Chorizo Stuffed Bell Peppers recipe

Growing up, stuffed peppers were a dinner time staple. The hearty and healthy peppers were filled to the brim with browned ground beef and overflowing with flavor. Now you can revisit this classic dish with a contemporary twist. The smoky flavors of chorizo and chipotle make these peppers an outstanding treat. Top with spicy Pepperjack cheese and enjoy the Mexican-inspired flavors in this classic dish!

Ingredients:

• 6 red bell peppers, tops cut off and seeded
• 1 lb chorizo sausage
• 1 stalk celery, minced
• 1 medium onion, minced
• 4 cloves garlic, minced
• salt and pepper to taste
• 1 (14.5 oz) can whole peeled tomatoes, chopped
• 1 Tbsp chipotle hot sauce
• 1 tsp cumin
• ¼ tsp cayenne powder
• ½ c. uncooked long grain rice
• ½ c. water
• 1/3 c. shredded Monterrey Jack cheese
• ½ c. cheddar cheese
• 1/3 c. Pepperjack cheese

Directions:

1. Bring a large pot of water to a boil. Place peppers in boiling water and cook 5 minutes. Remove and set aside to cool. Preheat oven to 350 degrees F.

2. In large skillet cook chorizo until it begins to brown. Add onion and garlic and cook 5 minutes more until chorizo is brown and onions are translucent and aromatic. Add celery and cook 5 more minutes. Stir in tomatoes, cumin, cayenne powder, and chipotle sauce

3. Add water and rice to chorizo. Bring to a simmer and cover. Cook 15 minutes or until rice is fully cooked. Remove from heat and mix in cheese, reserving a portion for topping.

4. Place peppers upright on a baking sheet. Stuff each pepper with chorizo mixture and sprinkle with extra cheese. Bake in preheated oven about 30 minutes or until peppers are soft and cheese is melted and bubbly. Serve immediately.

Author: Catherine Herzog

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