Chorizo Stuffed Bell Peppers

Chorizo Stuffed Bell Peppers

93
MALAPSO 0

"Bell peppers are stuffed with a spicy blend of chorizo, onions, garlic, fresh herbs, Worcestershire, three kinds of cheese, and rice. If you have a taste for spice, you'll love them. Don't let the number of ingredients scare you!"

Ingredients

1 h 40 m {{adjustedServings}} servings 559 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 559 kcal
  • 28%
  • Fat:
  • 35.4 g
  • 54%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 1478 mg
  • 59%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, about 15 minutes. Remove from heat, and mix in Monterey Jack, Cheddar, and Mozzarella cheeses.
  4. Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.
  5. In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. Pour generously over peppers. Cover with foil.
  6. Bake in preheated oven about 30 minutes.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

93
  1. 126 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Absolutely fantastic! I did a few things differently though. One, in order to make it spicy I minced two green Serrano peppers and added it in with the other herbs. This is pretty spicy so if...

Excellent! When stuffing peppers, I cut the green stem just even with the pepper, then cut off the bottom of the pepper for the opening - they stand up better when baking. Of course, they still ...

Wow! Truly amazing! I used red bell peppers and different cheeses and it came out looking, smelling and tasting wonderful. I didn't see what the tomato sauce poured over it would do other than s...