Chorizo Stuffed Bell Peppers
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
1 hr
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Total Time
1 hr 5 mins
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Servings
6
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Calories
380 kcal
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Course
Main Course, Dinner
Chorizo Stuffed Bell Peppers
Description
This recipe starts by cutting bell peppers in half and removing seeds and ribs, then par-baking them to soften slightly. Meanwhile, Mexican chorizo is browned in a skillet, then joined by onions and garlic, cooking until softened. Diced green chiles, tomato paste, and a mixture of chili powder, cumin, garlic powder, cayenne, and salt are added for robust flavor.
Uncooked rice and chicken broth are stirred in, the mixture brought to a boil, then simmered briefly. The filling is spooned into the softened pepper halves set in a baking dish, topped with shredded mozzarella cheese, and baked until the rice is tender and the cheese melted and bubbly. The result is a hearty, mildly spicy stuffed pepper dish with a tender vegetable exterior and richly seasoned filling.
Ingredients
- 3 bell pepper $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 $0.13, uncooked
- 1 cup chicken broth $0.19
- 1 cup mozzarella cheese $1.25, shredded
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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1pepper | |
| Calories | 380kcal | 19% |
| Carbohydrates | 24g | 8% |
| Protein | 18g | 36% |
| Fat | 24g | 37% |
| Sodium | 1032mg | 43% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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