Roasted chorizo stroganoff stuffed tomato and pepper

This meal is the perfect example of a meal that was saved by improvisation. There's lots of room for play - especially if halfway through making this you find you are missing an ingredient or two....

(In my case, someone ate my ingredients!)

So what started out as a cream sauce, turned into a stroganoff, and was thus dubbed a happy accident.

To have your own happy accident, you will need:

• 3 large tomatoes
  
• 3 large bell peppers
  
• 1 pound of chorizo
  
• 1 bunch chard (or other hearty green) chopped
  
• 4 cloves garlic minced
  
• Half a purple onion diced
  
• 2 tbs fresh rosemary chopped
  
• 2 tbs of oregano
  
• 2 tbs rough chopped cilantro
  
• 1 egg
  
• 1/2 cup sour cream
  
• 1/2 cup of cheese (or more!) that tickles your fancy. (aka whatever cheese you have on hand that hadn't mysteriously disappeared prior deciding to make this dish)
  
• A sprinkling of granulated garlic
  
• Salt and pepper
  

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To make the tomato and peppers: After you wash these guys, we are going to want to hallow them out.

The tomato will need its top sliced off, and then a knife ran along the inside.

Then use a spoon to scoop out the flesh and seeds. (Throw the scraps into your freezer bag to make homemade stock!)

The pepper will need a little help standing upright - simply slice the bottom to make a flat surface, trying not to expose holes. If you do - ah well. I did too. The filling is sturdy enough to stay put. Slice off the top, and gently carve the seeds from the inside. The peppers should be as tall as the tomato - so you will be chopping off quite a bit of the top. Reserve the tops and ends, dice them, and set them aside to be sautéed into the filling.

Assemble the tomatos and peppers in a baking dish and drizzle them with olive oil, salt and pepper and granulated garlic.

To make the filling: Sauté your onion, diced pepper, and garlic until they begin to caramelize, then add the chorizo and herbs. once the chorizo is cooked and giving off some juices, add the chard and sauté til it is wilted and tender.

Set this aside in a bowl to cool, and preheat your oven to 400. Once the filling has settled down a bit, (try NOT to taste it...I dare you) add some of the cheese (reserve some for the top), cilantro and sour cream. The cream will help to cool the mixture more. Taste (if you haven't already) and add seasoning if needed, then stir in your egg. Fill the tomatoes and pepper, top with the rest of the cheese, and cover the baking vessel with foil. Bake them for 20 minutes or so (tomato skin will split), remove the foil, and bake 10 minutes more.

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These savory vessels of chorizo stuffed love are delicious, surprisingly light and satisfying. For a vegetarian option, sub out the chorizo for soyrizo, an awesome vegetarian meat-free option that even this meat lover enjoys!

Happy eating!