Cheesy Chorizo Stuffed Chiles Recipes
CHORIZO STUFFED PEPPERS
These chorizo stuffed peppers are a super easy meal that the whole family will love. Cheesy, stuffed peppers with rice, beans and chorizo!
Provided by Katherine | Love In My Oven
Categories dinner
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 F and add 1/4″ water to the bottom of a 9 x 13″ baking dish or similar sized casserole dish. Place the open bell peppers, arranged side by side, into the baking dish.
- In a large pan on the stove, over medium-high heat, warm the olive oil and then add the diced onion, cooking for 5 minutes or until translucent. Add the garlic and cook for an additional minute. Add the chorizo, and cook until the meat has browned. Drain any excess oil, if there is any.
- Stir in the tomato paste, diced tomatoes, Italian seasoning and chili powder. Add the black beans, cooked rice, and 1 cup of the cheese. Stir to combine, then remove from heat.
- Fill the peppers to the top with stuffing, about 1/4 cup to 1/3 cup. You may have leftover stuffing! Cover the pan tightly with aluminum foil, and place in the oven to bake for 20 minutes.
- Remove the pan from the oven, and remove the foil, sprinkling the remaining cup of shredded cheese over the tops of the peppers. Cook for an additional 15 minutes, or until the peppers are fork tender. Place the pan under the broiler for 1-2 minutes to turn the cheese to a golden brown. Serve immediately, with avocado, cilantro and sour cream (optional).
CHEESY CHORIZO STUFFED CHILES
These cheesy chorizo stuffed chiles are an easy and tasty appetizer that's fairly low carb too. The spicy chorizo and the melty cheese make these peppers a winner with only 5 ingredients!
Provided by Denise Wright (MyLifeCookbook.com)
Time 55m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Mix chorizo and Monterey jack cheese and stuff all of the peppers.
- Place into a baking dish and cover with salsa.
- Top with cheddar cheese and cover with aluminum foil.
- Bake for 40 minutes and check to see if a fork can go through the peppers. If not done, cook for 10 more minutes.
- Take off foil and place under the broiler for a few minutes to brown the cheese.
Nutrition Facts : Calories 161 kcal, ServingSize 1 serving
CHORIZO STUFFED POBLANO PEPPERS
Delicious and easy! Poblanos seemed like a logical choice for kicking stuffed peppers up a notch. We were amazed by how well these turned out. Give them a try! Recipe could easily be doubled or tripled as needed.
Provided by jiver
Categories Appetizers and Snacks Tapas
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
- Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
- Bake in preheated oven until peppers are tender, about 1 hour.
Nutrition Facts : Calories 476.9 calories, Carbohydrate 12.2 g, Cholesterol 82.3 mg, Fat 36.5 g, Fiber 1.7 g, Protein 23.7 g, SaturatedFat 13.9 g, Sodium 1237.6 mg, Sugar 1.3 g
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