Chorizo-Rice Stuffed Bell Peppers
This zesty dish has fresh produce and is a perfect appetizer for your next taco night.
Servings: 8 Servings
Calories: 322kcal
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: 322kcal | Carbohydrates: 26g | Protein: 14g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 461mg | Potassium: 436mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3860IU | Vitamin C: 152mg | Calcium: 150mg | Iron: 1.4mg