Chorizo Stuffed Bell Peppers
Looking for a delicious and hearty meal? These Chorizo Stuffed Bell Peppers are bursting with flavor, easy to make, and perfect for any weeknight dinner!
This recipe was inspired by a trip to Spain where the bold, spicy taste of chorizo stole my heart.
Combining it with fresh bell peppers brings a perfect balance of smoky, savory, and sweet.
It’s a dish that brings warmth and comfort while being colorful and nutritious.
Why you’ll love this
- Packed with bold, smoky chorizo flavor that wakes up your taste buds.
- Healthy and colorful—bell peppers add a fresh, vibrant crunch.
- Simple one-pan bake that’s great for meal prep or family dinners.
- Versatile and easy to customize with your favorite cheese or veggies.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Cuisines: Spanish-inspired, Mexican, American
Servings: 4
Estimated Cost: $12-$15
Equipment:
- Baking dish
- Skillet
- Mixing bowl
- Knife and cutting board
Ingredients
- 4 large bell peppers (any color), tops sliced off and seeds removed
- 8 oz spicy chorizo sausage, casing removed
- 1 cup cooked rice (white or brown)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro or parsley for garnish (optional)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add chorizo to the skillet, breaking it apart with a spatula. Cook until browned and cooked through.
- Stir in diced tomatoes, smoked paprika, cumin, salt, and pepper. Let simmer for 5 minutes.
- Remove from heat and mix in cooked rice and half of the shredded cheese.
- Stuff each bell pepper generously with the chorizo and rice mixture.
- Place the stuffed peppers upright in a baking dish. Sprinkle remaining cheese on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 5 minutes until cheese is bubbly and slightly browned.
- Garnish with fresh cilantro or parsley if desired. Serve warm and enjoy!
Tips for Success
- Use freshly cooked rice to avoid soggy filling.
- Choose bell peppers that can stand upright to hold the filling better.
- If you prefer less spice, use mild chorizo or reduce the amount.
- For extra flavor, add a splash of lime juice before serving.
Nutrition Facts (per serving)
Calories: ~350 kcal
Protein: 20g
Carbohydrates: 30g
Fat: 15g
Fiber: 5g
Chorizo Stuffed Bell Peppers
Ingredients
- 4 large bell peppers any color, tops sliced off and seeds removed
- 8 oz spicy chorizo sausage casing removed
- 1 cup cooked rice white or brown
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup diced tomatoes canned or fresh
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 tsp smoked paprika
- ½ tsp ground cumin
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro or parsley for garnish optional
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add chorizo to the skillet, breaking it apart with a spatula. Cook until browned and cooked through.
- Stir in diced tomatoes, smoked paprika, cumin, salt, and pepper. Let simmer for 5 minutes.
- Remove from heat and mix in cooked rice and half of the shredded cheese.
- Stuff each bell pepper generously with the chorizo and rice mixture.
- Place the stuffed peppers upright in a baking dish. Sprinkle remaining cheese on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 5 minutes until cheese is bubbly and slightly browned.
- Garnish with fresh cilantro or parsley if desired. Serve warm and enjoy!
Notes
- Use freshly cooked rice to avoid soggy filling.
- Choose bell peppers that can stand upright to hold the filling better.
- If you prefer less spice, use mild chorizo or reduce the amount.
- For extra flavor, add a splash of lime juice before serving.
Common Questions
Can I use other types of sausage?
Yes! Mild Italian sausage or turkey sausage work well as alternatives.
Can I prepare this recipe ahead of time?
Absolutely, you can stuff the peppers and refrigerate them up to a day before baking.
Are these gluten-free?
Yes, as long as you use gluten-free rice and check your sausage ingredients.
Can I freeze leftovers?
Yes, freeze cooked stuffed peppers in airtight containers and reheat in the oven or microwave.
I hope you enjoy making and savoring these vibrant, flavorful Chorizo Stuffed Bell Peppers as much as I do.
May every bite bring warmth and joy to your table!
Happy cooking!
