Stuffed Bell Peppers

Chorizo-Rice Stuffed Bell Peppers

Ingredients

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

Directions

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.

Makes 8-10 peppers

Written by Annalise DeVries Photography by Stephen DeVries

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