Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, chorizo stuffed bell peppers. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Chorizo Stuffed Bell Peppers is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Chorizo Stuffed Bell Peppers is something that I’ve loved my entire life.
Super flavorful chorizo is the key to keeping these Chorizo Stuffed Bell Peppers simple and delicious enough for a weeknight dinner. 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. Bell peppers are stuffed with a spicy blend of chorizo, onions, garlic, fresh herbs, Worcestershire, three kinds of cheese, and rice.
To get started with this recipe, we have to prepare a few components. You can cook chorizo stuffed bell peppers using 16 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chorizo Stuffed Bell Peppers:
- Take 6 bell peppers, tops cut off and seeded
- Prepare 1 pound chorizo sausage
- Prepare 1 stalk minced celery
- Prepare 1-2 minced carrots
- Take Medium sized onion chopped
- Get 4 cloves minced garlic
- Make ready 1 (14.5 ounce) fire roasted chopped tomatos, or regular chopped tomatoes
- Get 1 tablespoon Worcestershire sauce
- Take Handful fresh parsley chopped
- Make ready Handful fresh basil chopped
- Prepare 3/4 cup uncooked long grain rice
- Make ready 3/4 cup water
- Make ready 1/3 cup shredded Monterey Jack cheese
- Prepare 1/3 cup shredded Cheddar cheese
- Prepare 1/3 cup shredded Mozzarella Cheese
- Make ready 1 (10.75 ounce) can of tomato soup
That might have been exciting the first time you tried it, but not anymore. And if all the stuff is pressed together tightly on that skewer. Kosher salt and freshly ground black pepper. These chorizo stuffed poblano peppers are packed full of spicy chorizo, black beans, sweet corn, Oaxaca cheese and baked in a flavorful tomato sauce.
Instructions to make Chorizo Stuffed Bell Peppers:
- Bring large pot of water to a boil. Place prepped peppers in boiling water, cook 5 minutes. Remove, set aside to cool.
- Preheat oven to 350 degrees farenheit
- In a large skillet, cook chorizo until almost brown, Drain fat if needed. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5minutes. Season with salt and pepper if you like. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice and water. Cover, and simmer until rice is cooked, 15-20 minutes. Remove from heat, and mix in Monterey Jack, Cheddar and Mozzarella cheeses.
- Place peppers upright in a baking dish,(I used my lasagna pan.) Fill each pepper with the chorizo mixture. Sprinkle extra cheese on top.
- In a small bowl, combine tomato soup with just enough water to make a gravy consistency. Pour over peppers. Cover with foil. Bake 30 minutes.
- NOTE: I wasn't sure about this tomato soup thing but I did it. It was good, but next time I will consider using tomato sauce or maybe salsa.
- Enjoy!
If you're looking for a new version of stuffed peppers this is the perfect version! I can't promise that I will stop posting Southwest-inspired dishes. This stuffed bell peppers recipe is an amazing vegan twist on regular stuffed bell peppers. You can use beautiful red, yellow, orange, and green bells to make a festive color mix that is visually exciting on top of tasty. Add some spice to classic stuffed peppers with this Mexican-inspired filling.
So that is going to wrap it up for this special food chorizo stuffed bell peppers recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
