Spicy Chorizo and Chicken Stuffed Bell Peppers
Spicy Chorizo and Chicken Stuffed Bell Peppers
Ingredients
For the Stuffed Peppers
- 4 bell peppers, large, any color, halved lengthwise, seeds and ribs removed
- 1 tablespoon olive oil, as needed, for greasing
For the Filling
- 1 tablespoon olive oil
- 1/2 pound ground chorizo
- 1 pound boneless, skinless chicken breast, cooked and shredded
- 1 yellow onion, small, diced
- 2 cloves garlic, minced
- 14 1/2 ounces canned diced tomatoes, undrained
- 1 cup cooked rice, such as brown or white rice
- 1/2 cup chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups Monterey Jack cheese, shredded, divided
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
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.
⏱️ 5 min•🌡️ 375
- 2
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.
⏱️ 8 min
- 3
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.
⏱️ 6 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 2 min
- 6
Carefully spoon the filling mixture into each bell pepper half. Arrange the stuffed peppers in the prepared baking dish.
⏱️ 5 min
- 7
Bake for 30 minutes, or until the peppers are tender when pierced with a fork.
⏱️ 30 min•🌡️ 375
- 8
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.
⏱️ 10 min•🌡️ 375
- 9
Garnish the stuffed bell peppers with fresh chopped cilantro before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chorizo and Chicken Stuffed Bell Peppers
Ingredients
For the Stuffed Peppers
- 4 bell peppers, large, any color, halved lengthwise, seeds and ribs removed
- 1 tablespoon olive oil, as needed, for greasing
For the Filling
- 1 tablespoon olive oil
- 1/2 pound ground chorizo
- 1 pound boneless, skinless chicken breast, cooked and shredded
- 1 yellow onion, small, diced
- 2 cloves garlic, minced
- 14 1/2 ounces canned diced tomatoes, undrained
- 1 cup cooked rice, such as brown or white rice
- 1/2 cup chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups Monterey Jack cheese, shredded, divided
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
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.
⏱️ 5 min•🌡️ 375 - 2
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.
⏱️ 8 min - 3
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.
⏱️ 6 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 2 min - 6
Carefully spoon the filling mixture into each bell pepper half. Arrange the stuffed peppers in the prepared baking dish.
⏱️ 5 min - 7
Bake for 30 minutes, or until the peppers are tender when pierced with a fork.
⏱️ 30 min•🌡️ 375 - 8
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.
⏱️ 10 min•🌡️ 375 - 9
Garnish the stuffed bell peppers with fresh chopped cilantro before serving hot.
⏱️ 2 min