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4.6 from 81 votes

Chorizo Stuffed Bell Peppers

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the diced green chiles, tomato paste, chili powder, cumin, garlic powder, cayenne pepper, and salt to the skillet and stir until combined.
  4. 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.
  5. 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.
  6. Finally, remove the lid and gently stir the rice and chorizo mixture. All of the broth should be absorbed and the rice tender.
  7. 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

Serving 1pepper Calories 380kcal (19%) Carbohydrates 24g (8%) Protein 18g (36%) Fat 24g (37%) Sodium 1032mg (43%) Fiber 3g (12%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 380

% 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.