Name: Sunny's Easy Huevos Rancheros Stuffed Peppers
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 4 servings
Ingredients: 1/2 cup finely diced white onions; 1/4 cup loosely packed chopped fresh cilantro leaves; 1 tablespoon fresh lime juice; 1 tablespoon hot sauce; 4 Roma or plum tomatoes, seeded and chopped; 1 jalapeño, seeded and finely chopped; Kosher salt and freshly ground black pepper; 3 to 4 tablespoons vegetable oil; 1/2 cup white onion, chopped; 1 teaspoon ancho chile powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 4 red, yellow or orange bell peppers, 1 inch cut off the tops, seeded and tops chopped; 1 large clove garlic, grated on a rasp; 1 jalapeño, seeded and finely chopped; Kosher salt and freshly ground black pepper; 1 russet potato, small dice (skin on is fine!); 12 ounces Mexican chorizo, casing removed; One 15-ounce can black beans, rinsed and drained; 1 Roma or plum tomato, seeded and chopped; 1 tablespoon all-purpose flour; 1 cup shredded Mexican blend cheese; 4 large eggs; Kosher salt and freshly ground black pepper; Hot sauce, to taste

Directions

Special equipment:

nonstick aluminum foil

For the pico: In a medium bowl, toss the onions, cilantro, lime juice, hot sauce, tomatoes, corn and jalapeño. Season with a pinch of salt and a few grinds of pepper. Set aside.
For the filling: Preheat the oven to 350 degrees F.
In a large nonstick pan on medium heat, add 2 tablespoons oil. When it begins to swirl, add the onion, ancho chile powder, cumin, smoked paprika, bell pepper tops, garlic, jalapeño, a pinch of salt and a few grinds of pepper. Saute until the vegetables are tender, 4 to 6 minutes. Use a slotted spoon to remove everything to a large bowl, leaving the oil in the pan. To the same pan, add a bit more oil and heat until it begins to swirl; add the potatoes. Cook, tossing and stirring, until most sides are golden. Use a slotted spoon to remove to the bowl with the other veggies, again leaving the oil in the pan. In the same pan, add the chorizo and cook, breaking up like ground beef into bits, not boulders. Use a slotted spoon to press out all the oil, leaving the orange fat in the pan and transferring the chorizo to the bowl. Add the beans and tomato to the bowl, then dust the flour over the top and add the cheese. Stir, then fill each hollowed bell pepper with an even amount of the mixture. Place the peppers in an 8-inch square baking dish. Cover with nonstick aluminum foil and bake about 25 minutes, then remove the foil and bake 15 minutes more.
For the eggs: In the same pan on medium heat, add the eggs to the chorizo fat and cook until the whites set; you may need to do two eggs at a time.
Top each pepper with an egg, a pinch of salt on the yolk, a few grinds of pepper, and a shake of hot sauce. Serve with a side of pico de gallo.

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