Chorizo Stuffed Peppers
Add some spice to your meal with our chorizo stuffed peppers recipe. Finish the delicious baked stuffed peppers with creative toppings and garnishes.
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.
Why You’ll Love It
Full of bold flavor. Spicy chorizo and warming spices make every bite pop with flavor.
Great texture. The contrast of tender peppers, savory filling, and melty cheese is always satisfying.
Flexible and fun. Easy to customize with toppings, add-ins, or alternate grains for your perfect stuffed pepper.
Ingredient Notes
- Chorizo: Use fresh Mexican-style ground chorizo. Spice levels may vary by brand.
- Onion and garlic: Sautéed aromatics add flavor depth to the filling.
- Spices: Chili powder and cumin add warm, earthy notes. Adjust heat with red pepper flakes or cayenne.
- Tomato paste: Adds richness and blends the flavors together.
- Rice: Fresh-cooked or packaged “ready rice” both work well.
- Bell peppers: Use large, firm bell peppers cut horizontally and hollowed out.
- Cheese: Mozzarella melts nicely, but other cheeses like Asadero or a Mexican blend are great options.
- Cilantro or parsley: Optional for garnish.
Steps to Make Chorizo Stuffed Peppers
- Preheat the oven and cut the bell peppers in half horizontally. Remove seeds and ribs, place in a baking dish with a bit of water, and bake briefly to soften.
- In a skillet, cook the chorizo until it begins to brown, then add onions and garlic and continue cooking until tender.
- Stir in tomato paste and spices. Add the cooked rice and a portion of the cheese. Mix well and adjust seasoning as needed.
- Fill the pre-baked pepper halves with the chorizo and rice mixture.
- Bake until heated through, then top with cheese and return to the oven until melted.
- Garnish with cilantro or parsley and serve with your favorite toppings.
Tips for Making Stuffed Peppers
- Cut the peppers horizontally and remove the ribs and seeds to create deep “cups” that hold the filling better.
- Chop the pepper caps and sauté them with the onions for less waste and more flavor.
- Fresh chorizo can vary in heat, so taste after cooking before adding more spice.
- Use pre-cooked or leftover rice to make the recipe come together faster.
- If the filling seems dry, add a splash of broth or water to moisten before stuffing the peppers.
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.
What to Serve With Chorizo Stuffed Peppers
- Side salads: Pair with a simple green salad or a corn and black bean salad.
- Bread or tortillas: Serve with warm tortillas, garlic toast, or cheesy flatbread.
- Beans or grains: Add a side of refried beans, Spanish rice, or cilantro-lime rice.
- Cool toppings: Offer sour cream, avocado slices, or pickled onions at the table.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Not ideal, as the texture of the peppers and filling may change when thawed.
To Reheat: Place peppers in a baking dish with a splash of water, cover with foil, and bake at 350°F until hot. Uncover for the last 5 minutes and add more cheese if desired.
Chorizo Stuffed Peppers
Ingredients
- 3 large bell peppers
- 1 pound chorizo, fresh ground Mexican-style
- 1 cup onion, finely chopped
- 1 teaspoon garlic, minced
- 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 rice, cooked
- 1 1/2 cups mozzarella cheese, shredded, or pepper jack
- 1 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!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
