Chorizo Rice Stuffed Peppers (Print-Friendly Version)
Bell peppers stuffed with flavorful chorizo, rice, and cheese for a hearty main dish.
# Ingredients Required:
→ Vegetables
01 -
4 large bell peppers, halved and deseeded
02 -
1 small onion, finely chopped
03 -
2 garlic cloves, minced
04 -
Fresh cilantro, for garnish
05 -
Lime wedges, for serving
→ Proteins and Dairy
06 -
225 grams Mexican chorizo, casing removed
07 -
1 cup shredded Monterey Jack cheese, divided
→ Grains
08 -
1 cup cooked white rice
→ Pantry
09 -
15 milliliters olive oil
10 -
1 tablespoon tomato paste
11 -
1 teaspoon smoked paprika
12 -
½ teaspoon ground cumin
13 -
Salt and ground black pepper, to taste
# Detailed Directions:
01 -
Set the oven temperature to 190°C (375°F) to prepare for baking.
02 -
Heat olive oil in a skillet over medium heat. Cook the chopped onion and minced garlic until softened and aromatic, approximately 3 to 4 minutes.
03 -
Add Mexican chorizo to the skillet, breaking it apart with a spatula as it browns. Stir in tomato paste, smoked paprika, cumin, salt, and pepper until well incorporated.
04 -
Remove the skillet from heat and fold in cooked white rice along with half of the shredded Monterey Jack cheese, mixing thoroughly to evenly distribute ingredients.
05 -
Spoon the chorizo and rice mixture into each bell pepper half. Sprinkle the remaining Monterey Jack cheese evenly over the stuffed peppers.
06 -
Arrange the stuffed peppers in a baking dish. Cover with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10 minutes, allowing the cheese to melt and lightly brown.
07 -
Finish by garnishing the peppers with fresh cilantro. Serve accompanied by lime wedges.
# Helpful Advice:
01 -
For an extra smoky flavor, consider adding a pinch of chipotle powder to the filling.