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This Chorizo and Rice Stuffed Peppers dish is a perfect blend of bold flavors and comforting textures that make for a satisfying main course. The spicy chorizo combined with tender bell peppers and gooey melted cheese brings both richness and a pleasant kick that excites the palate.
I first made this recipe on a busy weeknight seeking something hearty and exciting. It quickly became a family favorite because it hits all the right notes without fuss.
Ingredients You Need
- Bell peppers: four large halved and deseeded for a sweet and colorful vessel choose firm peppers without soft spots
- Olive oil: one tablespoon for sautéing vegetables and enhancing flavors pick a good quality extra virgin for best taste
- Onion: one small finely chopped to provide a savory base with subtle sweetness
- Garlic cloves: two minced to boost aroma and savory depth
- Mexican chorizo: eight ounces casing removed to bring a spicy, smoky meatiness that defines the dish
- Cooked white rice: one cup for a soft texture that balances the spiciness use day-old rice if possible to avoid clumping
- Shredded Monterey Jack cheese: one cup divided for melty creaminess that ties everything together
- Tomato paste: one tablespoon adds richness and a tangy undertone
- Smoked paprika: one teaspoon amps up the smoky flavor profile
- Cumin: half teaspoon offers earthiness and warmth
- Salt and pepper: to taste for seasoning enhancements
- Fresh cilantro: for garnish adding brightness and fresh contrast
- Lime wedges: for serving to introduce zesty citrus that wakes up each bite
Detailed Cooking Directions
- Build The Flavor Base:
- Heat olive oil in a skillet over medium heat then gently sauté the finely chopped onion and minced garlic until fragrant and softened about 3 to 4 minutes. This step layers a mellow aromatic foundation for the chorizo.
- Cook The Chorizo:
- Add the chorizo to the skillet breaking it up evenly as it browns. Stir in tomato paste, smoked paprika, cumin, salt, and pepper mixing well. The spices meld with the meat releasing bold smoky and earthy notes.
- Combine Rice And Cheese:
- Remove the skillet from heat then fold in the cooked white rice and half of the shredded Monterey Jack cheese stirring until everything is evenly mixed. The cheese melts slightly even off heat, binding the stuffing.
- Stuff The Peppers:
- Fill each bell pepper half generously with the chorizo and rice mixture. Sprinkle the remaining shredded cheese on top for a bubbly golden crust after baking.
- Bake To Perfection:
- Place stuffed peppers upright in a baking dish and cover with foil. Bake at 375 degrees Fahrenheit for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and lightly browned.
- Garnish And Serve:
- Finish by garnishing with fresh cilantro and serve each pepper with a lime wedge to squeeze over for a final zesty lift.
One of my favorite memories with this dish was sharing it at a casual dinner party where everyone enjoyed customizing their own pepper toppings. The aroma alone sparkled anticipation and the lime wedges brought out fresh brightness that delighted guests.
Smart Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat covered in the oven at 350 degrees Fahrenheit to maintain the pepper’s texture and keep the cheese melty. Avoid microwaving to prevent sogginess. You can also freeze stuffed peppers before baking and bake them directly from frozen adding extra cooking time.
Ingredient Variations
Swap the Mexican chorizo for spicy Italian sausage or ground turkey for a different flavor profile. Try brown rice or quinoa for added fiber and a nutty twist. Use cheddar cheese or a blend of cheeses for different melting qualities and flavor richness. Adding corn or black beans to the filling introduces extra texture and Southwestern flair.
Perfect Pairing Ideas
Serve with a side of tangy avocado salsa or a simple tomato and cucumber salad to balance the richness. A crisp white wine such as Sauvignon Blanc or a cold Mexican lager complements the spiciness wonderfully. Warm corn tortillas on the side offer a fun way to scoop up every last bit of the filling.
This dish offers a bold flavor profile with comforting textures making it perfect for any occasion. Enjoy the vibrant combination of spicy chorizo and fresh bell peppers in every bite.
Frequently Asked Questions
- → What type of chorizo works best?
Mexican chorizo with casing removed offers a rich, spicy flavor and crumbles easily for mixing with rice.
- → Can I use a different type of cheese?
Monterey Jack melts well and balances spices, but mozzarella or cheddar can be good alternatives.
- → How do I prevent the peppers from getting soggy?
Baking covered initially traps steam to cook peppers through, then removing foil lets cheese brown without excess moisture buildup.
- → Is it okay to prepare stuffed peppers in advance?
Yes, assemble them and refrigerate before baking. Add extra baking time if cooking straight from the fridge.
- → What sides pair well with these stuffed peppers?
Fresh salads, tortilla chips, or a light avocado salsa complement the rich filling nicely.