4 Bell peppers
2 shots of tequila
2 Chorizo sausage links
¾ Pounds skirt steak
1 ¼ Cups of shredded Asiago cheese
¾ Cup of cooked Mexican rice
½ Cup of cooked black beans
2 Jalapenos
2 Limes
1 Avocado
1 Tomato
½ Cup of sliced red onion
¼ Cup of cilantro
1 Tablespoon of red pepper


Cooking Directions:
1. Wash the bell peppers and cut the tops off. Remove the insides of each bell pepper and set aside.
2. Dice the following ingredients into small cubes: skirt steak, chorizo, jalapenos, tomato, and red onion. Prepare the cooked Mexican rice and black beans.
3. Make the stuffing by combining the following ingredients in a bowl: 2 shots of tequila, diced chorizo sausage links, diced skirt steak, 1 Cup of shredded Asiago cheese, ¾ Cup of cooked Mexican Rice, ½ Cup of cooked black beans, diced jalapenos, diced tomato, ¼ Cup of cilantro, and 1 Tablespoon of red pepper.
4. Stuff the bell peppers with the mixture. Pour 1/3 Cup of water in the Crock-Pot® and place the bell peppers inside, standing upright. Cook on low for 4 to 6 hours.
5. Plate the stuffed bell peppers and add sliced avocado, shredded Asiago cheese, and sliced lime as garnish. Enjoy!

Recipe by: Samia Temsah-Deniskin
Photo Credit by: HelloSociety Influencer Samia Temsah-Deniskin


Write A Review