Chorizo Stuffed Bell Peppers

Name: Chorizo Stuffed Bell Peppers
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 6 serving
Ingredients: 3 bell peppers; 1 lb. Mexican chorizo; 1 yellow onion; 2 cloves garlic; 1 oz. can diced green chiles; 2 Tbsp tomato paste; 2 tsp chili powder; 1/2 tsp cumin; 1/2 tsp garlic powder; 1/4 tsp cayenne pepper; 1/4 tsp salt; 1/2 cup long grain white rice (uncooked); 1 cup chicken broth; 1 cup shredded mozzarella

User Reviews

4.6

81 reviews

Excellent

Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings
6
Calories
380 kcal
Course
Main Course, Dinner
Cuisine
American, Mexican

Chorizo Stuffed Bell Peppers

Nancy Wheeler

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These Chorizo Stuffed Bell Peppers are packed with southwest flavor, perfectly portioned for meal prep, and freezer-friendly!

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Ingredients

Servings

3 bell peppers $4.07
1 lb. Mexican chorizo $4.99
1 yellow onion $0.37
2 cloves garlic $0.16
1 oz. can diced green chiles $0.99
2 Tbsp tomato paste $0.20
2 tsp chili powder $0.20
1/2 tsp cumin $0.05
1/2 tsp garlic powder $0.05
1/4 tsp cayenne pepper $0.02
1/4 tsp salt $0.02
1/2 cup long grain white rice (uncooked) $0.13
1 cup chicken broth $0.19
1 cup shredded mozzarella $1.25

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Instructions

Preheat the oven to 350ºF. Cut each bell pepper in half so there is a top and bottom portion, then remove the seeds and ribs. You can either carefully cut the stem out of the center of the top half, or eat around it later. Place the halved bell peppers in a baking dish, cut sides up. Par-bake in the preheated oven for 15 minutes.
Add the chorizo to a large deep skillet and cook over medium heat until browned. While the chorizo is cooking, dice the onion and mince the garlic. Add the onion and garlic to the chorizo and continue to cook until the onions are softened.
Add the diced green chiles, tomato paste, chili powder, cumin, garlic powder, cayenne pepper, and salt to the skillet and stir until combined.
Add the uncooked rice and chicken broth to the skillet and stir until combined again. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil.
As soon as the broth begins to boil, turn the heat down to low and let the rice simmer over, low without lifting the lid or stirring, for 20 minutes. After 20 minutes, turn off the heat and let it rest for five more minutes.
Finally, remove the lid and gently stir the rice and chorizo mixture. All of the broth should be absorbed and the rice tender.
Divide the rice and chorizo mixture between the six bell pepper halves, then top with shredded cheese. Cover the baking dish and return it to the 350ºF oven and bake for 20 minutes more. Finally, top with sliced green onions and serve!