Chorizo Rice Stuffed Bell Peppers Recipes

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.

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.

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.

Steps:

• TO PREPARE THE RICE DRESSING:.
• Combine the first seasoning mix ingredients and set aside.
• With a sharp paring knife, peel off the silver skin from each gizzard and trim the hard fibrous connection between the 2 halves.
• Grind the gizzards, hearts, and livers in a food processor or blender, or chop finely.
• Add the reserved (1st) seasoning mix to the meat (giblets).
• Stir well. Set aside.
• Thouroughly combine the 2nd seasoning mix ingredients in a small bowl and set aside.
• In a very large cast iron or other heavy skillet, brown beef and pork, over high heat, breaking up chunks.
• Sprinkle the reserved 2nd seasoning mix over meat and cook about 3 min., stirring constantly.
• Discard bay leaf, then cook 2 minute more, stirring constantly.
• Reduce heat to medium and cook about 5 minutes, stirring frequently and scraping pan bottom well.
• Add giblets to skillet,stirring well.
• Cook about 4 min.,stirring almost constantly.
• Stir onions, bell peppers,celery,garlic,hot peppers(if using), and 1/4 cup of the stock.
• Cook until mixture is dry and sticking OBSESSIVELY, about 10 minutes.Be sure to scrape the pan bottom frequently.
• Add 4 tbs. butter, cook 3 minute Stir and scrape often.
• Stir in green onions, parsley and 1/2 cup more stock, scraping pan bottom til sediment is dissolved.
• Stir in 1/2 cup more stock. Cook 2 minute more.
• There should be little to no liquid at this point. Cook longer if there is.
• Add rice and stir very well. Remove from heat.
• NOTE:.
• This makes about 9 1/2 cups. The dressing must be very moist to stuff bell peppers, but not runny, even though it will dry some during baking. If need be, add more stock or water, about 1/4 cup at a time.
• TO PREPARE PEPPERS.
• Cut stems and tops from peppers. Cut down about 3/4 inch from the top. Core and seed the peppers. Discard tops.Stuff the HOT rice dressing into peppers. Pack tightly as you go and mound the top slightly.Place,upright,in a 13x9 pan, fitting snugly.
• When cool to the touch, press with fingertips.Sprinkle with bread crumbs. Dot tops with butter and add 3/4 inches stock around peppers.
• Bake at 375F for 30.Then cover with foil and bake til tender,about 30 minute.

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.

Steps:

• Remove tops and seeds from peppers; parboil peppers for 5 minutes and drain.
• Place peppers in a baking dish.
• Combine ground beef and onion and cook together until done.
• Drain off the fat.
• Add the 1 can of tomato sauce to the beef and onion mixture and simmer for 5 minutes.
• Prepare Rice-A-Roni according to package directions.
• When rice is done, combine it with the beef mixture.
• Fill peppers with the beef and rice mixture.
• Mix the 1 teaspoons sugar with the tomato sauce and pour this AROUND the peppers (not over).
• Cover the baking dish.
• Bake at 350°F for 35 minutes and then uncover and top with the shredded cheese.
• Bake uncovered for about 5 minutes more to melt cheese.
• Serve with the tomato sauce.