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Cheesy chorizo and rice stuffed bell peppers baked to perfection in a white casserole dish.

Chorizo and Rice Stuffed Peppers


  • Author: Sophia
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

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

Scale
  • 4 large bell peppers (halved, deseeded)

  • 1 tbsp olive oil

  • 1 small onion (finely chopped)

  • 2 garlic cloves (minced)

  • 8 oz Mexican chorizo (casing removed)

  • 1 cup cooked white rice

  • 1 cup shredded Monterey Jack cheese

  • 1 tbsp tomato paste

  • 1 tsp smoked paprika

  • ½ tsp cumin

  • Salt and pepper, to taste

  • Fresh cilantro (garnish)

  • Lime wedges (serving)


Instructions

  • Preheat oven to 375°F (190°C).

  • Sauté onion and garlic in olive oil until fragrant.

  • Cook chorizo until browned. Add tomato paste, spices, salt, and pepper.

  • Stir in rice and half of the cheese.

  • Stuff pepper halves with the mixture and top with remaining cheese.

  • Cover with foil, bake for 25 min; uncover and bake 10 min more.

  • Garnish with cilantro, serve with lime wedges.

Notes

  • Swap chorizo for black beans and corn for a vegetarian version.

  • 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