Chorizo Stuffed Peppers

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Chorizo-stuffed peppers are a flavorful change from everyday beef-stuffed peppers, with fresh Mexican-style chorizo bringing plenty of spice and savory depth to the filling. Rice adds body and helps hold everything together, while the peppers bake up tender around the hearty filling.

Partially baking the peppers first helps them soften evenly, so they don’t end up overly firm once the filling is hot. I especially like their versatility. Continue with the Mexican-inspired flavors and serve them with simple toppings like avocado, sour cream, salsa, red onion, or lime wedges to add creaminess, brightness, or a little extra heat.

What I Love About This Recipe

• Savory filling with depth. Fresh chorizo provides garlic, chile, and spice in one ingredient, creating a deeply flavorful base without a long seasoning list. Tomato paste and spices reinforce those flavors without overpowering them.
• Balanced heat that’s easy to adjust. The recipe delivers warmth rather than extreme spice, but it’s easy to make hotter or milder depending on how hot your chorizo is, and whether you include crushed red pepper flakes.
• Comforting and filling. With protein, rice, and cheese all in one dish, these stuffed peppers feel complete and satisfying without any extras.
• Great for leftovers and reheating. The flavors meld beautifully as the peppers rest, making leftovers just as good—if not better—the next day.

Ingredient Notes

• Bell peppers – Large, evenly shaped peppers work best so they cook at the same rate. Red, yellow, or orange peppers add sweetness; green peppers are more savory.
• Mexican-style chorizo – Fresh, uncured chorizo is essential. Spanish chorizo is firm and will not work for this recipe.
• Onion – Finely chopped onion melts into the filling and adds sweetness that balances the spice.
• Garlic – Adds aroma and depth. Keep it brief in the pan so it doesn’t scorch.
• Tomato paste – Concentrates tomato flavor and helps bind the filling.
• Chili powder and cumin – Reinforce the chorizo’s seasoning without making the filling taste generic or flat.
• Cooked rice – White rice is traditional, but brown rice works for a slightly firmer texture.
• Mozzarella or pepper jack – Mozzarella melts smoothly; pepper jack adds extra heat and flavor.
• Cilantro or parsley – Optional, but adds freshness and contrast at the end.

How to Make It

1. Prepare and parbake the halved peppers so they soften slightly and release excess moisture.
2. Brown the chorizo without stirring at first to develop flavor, then break it up as it cooks.
3. Add the onion and garlic and cook until softened and fragrant.
4. Stir in tomato paste and spices so they bloom in the fat and coat the meat evenly.
5. Fold in the cooked rice and a portion of the cheese to bind the filling.
6. Taste and adjust seasoning, adding a little liquid only if the mixture seems dry.
7. Fill the peppers generously and bake until heated through.
8. Finish with cheese and return to the oven just long enough to melt and lightly brown.

Pro Tips

• Pepper moisture – Adding a small amount of water to the baking dish helps steam the peppers as they bake.
• Chorizo fat – Mexican chorizo releases seasoned fat; draining is usually unnecessary unless there’s an excessive amount.
• Even filling – Pack the filling firmly but don’t compress it too tightly, which can make it dense.
• Cheese timing – Adding cheese near the end keeps it melty and prevents overbrowning.
• Broiler finish – A short broil adds color, but watch closely to avoid burning.

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 salsa.
• Bread or tortillas: Serve with warm tortillas, garlic toast, or cheesy flatbread.
• Beans or grains: Add a side of refried beans, Mexican rice, or cilantro-lime rice.
• Cool toppings: Offer sour cream, avocado slices, or pickled onions at the table.

How to Store

• Refrigerate – Store leftover stuffed peppers in an airtight container for up to 4 days. Cool completely before sealing.
• Freeze – Freeze baked peppers for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat – Warm covered in the oven until heated through, adding a splash of water to the dish if needed to prevent drying.