Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, chorizo stuffed bell peppers. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chorizo Stuffed Bell Peppers is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Chorizo Stuffed Bell Peppers is something which I’ve loved my whole life. They are fine and they look wonderful.
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 particular recipe, we have to prepare a few ingredients. You can have chorizo stuffed bell peppers using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Chorizo Stuffed Bell Peppers:
- Prepare 6 bell peppers, tops cut off and seeded
- Make ready 1 pound chorizo sausage
- Prepare 1 stalk minced celery
- Take 1-2 minced carrots
- Take Medium sized onion chopped
- Take 4 cloves minced garlic
- Take 1 (14.5 ounce) fire roasted chopped tomatos, or regular chopped tomatoes
- Take 1 tablespoon Worcestershire sauce
- Take Handful fresh parsley chopped
- Make ready Handful fresh basil chopped
- Prepare 3/4 cup uncooked long grain rice
- Get 3/4 cup water
- Prepare 1/3 cup shredded Monterey Jack cheese
- Get 1/3 cup shredded Cheddar cheese
- Get 1/3 cup shredded Mozzarella Cheese
- Take 1 (10.75 ounce) can of tomato soup
Pour sauce into a glass or enamel baking dish. Arrange peppers on sauce, open side up. Grilled Bell Peppers Stuffed With Basil Pesto, Boccocini Cheese. Bell peppers are one of those things that people love to throw on the grill, but they usually end up as part of some skewer.
Steps 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!
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. We chopped the top third of these colorful bell peppers and sauteed them for the filling, which also includes rice, chorizo, garlic, onion, cilantro. Flavorful chorizo, crisp corn, black beans, juicy tomatoes and delicious chilies are added to these Grilled Stuffed Bell Peppers for one scrumptious, gluten free meal! Add some spice to classic stuffed peppers with this Mexican-inspired filling.
So that is going to wrap this up with this special food chorizo stuffed bell peppers recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
