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Chorizo Stuffed Bell Peppers

Chorizo Stuffed Bell Peppers

Cost $15, save $20

Source: Recommended by CookPal

  • 60 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Vegetables

    • 6 bell peppers, tops cut off and seeded
    • 1 stalk celery, minced
    • 🥕 1 carrot, minced
    • 🧅 1/2 cup chopped onion
    • 🧄 4 cloves garlic, minced
    • 🍅 1 (14.5 ounce) can whole peeled tomatoes, chopped

  • Meat

    • 🌭 1 pound chorizo sausage

  • Dairy

    • 🧀 1/3 cup shredded Monterey Jack cheese
    • 🧀 1/3 cup shredded Cheddar cheese
    • 🧀 1/3 cup shredded Mozzarella cheese

  • Pantry Items

    • 🧂 Salt and pepper to taste
    • 1 tablespoon Worcestershire sauce
    • 1 (10.75 ounce) can tomato soup
    • 1/2 cup uncooked long grain rice
    • 💧 1/2 cup water

  • Herbs

    • Chopped fresh parsley
    • Chopped fresh basil

STEPS

1

Bring a large pot of water to boil. Place peppers in boiling water, and cook for 5 minutes. Remove, and set aside to cool.

2

Preheat oven to 350 degrees F (175 degrees C).

3

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.

4

Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.

5

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.

6

Bake in preheated oven for about 30 minutes.

NUTRIENTS

Per 1 serving

🔥

559

Calories

  • 28g
    Protein
  • 34g
    Carbs
  • 35g
    Fats

💡 To save time, chop all vegetables ahead of cooking.If you prefer less spice, substitute the chorizo with ground beef or mild sausage.Use a mix of fresh and dried herbs if fresh ones are not available.