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Stuffed peppers with chorizo and mozzarella cheese.

Chorizo Stuffed Peppers

Diana Rattray
Try spicy chorizo stuffed peppers recipe for a flavorful and comforting meal. Finish these delicious stuffed peppers with creative toppings and garnishes.
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Servings 4 servings
Calories 677
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients
  

  • 3 large bell peppers
  • ½ cup water
  • 1 pound fresh ground chorizo
  • 1 cup finely chopped onion
  • 1 tsp minced garlic
  • 2 tbsp tomato paste
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp fine salt
  • ½ tsp black pepper
  • ¼ tsp crushed red pepper flakes (optional)
  • 1 cup cooked rice
  • 1 ½ cups shredded mozzarella or pepper jack cheese, divided
  • 1 tablespoon chopped cilantro (optional), for garnish

Recommended Equipment

  • 3-quart baking dish

Instructions

  • Preheat the oven to 350°F (180°C). Cut each bell pepper in half lengthwise and remove the seeds and ribs. Place the halved bell peppers in a 3-quart 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.
    3 large bell peppers | 1/2 cup water
    bell peppers to be stuffed in a baking dish
  • Cook the chorizo in a skillet over medium-high for 4 minutes, undisturbed. Add the onion to the chorizo and continue cooking, stirring, for 4 to 6 minutes, or until the chorizo is no longer pink and the onions are translucent. Add the garlic, tomato paste, chili powder, cumin, salt, black pepper, and red pepper flakes (if using) to the skillet and cook, stirring, for 30 seconds or until aromatic. Stir in the cooked rice and 1/2 cup of the mozzarella cheese. Taste and adjust the seasonings as needed.
    1 pound fresh ground chorizo | 1 cup finely chopped onion | 1 tsp minced garlic | 2 tbsp tomato paste | 1 tsp chili powder | 1/2 tsp ground cumin | 1/2 tsp fine salt | 1/2 tsp black pepper | 1/4 tsp crushed red pepper flakes (optional) | 1 cup cooked rice | ½ cups shredded mozzarella or pepper jack cheese
    Chorizo stuffing mixture for bell peppers.
    • If the filling seems dry: Add a tablespoon or two of water or broth to loosen it slightly before stuffing the peppers.
  • Fill the partially cooked bell peppers with the chorizo and rice mixture.
    Stuffed bell peppers ready to bake.
  • Bake the stuffed peppers for 20 minutes, then top each pepper with the remaining mozzarella cheese. Return the peppers to the oven and continue baking for 4 to 6 minutes or until the cheese is melted.
    1 cups shredded mozzarella or pepper jack cheese
    Baked stuffed bell peppers ready to serve.
  • Serve stuffed peppers with a garnish of chopped cilantro, if desired. Enjoy!
    1 tablespoon chopped cilantro (optional)
    A serving of chorizo stuffed peppers with some sliced avocado.

Nutrition

Calories: 677kcalCarbohydrates: 51gProtein: 33gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 104mgSodium: 636mgPotassium: 505mgFiber: 4gSugar: 8gVitamin A: 4816IUVitamin C: 162mgCalcium: 252mgIron: 4mg

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.

Keyword chorizo stuffed peppers, mexican stuffed peppers
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