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Chorizo Stuffed Peppers
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Chorizo Stuffed Peppers


5 large or 6 medium bell peppers

2 Tbsp. butter

1 onion, diced

2 cups brown rice

2 cups chicken or vegetable broth

1 pound chorizo, out of the casing and cooked (some chorizo comes already cooked/smoked)

1 can diced tomatoes

2 cups salsa

2 cups shredded cheese (cheddar, Mexican blend, whatever you have)


Preheat the oven to 350 degrees.


Melt the butter is a frying pan and cook the onion in it over medium heat until it is soft and translucent.  Set aside.


Bring the broth to a boil in a sauce pan.  Add the brown rice and reduce the heat to a simmer.  Cook until the rice has absorbed the liquid (the length of time will depend on what kind of rice you have, so check the box).


Combine the chorizo, onion, rice, tomatoes, and salsa.  Cut the top off the peppers and clean out the seeds and ribs.  Fill the peppers with the mixture and stuff the rest around the outside of the peppers.  Cover and bake for about 45 minutes.  Uncover and spread cheese on top.  Return to the oven and bake until the cheese melts.


This recipe was printed from
Life and Kitchen.