Soy Chorizo Stuffed Banana Peppers

So this is my first post in about 3 weeks?! Life has definitely gotten in the way of food blogging – between a much needed week visiting friends and family at home and getting ready to start school again while finishing up summer classes and tying up loose ends in the clinic – there was hardly time for cooking let alone writing about it! But I’m back, although potentially briefly, as I am currently in the midst of a week long hiatus before the chaos of teaching, taking classes, doing practicum in Atlanta, and oh yeah, trying to make progress on that pesky little thesis takes over my life. For now though, I will cook, or attempt to.

A warning before reading this post – this is not going to be your average stuffed pepper recipe (not that I have any idea what that is, which will be apparent as the recipe unfolds). I have never made stuffed peppers or stuffed anything before for that matter, but a friend of mine who basically lives on a farm gave me an awesome bag filled with fresh produce, including a bunch of banana peppers. I had no idea what to do with my newly acquired abundance of peppers, so I decided to do something I’d never done before. While I had all the good intentions of going through recipes with solid reviews to help me create something edible, I got distracted. I’m not gonna lie, I have burnt many a cookie and even rice (should be so simple!) because of cooking while distracted. This is why I no longer go near the kitchen when a Maryland basketball game is on. I guess I am not the best multi-tasker, but oh well. All weekend I have been watching Lollapallooza live-streaming online – until I have the luxury of time and money, pretending I am at music festivals will have to do. I had been enjoying watching live performances from Delta Spirit and The Walkmen, among others, while also reading for my thesis and painting, so I didn’t think twice about bringing my laptop with me in the kitchen for my experiment in pepper stuffing. Mistake! Right as I was gathering all of my ingredients and getting ready to cook, The Gaslight Anthem had to go and start their set.

when Brian Fallon sings, I just can’t help but listen…and burn rice :/

One of my favorite bands…I could not relegate them to background status, so like a fool, I attempted to do two things at once. Fortunately, things didn’t turn out as horrible as they could have. Some rice got burned, some ingredients got forgotten, but all in all, the stuffed peppers turned out pretty tasty. Plus, I made WAY too much filling, but it tastes pretty good on its own, kind of like a veggie chili, so food for the rest of the week. And I got to enjoy another phenomenal Gaslight performance. All is right in the world.


Now, like so many of my other recipes, I was torn between healthy and ridiculous, but I think I managed to stay safely on the healthy side for the most part. I knew that I didn’t want to use pork sausage as a filling, so I bought soy chorizo from Trader Joes (so good!). 1 point for the healthy side!

I also had fresh tomatoes and zucchini from the farm, so the stuffing has a sizeable veggie component. Another point for team healthy!

Things went a little downhill when I couldn’t decide what kind of cheese to add and ended up throwing in a bunch of colby jack and ricotta cheese; but otherwise, these stuffed peppers are relatively healthy.  And to be honest, there isn’t much I’d change (perhaps not burning the rice, or making less filling) when I make them again.

Soy Chorizo Stuffed Banana Peppers

  • 8 large banana peppers*
  • 1 cup brown rice, cooked
  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 1 medium tomato, diced
  • 1 zucchini, diced
  • 1 package Trader Joes soy chorizo
  • 1 can black beans
  • 1/3-1/2 cup shredded cheese (your preference – cheddar or colby jack would work well)
  • 1/3 cup ricotta cheese

Preheat the oven to 350 degrees. Bring a pot of salted water to a boil; once it is boiling, add peppers, reduce heat to low and cook for 5 minutes. Meanwhile, heat olive oil over medium heat. Add onions and garlic and saute for 5 minutes. And tomato and zucchini and saute for another 3 minutes before adding the soy chorizo, rice, and beans. Stir for a few minutes just so that everything is warmed through and add the cheeses. Now comes the tough part – the stuffing. I didn’t really have any type of tool that you would use to stuff things with, so I just used a little spoon. I ended up with quite a few ripped peppers, but oh well. I put them in a baking dish with a little water at the bottom and cooked them for 25 minutes. For next time, I think it would be good to use salsa or enchilada sauce in the baking dish and cover them. Next time!

* depending on the size of the banana peppers there will likely be leftover stuffing. It tastes great on its own OR it could be a fun appetizer inside of a Tostito scoop or something like that. If you only want to make enough to stuff the peppers, I’d cut down the rice, chorizo, black beans, and cheese by half.

BACON (+ some other stuff) PASTA

So, I am a little sad that I have not been able to update this blog as often as I would like – who would have thought things as silly as school and life might get in the way of food blogging?! Crazy. So, now that my fantasies of cooking a new inventive creation and updating daily are behind me (at least until I can get this grad school nonsense out of the way), I am going to admit that I haven’t cooked anything this week. My excuses? Midterm in my single subjects research class (stressful situations like that drive me straight to the bacon – bacon cheeseburgers + tots + jalapeno ranch dipping sauce to be exact – ooo if ANYONE can help me figure out a way to create that wonderful dipping sauce that they make here at Clocked in Athens, I would be forever grateful – but I digress).

judge away but if anything can help de-stress after a long day (or multiple days) of studying and class-ing and midterm-ing – it is this amazingness from Clocked.

Another reason not to cook?! CHIPOTLE finally opened in Athens…not that I have been excited about that or anything…

And yet another reason why I just don’t have the time – when I wasn’t studying/mildly freaking out about studying/in class, I was anxiously sitting by my computer listening to my favorite old radio station (WHFS) to win tickets to see The Gaslight Anthem. I am still having a hard time believing this but my hard work paid off – I ACTUALLY WON. I cannot even begin to express my excitement to be seeing one of my top 5 favorite bands (with one of my favorite concert companions!) in a teeny tiny venue in DC.

So, all together, despite the lack of activity in my kitchen and whole midterm thing, this is turning out to be possibly the BEST. WEEK. EVER.

My “OMG I CAN’T CONTAIN MY EXCITEMENT BETWEEN GASLIGHT ANTHEM AND CHIPOTLE” face (otherwise known as the dorky face I make while dancing)

So, anyways, aside from sharing my fun news with the internet – I do have a recipe to share (that is the whole point, right?). This recipe for Bacon Pasta is from pre-blog days (aka about 2 months ago), when I first started making a concerted effort towards using my leftovers.

Usually I forget about any produce or leftovers I have from previous cooking endeavors and things end up going bad and getting thrown out – horrible waste, I KNOW. I have been trying to be better about that lately; this recipe was created out of me attempting responsibility and using leftovers before they grew mold. For once, I thought to combine ingredients I actually had on hand (what a novel idea) from the previous weeks risotto and some canned and frozen veggies to make what turned out to be a pretty tasty pasta dish. With no recipe to guide me, I threw together some bacon, chicken, frozen peas, pasta, plus a few other odds and ends to create a rich and super filling pasta dish for the week. Now, if only I could do this more often…

Now, I recommend throwing on The 59 Sound by The Gaslight Album (if you don’t have it or have never heard of them, do yourself a favor and go get it! Or at least hear it out on Spotify…along with the rest of their albums) and whipping up some yummy, bacon-y pasta while dancing around the kitchen. At least that’s what I like to do.

Bacon Pasta…w/ Chicken, Peas, & Thyme Too!

  • 1/2 pound chicken breasts
  • 1/4 cup bacon, diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 1 1/2 teaspoons fresh thyme
  • 1 can diced tomatos
  • 2 tablespoons heavy cream
  • Juice from 1/2 lemon
  • 1 cup frozen peas
  • 1 1/2 cups whole wheat pasta
  • Fresh Parmesan cheese, shredded

Bring water to a boil, add salt, and cook pasta al dente. Meanwhile, salt and pepper chicken breasts (both sides!). I bought chicken tenders – smaller/thinner/cheaper/faster cooking. Drizzle olive oil in pan and fry chicken breasts, about 4 minutes on each side. Once cooled, shred. Cook bacon for a few minutes to render fat. Add garlic and cook for 1-2 more minutes, stirring constantly to prevent burning. Add 1 tablespoon olive oil and onions, cook over medium low heat for about 10 minutes or until lightly caramelized. Add tomatoes, lemon juice and thyme, raise heat to medium and reduce. Once slightly reduced, add cream. Cook for a few minutes, then add chicken and pasta. Right before turning off stove, add peas. Scoop into bowls, top with some freshly grated parm, and dig in.