Chorizo Stuffed Peppers
Chorizo Stuffed Peppers
Ingredients
For the Stuffed Peppers
- 4 green bell peppers, large, halved lengthwise and seeded
For the Chorizo Filling
- 2 teaspoons olive oil
- 1 yellow onion, medium, diced
- 1 pound beef chorizo, casing removed, crumbled
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup white rice, uncooked, long-grain
- 1 3/4 cups chicken broth
- 1 1/2 cups queso quesadilla cheese, shredded, divided
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or oven-safe pot.
⏱️ 10 min•🌡️ 375
- 2
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and sauté for 5-7 minutes, or until softened and translucent.
⏱️ 7 min
- 3
Add the crumbled beef chorizo to the skillet with the onions. Cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Drain any excess grease.
⏱️ 10 min
- 4
Stir in the undrained diced tomatoes, ground cumin, and chili powder. Cook for 2 minutes, allowing the flavors to meld.
⏱️ 2 min
- 5
Add the uncooked white rice and chicken broth to the skillet. Stir well to combine. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
⏱️ 20 min
- 6
Remove the skillet from heat. Stir in 1 cup of the shredded queso quesadilla cheese, salt, and black pepper until the cheese is melted and fully incorporated into the rice and chorizo mixture.
⏱️ 3 min
- 7
Arrange the halved green bell peppers in the prepared baking dish. Evenly spoon the chorizo and rice filling into each bell pepper half, mounding it slightly.
⏱️ 5 min
- 8
Sprinkle the remaining 1/2 cup of shredded queso quesadilla cheese generously over the top of each stuffed pepper.
⏱️ 1 min
- 9
Bake for 20-25 minutes, or until the peppers are tender and the cheese topping is melted, bubbly, and lightly golden brown.
⏱️ 25 min•🌡️ 375
- 10
Carefully remove from the oven and let rest for a few minutes before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chorizo Stuffed Peppers
Ingredients
For the Stuffed Peppers
- 4 green bell peppers, large, halved lengthwise and seeded
For the Chorizo Filling
- 2 teaspoons olive oil
- 1 yellow onion, medium, diced
- 1 pound beef chorizo, casing removed, crumbled
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup white rice, uncooked, long-grain
- 1 3/4 cups chicken broth
- 1 1/2 cups queso quesadilla cheese, shredded, divided
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or oven-safe pot.
⏱️ 10 min•🌡️ 375 - 2
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and sauté for 5-7 minutes, or until softened and translucent.
⏱️ 7 min - 3
Add the crumbled beef chorizo to the skillet with the onions. Cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Drain any excess grease.
⏱️ 10 min - 4
Stir in the undrained diced tomatoes, ground cumin, and chili powder. Cook for 2 minutes, allowing the flavors to meld.
⏱️ 2 min - 5
Add the uncooked white rice and chicken broth to the skillet. Stir well to combine. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
⏱️ 20 min - 6
Remove the skillet from heat. Stir in 1 cup of the shredded queso quesadilla cheese, salt, and black pepper until the cheese is melted and fully incorporated into the rice and chorizo mixture.
⏱️ 3 min - 7
Arrange the halved green bell peppers in the prepared baking dish. Evenly spoon the chorizo and rice filling into each bell pepper half, mounding it slightly.
⏱️ 5 min - 8
Sprinkle the remaining 1/2 cup of shredded queso quesadilla cheese generously over the top of each stuffed pepper.
⏱️ 1 min - 9
Bake for 20-25 minutes, or until the peppers are tender and the cheese topping is melted, bubbly, and lightly golden brown.
⏱️ 25 min•🌡️ 375 - 10
Carefully remove from the oven and let rest for a few minutes before serving.
⏱️ 2 min