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!
Servings 4
Calories 350kcal
Cost $12-$15
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.