Chorizo-Stuffed Bell Peppers
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yellow, orange and/or red bell peppers, sliced horizontally and seeds and stems removed
cup uncooked instant brown rice
lb chorizo, removed from casing
cup medium chunky salsa
tablespoon chili powder
green onions, finely chopped
cup shredded Manchego cheese
Fresh jalapeño slices, seeds removed, for garnish (optional)
Cilantro leaves, for garnish (optional)
Preheat broiler. Place peppers on a rimmed baking sheet and broil 5 minutes to soften the skins. Remove from oven and set aside.
Turn down oven heat to 400°F.
Cook rice according to package directions, then set aside.
Cook chorizo on a hot skillet until cooked through and golden brown and slightly charred, about 8-10 minutes.
In a large bowl, toss rice, chorizo, salsa, cumin, paprika, chili powder, green onions and salt and pepper to taste to combine. Stuff peppers to the top with filling.
Sprinkle shredded Manchego cheese on top of peppers. Bake about 20 minutes until cheese is melted and slightly browned--keep an eye on them to avoid burning.
Remove peppers from oven and top with fresh jalapeno slices and cilantro leaves, if desired. Serve immediately.
More About This Recipe
- I can best describe the taste of these Chorizo Stuffed Bell Peppers by comparing it to the movie, “Drive.”As in, they seem all trendy and cool and whatever and then you take a bite and you’re wondering what all the hey-hoo is about anyway because it’s starting to get really boring watching Ryan Gosling drive around when BAM! The you-know-what hits the fan, things get cray-cray and your mouth is on fire (in a good way, of course). And then you and Ryan Gosling drive off into the sunset together, just you and him and these chorizo-stuffed bell peppers.OK, that’s not really how it ends. Maybe that was just a dream I had, I don’t know.ANYWAY, my point is that these bell peppers are delicious. But they don’t seem that way at first. Once you take a bite your mouth is all Debbie Downer and then suddenly a wave of yummy flavor smacks you in the tastebuds and you realize, “Yes, these are awesome.” And then you and Ryan Gosling hold hands – wait, what?Top the peppers off with some cilantro and jalapeno slices, and serve pronto. Ryan Gosling and the sunset are optional. Though highly recommended.
Chorizo Stuffed Peppers
Back when B and I were first married, our budget was so limited that we couldn’t afford a TV subscription, so every night we would watch one Seinfeld episode on DVD. I could probably recite each one…No soup for you!
Last December, we saw Jerry perform at Caesar’s Palace in Las Vegas. It was surreal to see him live onstage, cracking jokes and making the audience roll with laughter. He did a hilarious bit on being harped on to hydrate that is constantly being repeated in our house now:
“You’ve got to HY-D-ER-ATE, Jerry!”(Said with your best Seinfeld voice.)
And while his joshing on the subject is hilarious, hydration really is a serious topic.
Drinking plenty of water throughout the day is one of the quickest, easiest, and most practical ways to improve your health. Carry a water bottle with you while exercising, make a point to set a glass of water at your work station, and have water with your meals. Once water consumption becomes a habit, you’ll be able to fully appreciate the synergistic powers of hydration.
When in doubt…HY-D-ER-ATE, Jerry!
There’s nothing funny about this recipe. It’s a seriously delicious combination of chorizo, quinoa, and tender bell peppers. I dare you to not smile while eating it.
30 Minute Weeknight Meals
Sometimes there is nothing better than an easy to prep, cook and clean up dinner that isn’t take out. And, sometimes all you have time for is take out, but by the time you order, wait for it to get ready and pick it up or have it delivered you could be making this 30 minutes weeknight meal. Plus, you can make it a family activity!Some other great 30 minute dinners are our chicken crust pizza and everyone can make their own, keto egg roll in a bowl and buffalo muenster chicken skillet! Give them a try and see what your family thinks.
24 Stuffed Pepper Recipes the Whole Family Will Love
If you’re trying to go low carb, then you need to check out these recipes. Stuffed bell peppers help you get all the flavors you love from your favorite meals, but help to cut the carbs to make a healthier meal.
Stuffed Bell Peppers
“These stuffed bell peppers are filled with a mixture of ground beef, tomato sauce and rice, then topped with cheese and baked to perfection. A classic dish that’s comfort food at its finest!” – Sara
Taco Stuffed Peppers
“These Taco Stuffed Peppers are such an easy weeknight dinner that are packed with flavor! They are going to become a regular on your family’s menu! These make such a well rounded dinner that you can just serve them on their own. Make these for Taco Tuesday and top them with some corn salsa or guacamole!” – Lisa
Buffalo Chicken Stuffed Peppers
“A delicious keto Buffalo chicken stuffed peppers recipe, with make ahead option, is perfect for meal planning or a busy week. Make them for a keto friendly dinner or stuffed mini pepper appetizers for game day!” – Kim
Chorizo Stuffed Bell Peppers
“This is a super simple, scaled back stuffed pepper that is still totally flavorful and manageable for a weeknight. If you want to go one step further, or if you like things extra saucy, you can whip up a batch of my Easy Red Enchilada Sauce to drizzle over top of the peppers.” – Beth
Classic Stuffed Peppers
“Classic Stuffed Peppers stuffed with rice, ground beef, tomatoes, and zucchini are a complete meal that can be made ahead.” – Krissy
Chicken Fajita Stuffed Peppers Recipe
“Chicken Fajita Stuffed Peppers is one of our favourite recipes, it is delicious and super healthy too. The fajita seasoning is mild enough for children to enjoy. It is quick and easy to prepare making it a perfect midweek family meal. The recipe serves two but is easily doubled.” – Jan
Philly Cheese Style Stuffed Peppers
“These Philly Cheese Style Stuffed Peppers are bursting with flavor! With a rich, savory Philadelphia Cream Cheese sauce and a generous portion of lean ground beef in each serving, they’re very filling… and to top it off, they’re health- and Weight Watchers-friendly, so you can enjoy one or two of these without feeling guilty about it!” – Star
Vegetarian Stuffed Peppers
“Vegetarian Stuffed Peppers Recipe: A warm comforting dish made with broccoli, rice, and cheese. A great way to get kids to eat their veggies!” – Sommer
Chicken Parm Stuffed Peppers
“There is nothing quite as amazing as digging into a big ‘ol plate of fried chicken parmesan, topped with gooey mozzarella cheese and served over a big bed of pasta. But of course, we all know that’s not exactly the most nutritious dish. In these chicken parm stuffed peppers, you’ll get those same key flavors as your favorite Italian dish – in a lower calorie, healthy dinner!” – Chrissy
Lasagna Stuffed Peppers
“An easy to make Italian recipe that everyone will love. Marinara sauce, sausage, herbs, and melted cheese come together in a perfect healthy serving that tastes delicious! This recipe is keto, low carb, and gluten-free!” – Kori
Instant Pot Stuffed Bell Peppers
“Making Instant Pot Stuffed Bell Peppers can’t get any easier than this! No pre-cooking of peppers or sautéing onion is needed. Simply fill with them and cook under pressure. Easy-peasy comfort food ready in no time!”- Julia
Creamy Chicken, Spinach and Rice Stuffed Peppers
“Creamy Chicken, Spinach and Rice Stuffed Peppers are a delicious variation on classic stuffed peppers! A family friendly dinner that also works well for meal prep.” – Danae
Quinoa Stuffed Peppers
“These are quite simply the best Best Easy Quinoa Stuffed Peppers of All Time! Simple to make, delicious and nutritious, you will find yourself making this dish time and again. This is a great make ahead weeknight meal.” – Wendy
Italian Stuffed Peppers
“Stuffed Peppers with beef, rice, tomato sauce, onions and garlic with Italian Seasoning and Parmesan Cheese.” – Sabrina
Kickin’ Chicken Stuffed Peppers
“Kickin’ Chicken Stuffed Peppers are conveniently portioned and stuffed with chicken, rice, tomatoes, and cheese to create a weeknight dinner ready for everyone to dig in. Packed full of flavor in one easy-to-make and totally delicious dinner recipe they’ll ask for time and again.” – Cheryl
Easy 30 Minute Stuffed Peppers
“Easy Stuffed Bell Peppers is the perfect recipe for those that have a love-hate relationship with Monday’s.” – Brittanie
Southwestern Stuffed Bell Peppers
“Droooool. I made a batch of these southwestern stuffed bell peppers with butternut squash early last week and was enjoying the leftovers for lunch every day afterwards. They’re so good!” – Nicole
Spinach Ricotta Stuffed Peppers
“If you like cheese as much as I do then you’ll love these Spinach Ricotta Stuffed Peppers! The peppers are jam packed with sautéed onion, garlic, and spinach, plus ricotta and parmesan cheese! I can assure you each bite is so full of flavor.” – Kristyn
Black Bean Stuffed Peppers
“These Black Bean Stuffed Peppers are filled with rice, black beans, onions, and Mexican spices. They are low carb, gluten free, and make a delicious meatless meal!” – Ashlyn
Creamy Chicken and Mushroom Stuffed Bell Peppers
“Fresh green bell peppers become their own all-in-one serving vessel when stuffed with chicken, rice, mushrooms, and a creamy mushroom-infused sauce to create a weeknight dinner that puts the all the essential nutrients in one easy-to-make and totally delicious dinner.” – Heidi
Easy Low Carb Keto Meatloaf Stuffed Peppers
“This is the best easy recipe for healthy meatloaf stuffed bell peppers. Bring a 1970s classic to the 21st century with bacon wrapping and green pepper stuffing. 8 Fresh Ingredients. 45 Minutes. Keto. Gluten-Free. Low-Carb.” – Roche
Turkey Stuffed Peppers
“These Turkey Stuffed Peppers are an easy, healthy dinner recipe that the family will love! Full of ground turkey, brown rice, salsa, cheese and extra veggies!” – Ashley
Mexican Stuffed Peppers
“Colorful flavor-packed stuffed bell peppers filled with ground beef, spices, mexican rice, veggies, and cheese!” – Melissa
Greek-Style Stuffed Peppers
“Bell peppers are one of those amazingly versatile vegetables that work in just about anything. But stuffing them is by far my favorite option.” – Christine
Chorizo Stuffed Bell Peppers
Preheat the oven to 350ºF. Add the chorizo to a skillet and sauté over medium heat until fully cooked. Remove it from the heat.
Rinse and drain the black beans, then add them to the skillet, along with the diced tomatoes (with juices), cooked rice, chili powder, and salt. Stir to combine.
Add half of the cheese and half of the green onion to the chorizo mixture, then stir to combine.
Slice each of the bell peppers in half and then carefully remove the white ribs and seed pods, keeping the stem intact to help hold in the stuffing. Pile the chorizo and rice mixture into each pepper, making sure to stuff it up into all the crevices, and mound it up over top. Place the peppers in a casserole dish as you fill them.
Once all the peppers are filled, add about 1/2 inch of water to the dish to help the peppers steam and soften. Cover the dish tightly with foil, then bake for 30 minutes.
After 30 minutes, remove the foil and top the peppers with the remaining shredded cheese. Bake for another 10 minutes, or until the cheese is melted and bubbly on the edges. Top the peppers with the remaining sliced green onion just before serving.
Pepper-Stuffed Peppers with Chorizo
We chopped the top third of these colorful bell peppers and sauteed them for the filling, which also includes rice, chorizo, garlic, onion, cilantro and Monterey Jack cheese.
- 4 medium bell peppers (mixed colors - red, yellow, green, orange)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 3 cloves garlic, finely chopped
- 1 or 2 links fresh chorizo sausage, casing removed
- 1 jalapeño pepper, seeded and chopped
- 1 cup cooked rice
- 3/4 cup Monterey Jack cheese
- 1/4 cup fresh cilantro, chopped
For the sour cream drizzle:
- 3/4 cup sour cream
- 1 tablespoon freshly squeezed lime juice
- 1 to 2 teaspoons ground cumin
- Preheat the oven to 400 °F and coat a baking dish just large enough to hold the peppers upright (an 8 or 9-inch square works well) with nonstick spray.
- Slice the top 1/3 from each pepper, remove the stem and seeds and set aside. Lightly season the insides of the pepper bottoms with salt and pepper, then transfer to the prepared baking dish. Bake until the peppers are just beginning to soften, 10 to 12 minutes. Remove from the oven and set aside.
- While the peppers are baking, chop the reserved tops into 1/2-inch cubes and set aside.
- Heat the olive oil in a large pan over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking for 1 minute, then add the chorizo.
- Sauté the sausage until cooked through, 4 to 5 minutes, using a wooden spoon to break up any large chunks of meat as it cooks. Add the chopped bell pepper along with the jalapeño. Combine well and continue cooking until the bell pepper is tender, 4 to 5 minutes longer.
- Remove from the heat, add the rice and combine well. Add the Monterey Jack and cilantro, mix again, then taste and adjust the seasoning as desired.
- Divide the filling between the par-cooked peppers and bake for 15 minutes, or until the peppers are tender and the filling is piping hot.
- While the peppers bake, combine the sour cream, lime juice and cumin in a small bowl. To serve, plate the peppers and drizzle each with a little sour cream sauce. Serve the remaining sauce at the table.
Note: Nutrition information is estimated and may vary from your actual results.
How to Stuff Mini Peppers | Creamy Chorizo-Stuffed Peppers
I lovelovelove a good appetizer – receipts here, here and here – and football season seems to bring out the best of them. Jalapeño poppers have never really been my thing. My palate’s a great big chicken when it comes to anything more than the suggestion of spice. (I’m trying to grow up, but IT BURNS!) My husband mocks my disdain for the painful spice and makes it his mission to seek out the hottest, nastiest, peppery stuff. Me, I’m good with these sweet mini peppers.
What do you get when a bell pepper has a baby pepper with a hot pepper? You get mini sweet peppers, which are just as their name implies, mini peppers that are sweet, not spicy. Just my style.
They’re great roasted, pan seared and stuffed. My Creamy Chorizo-Stuffed Mini Peppers are always a crowd favorite. The chorizo adds a hint of spice but the cream cheese and cheddar soften the blow. They make the perfect snack for impromptu get togethers or game day spreads.
You can get ahead of the game by mixing your filling ahead and even stuffing peppers up to a day before you want to cook them. Cover the stuffed pepper halves with plastic wrap or in an airtight container and store in the fridge. Set them out for about 30 minutes before you want to cook them. Learning to stuff mini peppers is easy-peasy. Here’s how.
How to Stuff Mini Peppers
1. Rinse peppers thoroughly and pat them completely dry. This is important because excess water will make your peppers soggy.
2. Cut each pepper in half lengthwise. Use a small spoon to scrape out the seeds and membrane in each pepper.
3. Use a spoon or piping bag to fill each pepper half. Use only fully-cooked ingredients in your filling. Mini peppers cook quickly, not enough time to fully cook any raw proteins in your filling.
4. Bake just until filling is heated through, about 10 minutes. This is all the time your mini peppers need to soften to perfection.
5. Let Stuffed Peppers cool five minutes before serving. Piping hot, cheesy filling will be unkind to your tastebuds.
You can choose a mild or spicy chorizo depending on your taste.
Don’t forget to set aside 2 tablespoons of the shredded cheddar to sprinkle on top of your peppers just before baking.
Let the peppers cool for a few minutes before serving. The cheesy filling is too hot right out of the oven.
Chorizo Stuffed Roasted Bell Peppers
Here in the land of eternal summer, we’ve finally been having some cooler days. While it is nothing at all like what most of you in the Northern Hemisphere are experiencing, I’ve actually had to pull out a sweater — which is something that’s happened only a couple of times since moving here from Europe. Of course I’m not complaining and still very much consider myself lucky for this gorgeous weather all year round.
So when the days get cooler during our tropical “winter”, I take advantage of it by using my oven for cooking more often. I cooked these chorizo stuffed roasted bell peppers. The recipe is so simple and you can prepare both regularMexican pork chorizo or vegetarian chorizo. I’ve used both types of chorizo and both taste fantastic. Take a look at the recipe so you can see how easy it is to prepare them.
Tequila & Chorizo Stuffed Bell Peppers
If you follow along regularly, then you know that this blog is actually just a side-job. My actual job is working as a food stylist and recipe developer for retail brands. Those perfectly curated Instagram accounts and unique recipes integrating products on their websites? Yup, those are mine and the other awesome professional food stylists that are living the dream. It&rsquos fun (and quite delicious) work. So every once in a while, I like to share with you some of my favorite recipes I have created for the big guys. And today I have a yummy, summertime treat that is sure to fill those bellies and warm the heart: Tequila & Chorizo Stuffed Bell Peppers.
I created this little gem for Crock-Pot&rsquos website, which you can view here. It takes a bit of prep, but after that is done it&rsquos just smooth sailing. Here we go&hellip
Tequila & Chorizo Stuffed Bell Peppers:
Prep Time: 20 minutes
Cook Time: 4 hours
1 ¼ cups of shredded Asiago cheese
¾ cup of cooked Mexican rice
½ cup of cooked black beans
1 tablespoon of red pepper
- Wash the bell peppers and cut the tops off. Remove the insides of each bell pepper and set aside.
- Dice the following ingredients into small cubes: skirt steak, chorizo, jalapenos, tomato, and red onion. Prepare the cooked Mexican rice and black beans.
- Make the stuffing by combining the following ingredients in a bowl: 2 shots of tequila, diced chorizo sausage links, diced skirt steak, 1 cup of shredded Asiago cheese, ¾ cup of cooked Mexican Rice, ½ cup of cooked black beans, diced jalapenos, diced tomato, ¼ cup of cilantro, 1 tablespoon of red pepper.
- Stuff the bell peppers with the mixture. Pour 1/3 cup of water in the Crock Pot and place the bell peppers inside, standing upright. Cook on low for 4 hours.
- Plate the stuffed bell peppers and add sliced avocado, shredded Asiago cheese, and sliced lime as garnish. Enjoy!
Wash the bell peppers and cut the tops off. Remove the insides of each bell pepper and set aside. Dice the following ingredients into small cubes: skirt steak, chorizo, jalapenos, tomato, and red onion. Prepare the cooked Mexican rice and black beans. Make the stuffing by combining the following ingredients in a bowl: 2 shots of tequila, diced chorizo sausage links, diced skirt steak, 1 cup of shredded Asiago cheese, ¾ cup of cooked Mexican Rice, ½ cup of cooked black beans, diced jalapenos, diced tomato, ¼ cup of cilantro, 1 tablespoon of red pepper.
Stuff the bell peppers with the mixture.
Pour 1/3 cup of water in the Crock Pot and place the bell peppers inside, standing upright. Cook on low for 4 hours.
Plate the stuffed bell peppers and add sliced avocado, shredded Asiago cheese, and sliced lime as garnish. Enjoy!
Delicious, easy, and a pretty sexy looking meal, if I don&rsquot say so myself. Any recipe you&rsquod like developed? Shout it out below!
Bell Pepper and Chorizo-Stuffed Mushrooms
Welcome to the incredibly tasty and protein-rich world of stuffed portobello mushrooms. Their caps are pretty big, so you can get a lot of stuffing in there, especially if you scrape out some of their pulp. Don’t overdo it, though. Use meat, cheese, and veggies and make them complete.