Black Beans, Brown Rice and Chorizo

Also known to me as "Gallo Pinto con Chorizo"

So to start with the rest of my recipes, I made this "filling" that I used to stuff peppers and make enchiladas. This is something that I just came up with based on things I made before. A few months back, I made this the vegetarian version with Soyrizo. I wanted to try it with Chorizo after I realized that the amount I was using was not a lot of calories or fat.

2 tbsp of diced garlic
1/2 of a diced medium onion
2 tbsp of olive oil or butter
1 large can of black beans, mostly drained
4 cups of cooked brown rice
1 small package of chorizo

Saute your garlic, onion in oil or butter. After a couple minutes add your black beans, cook a couple minutes then add chorizo. Let everything simmer for about 5 minutes and add in the brown rice. Fry the rice and beans with the chorizo for about 20 minutes or until semi crispy.

Then cool and ready for the next part.

Vegetarian Stuffed Bell Peppers with Gallo Pinto

Mmm, Stuffed Bell Peppers have always been an item made in my home since I was a little girl. I didn't care much for the pepper itself and could pick out the insides. Now I just love them.

I was inspired to make a vegetarian Nicaraguan inspired stuffed pepper. My creativity was flowing and I had a plan. It all started with the Gallo Pinto (recipe made earlier than nigbt) and Soyrizo (Soy Chorizo.

* 1 package of Soyrizo
* 3-4 cups of Gallo Pinto (Rice and Beans mixture)
* 6-8 Large Bell Peppers, Red, Green, Yellow - whatever you prefer
* Package of Shredded Cheese, I used the Mexican blend fine shredded.


First you remove the Soyrizo from the casing and fry in a pan on Medium heat separately from all other ingredients. Once cooked add the Gallo Pinto to the Soyrizo and mix together while frying. Add in some of the cheese to bind it all together.

Cut the tops off the Bell Peppers and stand them up in a Pyrex or Aluminum Baking Dish. Try to wedge them next to each other so they don't fall during the cooking process.

Stuff the peppers almost 3/4 full and top with the shredded cheese. Bake in an oven at 350 for around 30-40 minutes or until bell peppers are tender. This recipe is super easy and pretty healthy. The bells are so fulling, you will forget there isn't any real meat in it.

:) Bekah