Get ready to transform your ordinary weeknight dinner into a flavor explosion that will have everyone at the table begging for seconds! These Chorizo Stuffed Bell Peppers are not just a meal, they're a culinary adventure that combines the bold, spicy kick of Mexican-inspired chorizo with the sweet, tender embrace of perfectly roasted bell peppers. Whether you're looking to impress dinner guests or simply treat yourself to a restaurant-quality dish at home, this recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 large bell peppers
- 1 lb chorizo sausage
- 1 cup cooked rice
- 1 cup shredded cheese
- 1/2 cup diced tomatoes
- 1 tsp cumin
Instructions
- Preheat your oven to 375°F (190°C) to ensure it's ready for baking the stuffed peppers.
- Prepare the bell peppers by slicing off the tops and removing the seeds and membranes. Rinse them under cold water to clean and set them aside.
- In a large skillet over medium heat, add the chorizo sausage. Cook for about 5-7 minutes, breaking it apart with a wooden spoon until it is browned and fully cooked through.
- Add the diced tomatoes to the skillet with the cooked chorizo. Stir well to combine and let it simmer for about 2-3 minutes, allowing the flavors to meld.
- In a large mixing bowl, combine the cooked rice, the chorizo and tomato mixture, cumin, and half of the shredded cheese. Mix thoroughly until all ingredients are well incorporated.
- Carefully spoon the chorizo and rice mixture into each bell pepper, packing it down slightly to ensure they are filled generously.
- Place the stuffed bell peppers upright in a baking dish. If they don't stand up well, you can slice a small amount off the bottom to create a flat base.
- Sprinkle the remaining shredded cheese on top of each stuffed pepper for added flavor and a delicious cheesy topping.
- Cover the baking dish with aluminum foil to prevent the peppers from drying out during baking.
- Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 5 minutes to allow the cheese to melt and become bubbly.
- Once done, remove the stuffed peppers from the oven and let them cool for a few minutes before serving.
- Serve the chorizo stuffed bell peppers warm, garnished with fresh herbs or a dollop of sour cream if desired. Enjoy your delicious Mexican-inspired meal!
Tips
- Choose bell peppers that are firm and have a flat bottom to ensure they stand upright while baking.
- For extra flavor, consider using a mix of red, yellow, and green bell peppers for a vibrant presentation.
- If chorizo is too spicy, you can substitute with ground turkey or mild sausage.
- Make sure to drain excess fat from the chorizo to prevent the filling from becoming greasy.
- Prep the peppers and filling in advance to make weeknight cooking a breeze.
- For a low-carb version, replace rice with cauliflower rice.
- Experiment with different cheese blends like pepper jack or a Mexican cheese mix for added complexity.
- Always let the peppers rest for a few minutes after baking to allow the filling to set and prevent burning your mouth.
Nutrition Facts
Calories: 516kcal
Carbohydrates: 13g
Protein: 28g
Fat: 38g
Saturated Fat: 16g
Cholesterol: 105mg
