Chorizo Sausage Stuffed Peppers
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Unrated
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Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
45 mins
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Servings
6
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Calories
520 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Chorizo Sausage Stuffed Peppers
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These Chorizo Sausage Stuffed Peppers are packed full of delicious Mexican flavors! With spicy chorizo, veggies, and cooked rice, it makes a perfectly balanced meal.
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Ingredients
For the stuffed peppers
- 3 bell peppers I used red orange and yellow.
- 3 tablespoons olive oil divided
- 1 pound Mexican chorizo
- 1 cup cooked rice white or brown
- ½ cup cooked quinoa
- ½ cup Southwest corn
- 1 10-ounce can green chilis chopped and drained
- 2 roma tomatoes diced
- ½ tablespoon minced garlic
- 2 cups Mexican mix shredded cheese divided
- ½ cup black beans drained
- 1 teaspoon smoked paprika
- 1 tablespoon onion powder
- chopped fresh cilantro for garnish optional
For the flavored sour cream
- 1 cup sour cream
- 1 tablespoon taco seasoning
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Instructions
- Prep. Preheat the oven to 425°F and grease a baking dish with non-stick cooking spray.
- Prepare the peppers. Half the peppers lengthwise and remove the seeds and the fibrous insides. Place them in the baking dish, cut side up, and brush the insides with olive oil.
- Bake. Bake the peppers uncovered for 10 minutes if you like them a bit crisp or for 20 minutes if you want softer peppers.
- Brown the chorizo. While the bell peppers bake, make the filling. Heat the rest of the olive oil in a skillet over medium-high heat. Add the chorizo and cook until nicely browned, breaking it apart as you go.
- Put it all together. In a large bowl, mix together the chorizo, rice, quinoa, corn, green chilis, tomatoes, 1 cup cheese, black beans, smoked paprika, garlic, and onion powder.
- Assemble. Spoon the filling into the peppers and top with the remaining cheese.
- Bake (again). Bake the stuffed pepper for 10 minutes or until the cheese has melted.
- Make the flavored sour cream. While the peppers are baking, whisk together the sour cream and taco seasoning in a small bowl.
- Serve. Serve the peppers warm with the flavored sour cream and chopped fresh cilantro.
Notes
- Make it ahead. Sometimes, I like to have the stuffed peppers prepared before dinner to make things easier. Assemble them the day ahead, cover the baking dish with plastic wrap, and store them in the refrigerator for up to 24 hours before baking.
- Don’t overbake. Since you are technically baking the peppers twice, do not bake them too long so they don’t become mushy.
- Drain the veggies. Canned corn, green chiles, and even the black beans must be drained thoroughly so you don’t have a wet and soggy filling.
Nutrition Information
Show Details
Calories
520kcal
(26%)
Carbohydrates
25g
(8%)
Protein
21g
(42%)
Fat
38g
(58%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Cholesterol
114mg
(38%)
Sodium
328mg
(14%)
Potassium
378mg
(11%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
3244IU
(65%)
Vitamin C
94mg
(104%)
Calcium
343mg
(34%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 25g | 8% |
| Protein | 21g | 42% |
| Fat | 38g | 58% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 328mg | 14% |
| Potassium | 378mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3244IU | 65% |
| Vitamin C | 94mg | 104% |
| Calcium | 343mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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