Contigo® Stuffed Pepper
Contigo® Stuffed Pepper
Directions
- Cut off the top of the pepper and deseed.
- Mix the rice and chorizo together. Stuff the rice mix inside the pepper. Top with one tablespoon of the salsa.
- Bake in a 375 F oven for 15-20 minutes.
- Place the remaining salsa on a plate and sit the hot pepper on top.
- Heat the Queso Blanco and pour over the top.
Ingredients
- 1 Peak Fresh Produce® Pepper(s), Bell, (color of your choice)
- 1 cup Ranch-Style Rice, (see recipe below)
- 1 4 oz Contigo® Chorizo Sausage, cooked and sliced
- 1/2 cup Contigo® Fire Roasted Salsa
- 3 oz Contigo® Queso Blanco Cheese Sauce
Ranch-Style Rice
Directions
- Bring the water to a boil. Stir in the ranch seasoning. Add the rice. Bring back to a boil.
- Cover and turn down to a simmer. Cook for 17-20 minutes.
Ingredients
- 1 gal water
- 1 packet West Creek® Dry Ranch Mix
- 1/2 gal West Creek® Rice
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
