This came together from a thought of “what do we have here in the fridge” – and I was so pleased with how it turned out. The flavors of the chorizo with the creamy goat cheese work very well together, there’s this nice crisp bite from the peppers – and I had this delicious kale I’d picked up at the farmer’s market the day before. I served them with a side of potatoes that needed to get used up as well.
2 large red bell peppers, halved, seeds and ribs removed
2 teaspoons olive oil
2 chorizo sausages (about 4oz), casings removed, and chopped
1/4 lb kale, stems removed
2 oz goat cheese
1/2 medium white onion, diced
2 garlic cloves, minced
salt and pepper, to taste
Heat the olive oil over medium heat in a skillet. Add the garlic and onions and cook for 2-3 minutes. Add the chorizo and start adding the kale, a couple handfuls at a time, since it will wilt as it cooks. Stir for a few minutes and add more of the kale. After all the kale as been added and wilted, add the goat cheese and mix until just melted into the kale and chorizo. Spoon into the pepper halves and place into the oven. Bake at 375F for 10-12 minutes, just enough for the peppers to soften. Serve immediately and enjoy! Serves 4.
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