Spicy Chorizo Stuffed Bell Peppers
Spicy Chorizo Stuffed Bell Peppers
Ingredients
For the Stuffed Peppers
- 4 bell peppers, large, any color, halved lengthwise and seeds removed
- 1 tablespoon olive oil
For the Chorizo Filling
- 1 pound ground chorizo, casings removed if applicable
- 1/2 yellow onion, small, diced
- 2 cloves garlic, minced
- 1 1/2 cups cooked rice, white or brown
- 1 can black beans, 15 ounce, rinsed and drained
- 1 cup corn, frozen or canned, drained
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups Monterey Jack cheese, shredded, divided
For Serving
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream, for garnish
- 1 lime, cut into wedges, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with 1 tablespoon of olive oil. Arrange the halved bell peppers, cut-side up, in the prepared baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet over medium-high heat, cook the ground chorizo, breaking it up with a spoon, until fully browned and cooked through. This should take about 5 to 7 minutes. Drain off any excess fat.
⏱️ 7 min
- 3
Reduce the heat to medium. Add the diced yellow onion to the skillet with the chorizo and cook until softened, about 3 to 4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 4
Remove the skillet from the heat. Stir in the cooked rice, black beans, corn, undrained diced tomatoes, chili powder, ground cumin, smoked paprika, salt, and black pepper. Mix well to combine all ingredients. Fold in 1 cup of the shredded Monterey Jack cheese.
⏱️ 5 min
- 5
Evenly spoon the chorizo and rice mixture into each bell pepper half, mounding it slightly. Pour 1/4 cup of water into the bottom of the baking dish (this helps steam the peppers). Cover the baking dish tightly with aluminum foil.
⏱️ 5 min
- 6
Bake the covered peppers for 20 minutes, allowing them to soften. Carefully remove the foil, sprinkle the remaining 1/2 cup of Monterey Jack cheese over the stuffed peppers.
⏱️ 20 min•🌡️ 375
- 7
Return the baking dish to the oven, uncovered, and continue to bake for another 10 to 15 minutes, or until the cheese is melted and bubbly and the peppers are tender-crisp. If desired, you can broil for the last 1-2 minutes for extra browning on the cheese, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 375
- 8
Remove from the oven and let rest for a few minutes before serving. Garnish with fresh chopped cilantro, a dollop of sour cream, and a squeeze of fresh lime juice from the wedges.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chorizo Stuffed Bell Peppers
Ingredients
For the Stuffed Peppers
- 4 bell peppers, large, any color, halved lengthwise and seeds removed
- 1 tablespoon olive oil
For the Chorizo Filling
- 1 pound ground chorizo, casings removed if applicable
- 1/2 yellow onion, small, diced
- 2 cloves garlic, minced
- 1 1/2 cups cooked rice, white or brown
- 1 can black beans, 15 ounce, rinsed and drained
- 1 cup corn, frozen or canned, drained
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups Monterey Jack cheese, shredded, divided
For Serving
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream, for garnish
- 1 lime, cut into wedges, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with 1 tablespoon of olive oil. Arrange the halved bell peppers, cut-side up, in the prepared baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet over medium-high heat, cook the ground chorizo, breaking it up with a spoon, until fully browned and cooked through. This should take about 5 to 7 minutes. Drain off any excess fat.
⏱️ 7 min - 3
Reduce the heat to medium. Add the diced yellow onion to the skillet with the chorizo and cook until softened, about 3 to 4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 4
Remove the skillet from the heat. Stir in the cooked rice, black beans, corn, undrained diced tomatoes, chili powder, ground cumin, smoked paprika, salt, and black pepper. Mix well to combine all ingredients. Fold in 1 cup of the shredded Monterey Jack cheese.
⏱️ 5 min - 5
Evenly spoon the chorizo and rice mixture into each bell pepper half, mounding it slightly. Pour 1/4 cup of water into the bottom of the baking dish (this helps steam the peppers). Cover the baking dish tightly with aluminum foil.
⏱️ 5 min - 6
Bake the covered peppers for 20 minutes, allowing them to soften. Carefully remove the foil, sprinkle the remaining 1/2 cup of Monterey Jack cheese over the stuffed peppers.
⏱️ 20 min•🌡️ 375 - 7
Return the baking dish to the oven, uncovered, and continue to bake for another 10 to 15 minutes, or until the cheese is melted and bubbly and the peppers are tender-crisp. If desired, you can broil for the last 1-2 minutes for extra browning on the cheese, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 375 - 8
Remove from the oven and let rest for a few minutes before serving. Garnish with fresh chopped cilantro, a dollop of sour cream, and a squeeze of fresh lime juice from the wedges.
⏱️ 3 min