Chorizo-Stuffed Bell Peppers

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Serves: 4

 

Ingredients:

• 4 large bell peppers (any color), halved lengthwise and seeds removed

• 2 Palenque chorizos, casing removed

• 1 cup cooked white rice

• ½ small onion, finely chopped

• 1 small tomato, diced

• 1 garlic clove, minced

• ½ cup shredded cheese (mozzarella, cheddar, or a mix)

• 1 tbsp tomato paste or sauce

• 1 tbsp olive oil

• Salt and pepper to taste

• Optional garnish: chopped parsley or cilantro

 

Instructions:

1. Preheat the Oven:
   Set your oven to 375°F (190°C). Lightly oil a baking dish and set aside.

2. Prepare the Bell Peppers:
   Cut the bell peppers in half lengthwise through the stem. Remove the seeds and membranes. Arrange them cut-side up in the baking dish.

3. Cook the Filling:
   In a skillet over medium heat, add 1 tbsp olive oil. Add the chorizo and cook, breaking it up with a spoon, until fully browned—about 6–8 minutes.
   Add the chopped onion, garlic, and tomato. Cook for another 4–5 minutes until softened and fragrant. Stir in the tomato paste and cooked rice. Season with a pinch of salt and pepper. Mix well and cook for 1–2 more minutes.

4. Stuff the Peppers:
   Spoon the chorizo-rice mixture into each bell pepper half, packing it in without overfilling. Top with shredded cheese.

5. Bake:
   Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake uncovered for another 10–15 minutes until the peppers are tender and the cheese is melted and slightly golden.

6. Serve:
   Let cool slightly before serving. Garnish with chopped parsley or cilantro, if desired.

 

Tips:

• Parboil the peppers for 3–4 minutes before stuffing if you prefer them softer.

• Add beans or corn to the filling for extra texture and flavor.

• Want a low-carb version? Substitute cauliflower rice for white rice.

• Use different cheeses like pepper jack or smoked gouda for a flavor twist.

• Leftovers reheat well in the oven or microwave and make a great meal prep option.