BELL PEPPERS STUFFED WITH CHORIZO AND CHEESE
This is from an old newspaper clipping. I don't know which paper. You can use any spicy sausage in place of the chorizo.
Provided by Chocolatl
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Remove seeds from peppers and set aside.
- Make stuffing: Saute onion in olive oil until soft.
- Add garlic and remove from heat.
- Add sausage, rice and cheese.
- Add egg, mix well, and set aside.
- Make sauce: Place all sauce ingredients in saucepan.
- Bring to a boil, reduce heat and simmer 10 minutes.
- Use a spoon to chop tomatoes coarsely.
- Stuff peppers with chorizo mixture.
- Pour sauce into a glass or enamel baking dish.
- Arrange peppers on sauce, open side up.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake an additional 15 minutes.
- Spoon sauce over peppers.
Nutrition Facts : Calories 824.5, Fat 57.6, SaturatedFat 22.8, Cholesterol 177.8, Sodium 1890, Carbohydrate 37, Fiber 6.5, Sugar 11.3, Protein 40.8
CHORIZO STUFFED BELL PEPPERS
Bell peppers are stuffed with a spicy blend of chorizo, onions, garlic, fresh herbs, Worcestershire, three kinds of cheese, and rice. If you have a taste for spice, you'll love them. Don't let the number of ingredients scare you!
Provided by MALAPSO
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h40m
Yield 6
Number Of Ingredients 17
Steps:
- Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until soft, 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, about 15 minutes. Remove from heat, and mix in Monterey Jack, Cheddar, and Mozzarella cheeses.
- Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.
- In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. Pour generously over peppers. Cover with foil.
- Bake in preheated oven about 30 minutes.
Nutrition Facts : Calories 559.2 calories, Carbohydrate 33.9 g, Cholesterol 82.8 mg, Fat 35.4 g, Fiber 4.3 g, Protein 27.6 g, SaturatedFat 14.3 g, Sodium 1477.6 mg, Sugar 9.9 g
KETO CHORIZO-STUFFED PEPPERS
Stuff bell pepper halves with this tasty combo, and serve for breakfast or dinner! Add or subtract as much heat as your palate requires.
Provided by Bibi
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
- Place bell peppers, cut-side down, on the prepared baking sheet.
- Place in the preheated oven and broil, watching carefully, until the skins begin to bubble and turn dark brown, about 3 minutes. Remove and place browned peppers in a bowl. Cover with aluminum foil and set aside to cool. Leave the broiler on.
- Meanwhile, whisk together eggs, hot pepper sauce, salt, and pepper in a bowl.
- Brown chorizo in a large nonstick skillet over medium heat, breaking up any large pieces as you go, about 4 minutes. Add egg mixture to the skillet and cook until eggs have set, about 2 minutes. Remove from heat and stir in drained pico de gallo.
- Remove as much skin as possible from the cooled pepper halves, and place each half on top of one of the cups of a 6-cup muffin pan. Fill each pepper with chorizo-egg mixture and sprinkle with Cheddar cheese.
- Place in the oven and broil until cheese melts, about 1 minute. Serve immediately.
Nutrition Facts : Calories 286.5 calories, Carbohydrate 5.4 g, Cholesterol 154.5 mg, Fat 21.4 g, Fiber 1.2 g, Protein 16.3 g, SaturatedFat 8.8 g, Sodium 712.9 mg, Sugar 3.4 g
SPANISH RICE STUFFED BELL PEPPERS
Colorful bell peppers are stuffed with a combination of chorizo sausage, corn kernels, browned ground beef, Spanish rice, and cheese for a delicious weeknight meal.
Provided by Knorr
Categories Trusted Brands: Recipes and Tips Knorr®
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Spray 8- or 9-inch square baking dish with no-stick cooking spray; set aside. Finely chop pepper tops; set aside.
- Heat large nonstick skillet over medium-high and cook chorizo and corn until corn begins to turn golden and chorizo begins to brown, about 5 minutes. Add ground beef and cook until browned.
- Stir 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice and chopped pepper tops into skillet and cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Evenly stuff peppers with rice mixture and arrange in prepared baking dish. Add 2 tablespoons water to baking dish and cover tightly with foil.
- Bake 45 minutes or until peppers are tender; sprinkle peppers evenly with remaining 1/4 cup cheese and bake 2 minutes or until cheese melts.
Nutrition Facts : Calories 560.5 calories, Carbohydrate 21.6 g, Cholesterol 96.7 mg, Fat 30.2 g, Fiber 8 g, Protein 30.6 g, SaturatedFat 14.4 g, Sodium 650 mg, Sugar 6.6 g
CHEESE AND RICE STUFFED BELL PEPPERS
This recipe is good for a quick dinner during the week or even for company. I found it in the New Family Cookbook for People with Diabetes. Each pepper would be one carb serving (approx. 15 grams).
Provided by Kristen in Chicago
Categories Peppers
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F.
- Slice off the tops of the peppers.
- Wash the peppers and remove the cores and seeds.
- Stand the pepper cups upright in a saucepan containing 1/2.
- cup boiling water.
- Cover tightly and allow to steam for 5 minutes.
- Remove and drain.
- In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper.
- Divide the mixture and stuff each pepper.
- Stand the peppers in a loaf pan or cupcake tins.
- Bake for about 15 minutes, until the filling is hot and the cheese melts.
Nutrition Facts : Calories 194.4, Fat 2.4, SaturatedFat 1.4, Cholesterol 5.9, Sodium 468.2, Carbohydrate 32.8, Fiber 2.4, Sugar 3, Protein 10.2
BELL PEPPERS STUFFED WITH COCONUT RICE AND MANGOES
The flavors of Thailand are the inspiration for this fresh take on stuffed peppers. The size of the peppers you use will determine the size slow cooker needed. You will need a 5 1/2-6 qt. cooker to fit four (or more). Recipe is from my Fresh From the Vegetarian Slow Cooker cookbook.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice off the tops of the peppers and remove and discard the seeds and membranes. Removing the stems, chop the pepper tops and set aside. Arrange the peppers upright in a 5 1/2-6 quart slow cooker.
- Heat 1 tablespoons of the oil in a large skillet over medium heat. Add the onion and chopped pepper tops, cover and cook until softened, about 5 minutes.
- In a medium-size bowl, combine the onion mixture, rice, coconut, cashews, basil, lime juice and sugar and season with salt and pepper to taste. Chop one half of the mango and add to the stuffing. Mix well and spoon into the pepper cavities, packing it lightly. Cover and cook on LOW for 4 hours, until the peppers are tender but still hold their shape.
- Cut remaining mango half into thin slices and use to garnish the peppers when they are ready to serve.
Nutrition Facts : Calories 435.1, Fat 22.4, SaturatedFat 9.1, Sodium 15, Carbohydrate 55.5, Fiber 7.4, Sugar 19.8, Protein 8.2
PEPPERS STUFFED WITH CHORIZO AND RICE
DH hates anything green! BUT he caught me watching Food Network (instead of doing housework! lol) and said "WOW- that looks AMAZING! This was the recipe, but of course I have tweeked it a little! They used whole poblanos which would be great. Please feel free to choose whichever you would like poblanos or bell peppers.
Provided by Mamas Kitchen Hope
Categories Peppers
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, heat oil and chorizo, cook for 3 minutes.
- Add bell pepper, jalapeno, onions and garlic. Cook until they begin to soften then add rice and cook until all the grains of the rice are coated with oil and the rice begins to take on a little color.
- Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low.
- Preheat oven to 400 degrees F.
- Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds. Do not remove skin as it will help to hold the pepper together.
- When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture.
- Place all the chiles on baking sheet and place into oven for 10 minutes.
- Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.
- Serve.
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