Chorizo stuffed peppers are a tasty alternative to everyday beef stuffed peppers. Fresh ground Mexican-style chorizo adds a unique flavor profile to the peppers. We add some Mexican seasonings to the chorizo to amplify the spicy flavors. What we like about this recipe for chorizo stuffed peppers is the versatility of possible toppings and garnishes. Creamy sliced or cubed avocado, sour cream, salsa, red onions, and lime wedges are just a few of our favorite choices.
Ingredients
- Chorizo: I used fresh ground chorizo from my local Whole Foods Market, which includes vinegar, salt, and Mexican-style spices, including cumin, oregano, chile pepper, and garlic powder.
- Aromatics: Sautéed onions and garlic give the chorizo stuffed peppers balanced flavor and texture.
- Spices: Chili powder and cumin add to the Mexican flavors.
- Rice: Use freshly cooked long-grain rice or microwaved “ready rice.”
- Cheese: Mozzarella cheese melts beautifully, but a Mexican blend of cheeses or Asadero would be excellent as well.
Tips
- Fresh ground chorizo can vary in heat and spice level, so it’s best to taste the cooked chorizo before adding extra spices.
- Rather than cutting the peppers horizontally, cut the caps off of 4 large bell peppers, remove ribs and seeds, and fill the upright peppers. Chop the caps finely and sauté them with the onions.
Recipe Variations
- Black Beans: Add 1 can (drained) of black beans and add an extra bell pepper to accommodate more filling.
- Spices: Add a dash of cayenne for a bit of heat or replace the chili powder with taco seasoning to taste.
- Jalapeño Pepper: Add 1 to 2 tablespoons of minced jalapeño pepper to the cooked chorizo and rice mixture for the chorizo stuffed peppers.
- Grains: Replace the rice with cooked bulgur, quinoa, or farro.
How to Store
- Stuffed peppers are delicious the next day, too! Transfer leftovers of the chorizo stuffed peppers to an airtight container and store in the refrigerator. Enjoy them for a lunch or meal within 3 to 4 days.
- To reheat, place the peppers in an oven-safe baking dish. Add a small amount of water to the dish to keep the peppers moist, and cover with foil. Bake the leftover chorizo stuffed peppers in a preheated 350 F oven for 20 to 25 minutes or until they are heated through. Remove the foil the last 5 minutes and add extra cheese if you like.
Chorizo Stuffed Peppers
Try spicy chorizo stuffed peppers recipe for a flavorful and comforting meal. Finish these delicious stuffed peppers with creative toppings and garnishes.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: stuffed peppers, comfort food
- Method: Bake
- Cuisine: Mexican
Ingredients
Scale
- 3 large bell peppers
- 1 pound chorizo (fresh ground Mexican-style)
- 1 cup finely chopped onion
- 1 teaspoon minced garlic
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup cooked rice
- 1 1/2cup shredded mozzarella cheese1 tablespoon chopped cilantro (or parsley, for garnish)
Instructions
- Prep the Oven and Peppers: Preheat the oven to 350 F (180 C). Cut each bell pepper in half horizontally and remove the seeds and ribs. Place the halved bell peppers in a baking dish, cut sides up, and add 1/2 cup of water. Partially bake them in the preheated oven for 15 minutes to soften them a bit. Remove to a rack and set aside.
- Prepare the Chorizo Filling: Heat the oil in a skillet over medium-high heat; add the chorizo and cook for 4 minutes. Add the onion and garlic to the chorizo and continue to cook for 4 to 6 minutes or until the chorizo is no longer pink and the onions are translucent. Add the tomato paste, chili powder, cumin, salt, pepper, and red pepper flakes to the skillet and stir until combined. Stir in the cooked rice and 1/2 cup of the mozzarella cheese. Taste and adjust the seasonings as needed. If the mixture seems very dry, add a few tablespoons of water or broth to moisten.
- Stuff the Peppers: Fill the peppers with the chorizo and rice mixture.
- Bake: Bake the stuffed peppers for 20 minutes, then top each pepper with mozzarella cheese. Return the peppers to the oven and continue baking for 4 to 6 minutes or until the cheese is melted. Alternatively, broil them for a few minutes to brown the cheese a bit.
- Serve: Serve stuffed peppers with a garnish of chopped cilantro or parsley. Enjoy!
Return the peppers to the oven and continue baking for 4 to 6 minutes or until the cheese is melted. Alternatively, broil them for a few minutes to brown the cheese a bit.
