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
MEXICAN STUFFED PEPPERS WITH RANCHERO SAUCE
There are a few steps to this stuffed peppers recipe, but don't let them scare you off. These stuffed peppers are fantastic. The filling for the bell pepper is worth making this recipe alone. It's meaty and full of chunks of onion and bell pepper that add tons of flavor. You will have a bit of filling left over but don't worry,...
Provided by Michelle Crawford
Categories Beef
Time 1h15m
Number Of Ingredients 15
Steps:
- 1. Cut tops off bell peppers and de-seed. Save tops.
- 2. Place the peppers in a large pot of hot water and allow them to cook a bit on medium-low heat until tender while everything cooks, about 10 minutes. Not soggy, you still want them to stand.
- 3. Add the ground beef, onion, and bell pepper pieces to a 4 or 5-quart Dutch oven.
- 4. Brown and drain grease. Preheat the oven to 350.
- 5. Add the taco seasoning, tomato sauce, and 2 tomato sauce cans of water to the meat. If too dry, add a little bit of extra water. The goal is the consistency of a Mexican jambalaya. If desired, you can add a bit of chili powder and cumin. Let simmer for the flavors to meld together.
- 6. Add the cooked rice after simmering. Turn to the lowest setting or turn off the stove.
- 7. Next prepare the ranchero sauce. In a large skillet, add butter and melt. Saute the 1/2 chopped onion in butter.
- 8. Then sprinkle in the flour in (you may not need all of it). Stir like making a gravy.
- 9. Add the can of Rotel tomatoes and keep stirring.
- 10. A little at a time, add the 3 cups of chicken broth until all blended and until it starts to thicken. You may not need all the broth.
- 11. Place the peppers in a 9X13 baking dish. Then fill them with the meat and rice mixture, almost overfilling them (you may have some mixture leftover).
- 12. Next, pour some of the ranchero sauce over each pepper.
- 13. As an option, add a slice of American cheese over each pepper.
- 14. Pour the remaining ranchero sauce in the baking dish to flood the pan.
- 15. Bake for about 30 minutes.
CHORIZO-STUFFED PEPPERS WITH GREEN CHILE RANCHERO SAUCE
A zesty alternative to stuffed peppers. Do not cook the sour cream in the sauce, as it will curdle.
Provided by Kristen Foery
Categories Stuffed Main Dishes
Time 2h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir chorizo, bacon, and onion in the hot skillet until the sausage and bacon are completely browned, 7 to 10 minutes. Drain and discard grease. Rinse mixture with hot water to remove as much grease as possible; drain.
- Mix the chorizo mixture, rice, chile peppers, diced tomatoes, Monterey Jack cheese, and salsa together in a large bowl.
- Arrange bell peppers in a baking dish. Spoon filling into the peppers. Place pepper tops on the stuffed peppers. Cover dish with aluminum foil.
- Bake in preheated oven for 1 hour. Remove the foil and continue baking until the tops of the pepper and any exposed rice are slightly browned, about 30 minutes more.
- Whisk enchilada sauce and ranch dressing mix together in a microwave-safe bowl.
- Heat enchilada sauce mixture in microwave oven for 2 minutes.
- Whisk sour cream into the enchilada sauce mixture; drizzle over the stuffed peppers.
Nutrition Facts : Calories 952.8 calories, Carbohydrate 92.2 g, Cholesterol 102.9 mg, Fat 47.5 g, Fiber 7.5 g, Protein 36.8 g, SaturatedFat 19.6 g, Sodium 1952.1 mg, Sugar 9 g
CHORIZO-STUFFED PEPPERS WITH GREEN CHILE RANCHERO SAUCE
A zesty alternative to stuffed peppers. Do not cook the sour cream in the sauce, as it will curdle.
Provided by Kristen Foery
Categories Stuffed Main Dishes
Time 2h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir chorizo, bacon, and onion in the hot skillet until the sausage and bacon are completely browned, 7 to 10 minutes. Drain and discard grease. Rinse mixture with hot water to remove as much grease as possible; drain.
- Mix the chorizo mixture, rice, chile peppers, diced tomatoes, Monterey Jack cheese, and salsa together in a large bowl.
- Arrange bell peppers in a baking dish. Spoon filling into the peppers. Place pepper tops on the stuffed peppers. Cover dish with aluminum foil.
- Bake in preheated oven for 1 hour. Remove the foil and continue baking until the tops of the pepper and any exposed rice are slightly browned, about 30 minutes more.
- Whisk enchilada sauce and ranch dressing mix together in a microwave-safe bowl.
- Heat enchilada sauce mixture in microwave oven for 2 minutes.
- Whisk sour cream into the enchilada sauce mixture; drizzle over the stuffed peppers.
Nutrition Facts : Calories 952.8 calories, Carbohydrate 92.2 g, Cholesterol 102.9 mg, Fat 47.5 g, Fiber 7.5 g, Protein 36.8 g, SaturatedFat 19.6 g, Sodium 1952.1 mg, Sugar 9 g
CHORIZO STUFFED POBLANO PEPPERS
Delicious and easy! Poblanos seemed like a logical choice for kicking stuffed peppers up a notch. We were amazed by how well these turned out. Give them a try! Recipe could easily be doubled or tripled as needed.
Provided by jiver
Categories Appetizers and Snacks Tapas
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
- Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
- Bake in preheated oven until peppers are tender, about 1 hour.
Nutrition Facts : Calories 476.9 calories, Carbohydrate 12.2 g, Cholesterol 82.3 mg, Fat 36.5 g, Fiber 1.7 g, Protein 23.7 g, SaturatedFat 13.9 g, Sodium 1237.6 mg, Sugar 1.3 g
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