Spicy Chorizo Stuffed Bell Peppers
Spicy Chorizo Stuffed Bell Peppers
Ingredients
For the Stuffed Peppers
- 4 bell peppers, any color, halved lengthwise and seeded
- 1 pound ground chorizo
- 1 1/2 cups cooked white rice
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 can diced tomatoes, 14.5 ounces, undrained
- 2 tablespoons tomato paste
- 1/2 cup chicken broth
- 1 cup shredded Monterey Jack cheese, divided
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For Garnish
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Arrange the halved bell peppers cut-side up in the prepared baking dish.
⏱️ 5 min•🌡️ 375
- 2
Heat the olive oil in a large skillet over medium-high heat. Add the ground chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 7-9 minutes. Drain off any excess grease and set the chorizo aside in a large mixing bowl.
⏱️ 10 min
- 3
In the same skillet, add the diced yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 4
Stir in the diced tomatoes (undrained), tomato paste, chicken broth, ground cumin, chili powder, smoked paprika, kosher salt, and black pepper. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 7 min
- 5
Add the cooked rice and half of the shredded Monterey Jack cheese (1/2 cup) to the mixing bowl with the cooked chorizo. Pour the tomato sauce mixture from the skillet into the bowl and mix well to combine all ingredients thoroughly.
⏱️ 3 min
- 6
Spoon the chorizo and rice filling evenly into each bell pepper half. Top the stuffed peppers with the remaining 1/2 cup of shredded Monterey Jack cheese.
⏱️ 5 min
- 7
Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
⏱️ 30 min•🌡️ 375
- 8
Carefully remove the baking dish from the oven. Garnish with fresh chopped cilantro before serving. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chorizo Stuffed Bell Peppers
Ingredients
For the Stuffed Peppers
- 4 bell peppers, any color, halved lengthwise and seeded
- 1 pound ground chorizo
- 1 1/2 cups cooked white rice
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 can diced tomatoes, 14.5 ounces, undrained
- 2 tablespoons tomato paste
- 1/2 cup chicken broth
- 1 cup shredded Monterey Jack cheese, divided
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For Garnish
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Arrange the halved bell peppers cut-side up in the prepared baking dish.
⏱️ 5 min•🌡️ 375 - 2
Heat the olive oil in a large skillet over medium-high heat. Add the ground chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 7-9 minutes. Drain off any excess grease and set the chorizo aside in a large mixing bowl.
⏱️ 10 min - 3
In the same skillet, add the diced yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 4
Stir in the diced tomatoes (undrained), tomato paste, chicken broth, ground cumin, chili powder, smoked paprika, kosher salt, and black pepper. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 7 min - 5
Add the cooked rice and half of the shredded Monterey Jack cheese (1/2 cup) to the mixing bowl with the cooked chorizo. Pour the tomato sauce mixture from the skillet into the bowl and mix well to combine all ingredients thoroughly.
⏱️ 3 min - 6
Spoon the chorizo and rice filling evenly into each bell pepper half. Top the stuffed peppers with the remaining 1/2 cup of shredded Monterey Jack cheese.
⏱️ 5 min - 7
Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
⏱️ 30 min•🌡️ 375 - 8
Carefully remove the baking dish from the oven. Garnish with fresh chopped cilantro before serving. Serve hot.
⏱️ 2 min