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Chorizo Stuffed Bell Peppers
Chorizo Stuffed Bell Peppers
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Spicy chorizo and cheese stuffed bell peppers with rice, herbs, and Worcestershire sauce - a flavorful and satisfying dish for spicy food lovers.
Ingredients:
  • 6 bell peppers, tops cut off and seeded
  • 1 pound chorizo sausage
  • 1 stalk celery, minced
  • 1 carrot, minced
  • 0.5 cup chopped onion
  • 4 cloves garlic, minced
  • salt and pepper to taste
  • 1 (14.5 ounce) can whole peeled tomatoes, chopped
  • 1 tablespoon Worcestershire sauce
  • chopped fresh parsley
  • chopped fresh basil
  • 0.5 cup uncooked long grain rice
  • 0.5 cup water
  • 0.33333334326744 cup shredded Monterey Jack cheese
  • 0.33333334326744 cup shredded Cheddar cheese
  • 0.33333334326744 cup shredded Mozzarella Cheese
  • 1 (10.75 ounce) can tomato soup
Instructions:
  • Bring a large pot of water to a boil. Quickly blanch the peppers for 5 minutes, then transfer to a bowl to cool.
  • Preheat oven to 350°F (175°C) for a perfectly cooked dish.
  • Cook chorizo in a large skillet until nearly browned and drain excess fat. Add celery, carrots, onions, and garlic, cook until soft for about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover and simmer until rice is cooked, around 15 minutes. Remove from heat, then mix in Monterey Jack, Cheddar, and Mozzarella cheeses.
  • Arrange peppers on a baking sheet, standing upright. Fill each pepper with the flavorful chorizo mixture, then generously sprinkle with extra cheese.
  • Mix tomato soup with water in a small bowl until it reaches a gravy-like consistency. Pour generously over the peppers and cover them with foil.
  • Place in a preheated oven for approximately 30 minutes.

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