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Preheat your oven to 375°F. Halve each bell pepper lengthwise and carefully remove the seeds and ribs. Lightly grease a 9x13 inch baking dish with olive oil.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground chorizo and cook, breaking it up with a spoon, until it is browned and cooked through, about 8 minutes. Drain any excess fat from the skillet.

Add the diced yellow onion to the skillet with the chorizo and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.

Stir in the cooked and shredded chicken, undrained canned diced tomatoes, chicken broth, cooked rice, chili powder, cumin, dried oregano, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavors to meld together.

Remove the skillet from the heat. Stir in 1 cup of the shredded Monterey Jack cheese until it is melted and well combined with the filling.

Carefully spoon the filling mixture into each bell pepper half. Arrange the stuffed peppers in the prepared baking dish.

Bake for 30 minutes, or until the peppers are tender when pierced with a fork.

Remove the baking dish from the oven. Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese evenly over the stuffed peppers. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Garnish the stuffed bell peppers with fresh chopped cilantro before serving hot.


Preheat your oven to 375°F. Halve each bell pepper lengthwise and carefully remove the seeds and ribs. Lightly grease a 9x13 inch baking dish with olive oil.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground chorizo and cook, breaking it up with a spoon, until it is browned and cooked through, about 8 minutes. Drain any excess fat from the skillet.

Add the diced yellow onion to the skillet with the chorizo and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.

Stir in the cooked and shredded chicken, undrained canned diced tomatoes, chicken broth, cooked rice, chili powder, cumin, dried oregano, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavors to meld together.

Remove the skillet from the heat. Stir in 1 cup of the shredded Monterey Jack cheese until it is melted and well combined with the filling.

Carefully spoon the filling mixture into each bell pepper half. Arrange the stuffed peppers in the prepared baking dish.

Bake for 30 minutes, or until the peppers are tender when pierced with a fork.

Remove the baking dish from the oven. Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese evenly over the stuffed peppers. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Garnish the stuffed bell peppers with fresh chopped cilantro before serving hot.
