Crispy, crunchy, and wonderfully fashionable, these carrot and zucchini tots are stuffed with vegetables. since children also consume with their eyes first!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound chorizo sausage
- 1 medium onion, chopped
- 1 cup canned black beans
- 1 cup frozen corn
- 6 leaves fresh basil, chopped
- nonstick cooking spray
- 4 medium poblano peppers, halved lengthwise and seeded
- ¼ cup shredded Cheddar cheese, or to taste
Instructions
- Heat a large skillet over medium-high heat. Cook and stir chorizo and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Add beans and corn; mix well. Turn heat to medium-low and add basil. Cover and simmer for 10 minutes.
- Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray.
- Fill poblano peppers evenly with the chorizo mixture. Top with Cheddar cheese.
- Bake in the preheated oven until cheese melts, about 10 minutes.
- Using cheese is optional; you can use any kind you like.
- I use frozen corn, but use what you prefer.
Nutrition Facts
| Calories | 562 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 7 g |
| Protein | 30 g |
| Saturated Fat | 15 g |
| Sodium | 1413 mg |
| Sugars | 4 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
The stuffing was good, but not great, the peppers were not cooked enough, they were tough and bitter. I pre cooked them for 10-12 minutes prior to stuffing them but it was not enough. Precook the peppers for at least 30 minutes before stuffing. We also added cream cheese to the left over stuffing to use as a dip.