Well guys, Instagram Pictures of Turkey Day has come and gone yet again and all you have to show for it is a waistline only sweatpants could love and the hazy memory of a bold, wine-induced proclamation to your older conservative relatives that you voted for Obama. At the time it seemed like a courageous moral crusade. Moving on.
Besides awkward family memories, the other thing everyone has a post-Thanksgiving abundance of is, of course, leftovers. Too many leftovers, if that is possible. What to do with all of this Turkey? Make a sandwich, you say? Okay, Ward Cleaver, but while you were lathering up the mayo on some Wonder Bread, I came up with a quick and delicious recipe to totally repurpose the ingredient. (Side note: I watch way too much Chopped, which becomes apparent when I use phrases like “repurpose the ingredient.”)
For real though, these peppers are packed with amazing Spanish-influenced flavors from the chorizo sausage and smoked paprika as well as a good kick of heat from the Royito’s, and topped with gooey cheese. By the time you are done with this, you’re not even going to recognize that old bird- but trust me, it will taste delicious.
Here’s what you do:
Get a pot of white rice boiling with some chicken stock (I used a bouillon cube). Once it comes to a boil, reduce it to a simmer, cover, and cook for 15 minutes (or whatever the package instructions say).
Now to stuff the peppers. Once again, any color pepper works here- these ones looked the best today. Cut off the tops and take the seeds out. If the peppers need more stabilization to stand upright, cut off some of the bottom so it is even. Line a baking sheet with parchment paper and place the peppers on top, then spoon the filling into them.
For the finishing touch, top them with some shredded cheddar and mozzarella cheese. Bake in oven at 350 degrees for 20 minutes until everything is heated through and the cheese is melted and bubbling on top.
More exciting than a sandwich, huh? Printable version:
Leftover Turkey and Chorizo Stuffed Peppers
8 bell peppers
1 cup white rice
2 cups chicken stock
1 lb chorizo pork sausage
2 cups cooked turkey, diced
1 white onion, diced
3 cloves garlic, minced
1 tsp smoked Spanish paprika
1 ½ cups Royito’s Hot Sauce
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese
Preheat the oven to 350 degrees.
Cook 1 cup of rice according to package directions, using chicken stock instead of water.
Coat a sauté pan in olive oil and brown the sausage, seasoning with salt. Once browned (about 5 mins), transfer it to a plate lined with a paper towel. Drain all but 1 tbsp of the grease out of the pan and use that to sauté the onions and garlic until softened, another 5 minutes. Add the sausage back to the pan along with turkey, rice, smoked paprika, and Royito’s. Stir everything together well and turn off heat.
Now hollow out the bell peppers by cutting off the tops and removing the seeds with your hands. If the bottom is not even, cut some of it off so it can stand up on its own. Place the peppers on a baking sheet lined with parchment paper and fill each one with the turkey and sausage mixture. Top with cheeses and bake for 20 minutes, until everything is heated through and cheese is melted.