This Grand Adventure: Chelsa-Bea: Chorizo Stuffed Bell Peppers

October 22, 2013

Chorizo Stuffed Bell Peppers

Chorizo Stuffed Peppers, Fall Stuffed Pepper Recipe

My husband’s work schedule has been pretty crazy as of late. We’ve both been moving in different directions and it feels like we just can’t get our calendars to match. One of the reasons we started cooking together was so that when our schedules were like this, we had a moment each day that we could put everything else aside and be together.

Cooler weather always seems to bring out our appetites and we’ve been craving healthy but hearty food around here. Last week, when we were both moving about a million miles an hour, we took an a couple hours one evening to throw together these chorizo stuffed peppers.

These stuffed peppers were sort of a last minute thought, and ended up being a combination of a bunch of random stuff in our fridge but they turned out great. This is a pretty big recipe and since it’s just the two of us, we of course didn’t eat them all but they were the perfect serving size for leftovers and the next day’s lunch.

Being in the kitchen with my husband is probably my favorite place on earth. It’s a time we can be together, laugh and tryout new recipes. When he’s working 12-14 hours days it’s hard to find time together but one thing we always try to do, even if it’s just once or twice a week, is take an hour or so to cook and eat with one anther.

Chorizo Stuffed Peppers, Fall Stuffed Pepper Recipe

Chorizo Stuffed Peppers

Makes 7 Peppers


1 pound uncooked chorizo
7 medium sized bell peppers, tops cut off, ribs and seeds removed
4 carrots, peeled and chopped
½ medium red onion chopped
8 oz button cap mushrooms, sliced
2 cups cooked brown rice
Salt and Pepper to Taste
14 slices of pepperjack cheese
5 green onions, chopped

To Make Chorizo Stuffed Bell Peppers

Preheat oven to 400° F.

Prepare brown rice according to package. ½ cup of uncooked brown rice makes about 2 cups cooked brown rice. Once rice is finished, set aside in large bowl.

Remove chorizo from casing and cook on high in a large non-stick pan for about 5-8 minutes or until browned and cooked completely. Remove from pan set aside. Drain about ½ to ¾ of the oil from the pan. The chorizo we used was fairly greasy so we removed more than we usually do.You’ll want to keep the rest of the oil to cook the vegetables in.

Add the onions and carrots to the pan. Cook on medium-high heat for about 2-3 minutes, then add the mushrooms and continue to cook for another 3-5 minutes or until all vegetables are tender. Remove from heat. 

Side note - Since the chorizo we used had a lot of spice and flavor, I did not add any seasoning to the vegetables as I thought it would overwhelm them. You could add cumin, paprika and red pepper flakes, or Mexican seasoning and/or salt and pepper while the vegetables are cooking, if desired.

Place the chorizo, rice, and vegetables in a large bowl and mix gently stirring from the bottom-up. Line a baking dish with parchment. Arrange the peppers so they are fit tightly in the dish. Once all ingredients are mixed well, using a large spoon or measuring cup, evenly fill each of the peppers until they are packed to the top. Then cover dish with tinfoil and place in oven

Cook peppers covered for about 15 minutes. Remove dish from oven and remove tinfoil. Place 2 slices of pepperjack on top of each pepper. Return the peppers with cheese to oven for another 10 minutes or until cheese is brown and bubbly on top. Remove peppers from oven.

Plate and garnish with green onions. Enjoy!

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