Description
These chorizo and rice stuffed bell peppers are hearty, cheesy, and loaded with smoky flavor. Perfect for a weeknight dinner or a family gathering.
Ingredients
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4 large bell peppers (halved, deseeded)
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1 tbsp olive oil
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1 small onion (finely chopped)
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2 garlic cloves (minced)
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8 oz Mexican chorizo (casing removed)
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1 cup cooked white rice
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1 cup shredded Monterey Jack cheese
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1 tbsp tomato paste
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1 tsp smoked paprika
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½ tsp cumin
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Salt and pepper, to taste
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Fresh cilantro (garnish)
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Lime wedges (serving)
Instructions
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Preheat oven to 375°F (190°C).
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Sauté onion and garlic in olive oil until fragrant.
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Cook chorizo until browned. Add tomato paste, spices, salt, and pepper.
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Stir in rice and half of the cheese.
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Stuff pepper halves with the mixture and top with remaining cheese.
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Cover with foil, bake for 25 min; uncover and bake 10 min more.
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Garnish with cilantro, serve with lime wedges.
Notes
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Swap chorizo for black beans and corn for a vegetarian version.
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Use pepper jack for extra heat or queso fresco for a mild twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mexican-inspired
Nutrition
- Calories: 412 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
Keywords: stuffed bell peppers with chorizo, cheesy chorizo stuffed peppers, Mexican stuffed peppers recipe, spicy rice stuffed peppers