizo sausage links, diced skirt steak, 1 cup of shredded Asiago cheese, ¾ cup of cooked Mexican Rice, ½ cup of cooked black beans, diced jalapenos, diced tomato, ¼ cup of cilantro, 1 tablespoon of red pepper.
Stuff the bell peppers with the mixture.
Pour 1/3 cup of water in the Crock Pot and place the bell peppers inside, standing upright. Cook on low for 4 hours.
Plate the stuffed bell peppers and add sliced avocado, shredded Asiago cheese, and sliced lime as garnish. Enjoy!
Delicious, easy, and a pretty sexy looking meal, if I don’t say so myself. Any recipe you’d like developed? Shout it out below!