Chorizo-Rice Stuffed Bell Peppers
Throw a Mexican-style fiesta this Cinco de Mayo with a menu full of fresh flavors. Start the meal with bell peppers stuffed with a mixture of chorizo, rice and cheese.
This zesty dish has fresh produce and is a perfect appetizer for your next taco night.
- 8-10 medium bell peppers
- 1 8-ounce can Ro-Tel diced tomatoes and green chilies
- 1¼ cups chicken or vegetable broth
- 1 cup white rice
- 8 ounces Mexican chorizo
- 1¼ cups Monterey Jack cheese divided use
- Chopped fresh cilantro for garnish
Prepare the peppers by slicing off the tops and removing the seeds. Arrange the peppers on a baking sheet.
In a medium saucepan, bring the tomatoes and broth to a boil. Stir in the rice, reduce heat to simmer, and cover. Cook for 30 minutes or until the liquid is absorbed.
While the rice is cooking, preheat the oven to 350°F.
Place a large skillet over medium heat. Remove the chorizo from the casing and sauté until cooked, about 7 minutes.
Once the chorizo is cooked, remove the skillet from the heat and stir in the cooked rice. Then stir in 1 cup of the cheese.
Scoop the rice mixture into the peppers and top with the remaining cheese. Bake for 10-15 minutes until the cheese is melted and the peppers are slightly tender. Top with chopped cilantro before serving.
Photography by Stephen DeVries
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