Recipe
Chorizo Stuffed Bell Peppers Recipe
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- 1/3 c shredded Cheddar cheese
- 6 bell peppers, tops cut off & seeded
- 1/2 c sliced onion
- 1 lb chorizo sausage
- 1/2 c uncooked long grain rice
- 1 stalk celery, minced
- 4 cloves garlic, minced
- 1/3 c shredded Monterey Jack cheese
- 1/2 c water
- sliced fresh parsley
- 1 (14.5 oz) can whole peeled tomatoes, sliced
- 1/3 c shredded Mozzarella Cheese
- 1 tbsp Worcestershire sauce
- 1 (10.75 oz) can tomato soup
- salt & pepper to taste
- 1 carrot, minced
Directions
- Step #1 Bring a large pot of water to boil.
- Step #2 Place peppers in boiling water, & cook 5 mins.
- Step #3 Remove, & set aside to cool.
- Step #4 Preheat oven to 350 degrees F (175 degrees C).
- Step #5 In a large skillet, cook chorizo until almost brown.
- Step #6 Drain fat.
- Step #7 Stir in celery, onions, carrots, & garlic.
- Step #8 Cook until soft, about 5 mins.
- Step #9 Spice up with salt & pepper.
- Step #10 Stir in tomatoes, Worcestershire sauce, rice, parsley, basil, & water.
- Step #11 Cover, & let simmer until rice is cooked, about 15 mins.
- Step #12 Remove from heat, Cheddar, & mix in Monterey Jack, & Mozzarella cheeses.
- Step #13 Place peppers upright on a baking sheet.
- Step #14 Stuff each pepper with the chorizo mixture.
- Step #15 Sprinkle top extra cheese on top.
- Step #16 In a small bowl, mix tomato soup with just enough water to give the soup the consistency of gravy.
- Step #17 Pour generously over peppers.
- Step #18 Cover with foil.
- Step #19 Bake in preheated oven about 30 mins.
- Step #20 .
- Enjoy the Chorizo Stuffed Bell Peppers recipe
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