Chorizo-Rice Stuffed Bell Peppers
Updated Feb 15, 2021, Published May 01, 2016
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Throw a Mexican-style fiesta this Cinco de Mayo with a menu full of fresh flavors. Start the meal with bell peppers stuffed with a mixture of chorizo, rice and cheese.
Chorizo-Rice Stuffed Bell Peppers
This zesty dish has fresh produce and is a perfect appetizer for your next taco night.
Ingredients
- 8-10 medium bell peppers
- 1 8-ounce can Ro-Tel diced tomatoes and green chilies
- 1¼ cups chicken or vegetable broth
- 1 cup white rice
- 8 ounces Mexican chorizo
- 1¼ cups Monterey Jack cheese, divided use
- Chopped fresh cilantro, for garnish
Instructions
- Prepare the peppers by slicing off the tops and removing the seeds. Arrange the peppers on a baking sheet.
- In a medium saucepan, bring the tomatoes and broth to a boil. Stir in the rice, reduce heat to simmer, and cover. Cook for 30 minutes or until the liquid is absorbed.
- While the rice is cooking, preheat the oven to 350°F.
- Place a large skillet over medium heat. Remove the chorizo from the casing and sauté until cooked, about 7 minutes.
- Once the chorizo is cooked, remove the skillet from the heat and stir in the cooked rice. Then stir in 1 cup of the cheese.
- Scoop the rice mixture into the peppers and top with the remaining cheese. Bake for 10-15 minutes until the cheese is melted and the peppers are slightly tender. Top with chopped cilantro before serving.
Nutrition
Calories: 322kcalCarbohydrates: 26gProtein: 14gFat: 16gSaturated Fat: 7gCholesterol: 40mgSodium: 461mgPotassium: 436mgFiber: 2gSugar: 5gVitamin A: 3860IUVitamin C: 152mgCalcium: 150mgIron: 1.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography by Stephen DeVries
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