HERDEZ® Chorizo-Stuffed Bell Peppers

HERDEZ® Chorizo-Stuffed Bell Peppers

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 15 m
Recipe by  lutzflcat

“Turn an ordinary stuffed pepper into a zesty main course suitable for a Mexican Fiesta by using chorizo and HERDEZ® Tomatillo Verde Mexican Cooking Sauce.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat oven to 350 degrees F. Spray a large baking dish with non-stick cooking spray.
  2. Place peppers cut side up in a microwave-safe dish; microwave on high until peppers start to soften, 3 minutes.
  3. Heat oil in skillet over medium heat. Cook and stir onions until they begin to soften. Stir in garlic and carrots and continue cooking for 2 minutes. Add chorizo and ground beef and continue cooking until meat is brown, stirring occasionally, about 3 minutes. Drain oil from skillet.
  4. Return the skillet with the meat mixture to the stove over medium heat. Add Tomatillo Verde Sauce, canned tomatoes, chili powder, salt, and pepper. Stir in cooked rice, and cook over low heat until heated through, about 5 minutes.
  5. Spoon a thin layer of the meat-rice mixture into the prepared baking dish. Place the four pepper halves in the dish and fill with the meat-rice mixture. Stuff each pepper with a cheese cube, and then spoon the remaining meat-rice mixture into the dish around the pepper halves.
  6. Cover the baking dish and bake in preheated oven for 35 minutes. Remove cover, sprinkle shredded cheese on top of the peppers, and bake until the peppers are soft and the cheese has melted, about 10 minutes.
  7. To serve, spoon a little of the meat-rice mixture onto a plate, and place the bell pepper half on top of it. Garnish as desired.

Share It

Review (1)

Rate This Recipe
nellielingwall
1

nellielingwall

I did change it up a bit though. My kids won't eat the peppers, so I chop them up small and sauté with the onions. I then put it all in a baking dish and cook like a casserole. I also could not find the herdez cooking sauce so I substituted with a salsa verde that had similar ingredients.

More Reviews

Similar Recipes

HERDEZ(R) Drowned Beef Sandwich with Chipotle Sauce (Torta Ahogada)
(17)

HERDEZ(R) Drowned Beef Sandwich with Chipotle Sauce (Torta Ahogada)

HERDEZ(R) Mexican Cornbread
(15)

HERDEZ(R) Mexican Cornbread

HERDEZ(R) Creamy Pasilla Enchiladas
(12)

HERDEZ(R) Creamy Pasilla Enchiladas

HERDEZ(R) Chipotle Flank Steak
(7)

HERDEZ(R) Chipotle Flank Steak

HERDEZ(R) Roasted Pasilla Pepper Chili
(8)

HERDEZ(R) Roasted Pasilla Pepper Chili

HERDEZ(R) Enchiladas Suizas
(4)

HERDEZ(R) Enchiladas Suizas

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 732 cal
  • 37%
  • Fat
  • 47.3 g
  • 73%
  • Carbs
  • 39.6 g
  • 13%
  • Protein
  • 36.9 g
  • 74%
  • Cholesterol
  • 123 mg
  • 41%
  • Sodium
  • 1815 mg
  • 73%

Based on a 2,000 calorie diet

Top

<

previous recipe:

HERDEZ(R) Drowned Beef Sandwich with Chipotle Sauce (Torta Ahogada)

>

next recipe:

HERDEZ(R) Creamy Pasilla Enchiladas