Peppers Stuffed With Chorizo And Rice Recipes

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CHORIZO STUFFED PEPPERS



Chorizo Stuffed Peppers image

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

3 large bell peppers, halved, cored and seeds removed*
1 tsp olive oil
1/2 red onion, diced
3 cloves garlic, minced
1/2 lb spicy chorizo
1 tbsp tomato paste
8 oz diced tomatoes
1 tsp Italian seasoning
1/2 tsp chili powder
1 cup black beans, rinsed and drained
1 cup cooked rice**
2 cups shredded cheddar cheese, divided
optional: avocado, cilantro, sour cream, for topping

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).

CHORIZO AND RICE-STUFFED POBLANO PEPPERS



Chorizo and Rice-Stuffed Poblano Peppers image

Spicy chorizo and rice stuffed into poblano peppers and roasted to perfection.

Provided by Donald C

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h50m

Yield 4

Number Of Ingredients 18

1 pound chorizo sausage
1 (10 ounce) can diced tomatoes with green chile peppers
1 small onion, diced
1 small carrot, grated
1 small stalk celery, grated
2 tablespoons minced garlic
1 teaspoon Worcestershire sauce
1 teaspoon adobo seasoning
1 teaspoon dried basil
1 teaspoon dried cilantro
1 cup cooked long-grain rice
1 tablespoon chopped fresh parsley
olive oil cooking spray
4 poblano peppers, halved and seeded
½ cup water
⅛ cup shredded Cheddar cheese
⅛ cup shredded mozzarella cheese
⅛ cup shredded pepper Jack cheese

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
  • Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.
  • Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.
  • Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.

Nutrition Facts : Calories 660.5 calories, Carbohydrate 25 g, Cholesterol 110.3 mg, Fat 47.3 g, Fiber 4.8 g, Protein 33.5 g, SaturatedFat 18.3 g, Sodium 1791.7 mg, Sugar 3.3 g

POBLANO STUFFED WITH CHORIZO, SHRIMP AND RICE



Poblano Stuffed with Chorizo, Shrimp and Rice image

Provided by Guy Fieri

Categories     side-dish

Time 1h

Yield 6 stuffed peppers

Number Of Ingredients 15

1 tablespoon oil
1/2 pound Mexican-style chorizo
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 jalapeno, minced
1 red onion, diced
2 tablespoons garlic, minced
1 cup short-grain rice
1 cup low-sodium chicken stock
1/2 cup white wine
1/2 cup water
4 large, fresh poblano chiles
1 pound shrimp, shelled, cut into 1/2-inch pieces
3/4 cup Cheddar, shredded
3/4 cup Jack cheese, shredded

Steps:

  • In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.
  • Preheat oven to 400 degrees F.
  • Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.
  • When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.

PIQUILLO PEPPERS STUFFED WITH CHORIZO AND MANCHEGO



Piquillo Peppers Stuffed with Chorizo and Manchego image

Provided by Guy Fieri

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
8 ounces fresh Mexican chorizo, casing removed
4 cloves garlic, minced
1 medium carrot, minced
1 stalk celery, minced
1 medium shallot, minced
1 teaspoon kosher salt
4 to 5 turns freshly ground black pepper
Pinch chile flakes
1 cup grated Manchego cheese
1/2 cup panko breadcrumbs
1/2 cup chopped fresh flat-leaf parsley
1/4 cup whipped cream cheese
8 to 10 jarred piquillo peppers, drained and patted dry

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large saute pan set over medium-high heat, add the olive oil and chorizo. Cook until well browned, 7 to 8 minutes, breaking up the chorizo with the back of a wooden spoon as it cooks. Add the garlic, carrots, celery, shallots, salt, pepper and chile flakes, and saute until the onions become translucent, 5 to 6 minutes. Remove from the heat and transfer to a large mixing bowl to cool slightly. Add half of the Manchego, the breadcrumbs, half of the parsley and the cream cheese. Stir well to mix everything evenly. Using a medium spoon, carefully stuff each of the piquillo peppers with the filling. Arrange the stuffed peppers on a baking sheet and sprinkle with remaining Manchego. Bake in the center of the oven until the cheese melts and is slightly bubbly around the edges, 6 to 7 minutes. Transfer to a platter and garnish with the remaining chopped parsley to serve.

PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS



Peppers Stuffed With Rice, Zucchini and Herbs image

I used a medium-grain rice that I buy at my local Iranian market for these peppers. The package says that the rice is great for stuffing vegetables because it doesn't swell too much, and it's right. It goes into the peppers uncooked and steams in the oven, inside the peppers (so it's important to cook them long enough and cover the baking dish). Make sure that you spoon the sauce left in the baking dish over the rice once the peppers are done. These are good hot or at room temperature. I like to use green peppers.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course, side dish

Time 2h

Yield Serves 6

Number Of Ingredients 11

6 medium peppers, preferably green
2 medium zucchini (about 3/4 pound), shredded
Salt to taste
1/3 cup extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped fresh mint
1/4 cup chopped fresh dill or parsley
1 scant cup uncooked medium grain rice
Freshly ground pepper
2 tablespoons tomato paste dissolved in 2/3 cup water
2 tablespoons freshly squeezed lemon juice

Steps:

  • Prepare the peppers. With a sharp paring knife, cut away the tops, then reach in and pull out the membranes and seeds.
  • Toss the shredded zucchini with salt and let drain in a colander for 20 minutes. Take up handfuls of zucchini and squeeze out as much liquid as possible. Transfer to a medium bowl and add the garlic, mint, parsley or dill, and rice. Season with salt and pepper. Stir in 1/4 cup of the olive oil and let sit for 10 minutes.
  • Meanwhile preheat the oven to 375 degrees. Oil a baking dish large enough to accommodate all of the peppers. Fill the peppers about 3/4 of the way full with the stuffing, and replace the caps. Place in the oiled baking dish. Mix together the tomato paste and water with the remaining olive oil and the lemon juice. Season to taste. Add to the baking dish. Cover the dish with foil. Place in the oven and bake 45 minutes to an hour, until the peppers are soft. Remove from the heat and allow to cool to room temperature, or serve hot. Remove the tops of the peppers and spoon the sauce in the baking dish over the rice before serving.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 558 milligrams, Sugar 5 grams

SPICY CHORIZO-STUFFED PEPPERS



Spicy Chorizo-Stuffed Peppers image

Add some spice to classic stuffed peppers with this Mexican-inspired filling. You'll need only 15 minutes to get them in the oven.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 8

1 1/3 cups water
2/3 cup uncooked regular long-grain white rice
2 smoked chorizo sausage links (3 oz each), diced (1 1/4 cups)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (14.5 oz) fire-roasted tomatoes with chipotle peppers, undrained
1 1/2 cups shredded Mexican cheese blend (6 oz)
4 medium red or green bell peppers or 2 of each, cut in half lengthwise, seeds and membranes removed
4 medium green onions, chopped (1/4 cup)

Steps:

  • In 2-quart saucepan, heat water to boiling over medium-high heat. Stir in rice. Reduce heat to low. Cover; simmer 15 minutes or until liquid is absorbed and rice is tender.
  • Heat oven to 375°F. In medium bowl, mix sausage, beans, tomatoes, 1 cup of the cheese and the cooked rice. Place pepper halves, cut sides up, in ungreased 13x9-inch (3-quart) glass baking dish. Spoon about 2/3 cup rice mixture in each pepper half, mounding as necessary.
  • Cover tightly with foil; bake 35 to 40 minutes or until peppers are crisp-tender and filling is thoroughly heated. Uncover; sprinkle tops of peppers with remaining 1/2 cup cheese and the onions. Bake uncovered 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 340, Carbohydrate 34 g, Cholesterol 40 mg, Fat 2, Fiber 7 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 5 g, TransFat 0 g

BELL PEPPERS STUFFED WITH CHORIZO AND CHEESE



Bell Peppers Stuffed With Chorizo and Cheese image

This is from an old newspaper clipping. I don't know which paper. You can use any spicy sausage in place of the chorizo.

Provided by Chocolatl

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

4 large bell peppers
1 cup onion, finely diced
1 tablespoon olive oil
1 teaspoon garlic, minced
1 lb chorizo sausage, casings removed
1 cup cooked rice
1 cup monterey jack cheese, cut in 1/4-inch cubes
1 egg
1 (28 ounce) can plum tomatoes, undrained
1 tablespoon garlic, minced
2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°F.
  • Remove seeds from peppers and set aside.
  • Make stuffing: Saute onion in olive oil until soft.
  • Add garlic and remove from heat.
  • Add sausage, rice and cheese.
  • Add egg, mix well, and set aside.
  • Make sauce: Place all sauce ingredients in saucepan.
  • Bring to a boil, reduce heat and simmer 10 minutes.
  • Use a spoon to chop tomatoes coarsely.
  • Stuff peppers with chorizo mixture.
  • Pour sauce into a glass or enamel baking dish.
  • Arrange peppers on sauce, open side up.
  • Cover with foil and bake for 45 minutes.
  • Remove foil and bake an additional 15 minutes.
  • Spoon sauce over peppers.

Nutrition Facts : Calories 824.5, Fat 57.6, SaturatedFat 22.8, Cholesterol 177.8, Sodium 1890, Carbohydrate 37, Fiber 6.5, Sugar 11.3, Protein 40.8

PEPPERS STUFFED WITH CHORIZO AND RICE



Peppers Stuffed With Chorizo and Rice image

DH hates anything green! BUT he caught me watching Food Network (instead of doing housework! lol) and said "WOW- that looks AMAZING! This was the recipe, but of course I have tweeked it a little! They used whole poblanos which would be great. Please feel free to choose whichever you would like poblanos or bell peppers.

Provided by Mamas Kitchen Hope

Categories     Peppers

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon oil
1/2 lb chorizo sausage or 1/2 lb soy chorizo
1 green bell pepper, diced (any color is fine, a mixture is very pretty)
1 large jalapeno, minced, seeds removed if desired
1 medium red onion, diced
2 tablespoons garlic, minced
1 cup rice
1 cup low sodium chicken broth
1/2 cup white wine
1/2 cup water
4 bell peppers, any color or 4 large poblano chiles
1 lb shrimp, peeled, deveined
1 1/2 cups colby-monterey jack cheese, shredded

Steps:

  • In a medium saucepan, heat oil and chorizo, cook for 3 minutes.
  • Add bell pepper, jalapeno, onions and garlic. Cook until they begin to soften then add rice and cook until all the grains of the rice are coated with oil and the rice begins to take on a little color.
  • Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low.
  • Preheat oven to 400 degrees F.
  • Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds. Do not remove skin as it will help to hold the pepper together.
  • When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture.
  • Place all the chiles on baking sheet and place into oven for 10 minutes.
  • Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.
  • Serve.

CHORIZO STUFFED BELL PEPPERS



Chorizo Stuffed Bell Peppers image

Bell peppers are stuffed with a spicy blend of chorizo, onions, garlic, fresh herbs, Worcestershire, three kinds of cheese, and rice. If you have a taste for spice, you'll love them. Don't let the number of ingredients scare you!

Provided by MALAPSO

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h40m

Yield 6

Number Of Ingredients 17

6 bell peppers, tops cut off and seeded
1 pound chorizo sausage
1 stalk celery, minced
1 carrot, minced
½ cup chopped onion
4 cloves garlic, minced
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 tablespoon Worcestershire sauce
chopped fresh parsley
chopped fresh basil
½ cup uncooked long grain rice
½ cup water
⅓ cup shredded Monterey Jack cheese
⅓ cup shredded Cheddar cheese
⅓ cup shredded Mozzarella Cheese
1 (10.75 ounce) can tomato soup

Steps:

  • Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, about 15 minutes. Remove from heat, and mix in Monterey Jack, Cheddar, and Mozzarella cheeses.
  • Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.
  • In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. Pour generously over peppers. Cover with foil.
  • Bake in preheated oven about 30 minutes.

Nutrition Facts : Calories 559.2 calories, Carbohydrate 33.9 g, Cholesterol 82.8 mg, Fat 35.4 g, Fiber 4.3 g, Protein 27.6 g, SaturatedFat 14.3 g, Sodium 1477.6 mg, Sugar 9.9 g

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From myrecipes.com


CHORIZO AND RICE STUFFED PEPPERS - MAX'S KITCHEN AND GARDEN
2021-01-26 Broil about 2 inches from heat for 2 to 3 minutes until the surface of the peppers softens and just starts to blister in spots. Remove the peppers from the oven, flip, and broil the other side for an additional 2 to 3 minutes. Set aside to cool. Heat the olive oil in a heavy 10-inch skillet over medium heat.
From maxskitchenandgarden.com


CHORIZO AND RICE-STUFFED POBLANO PEPPERS RECIPE
2022-07-14 01-pound chorizo sausage 01 (10 ounces) can of diced tomatoes with green chile peppers 01 small onion, diced 01 small carrot, grated 01 small stalk of celery, grated 02 tablespoons minced garlic 01 teaspoon Worcestershire sauce 01 teaspoon adobo seasoning 01 teaspoon dried basil 01 teaspoon dried cilantro 01 cup cooked long-grain rice
From halalrecipesonly.com


STUFFED PEPPERS WITH CHORIZO RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


DUTCH OVEN STUFFED PEPPERS WITH CHORIZO - COLORADO SUNDAYS
2019-07-08 Cook the peppers for 30 minutes at 350 degrees in your oven. If you don’t have a dutch oven and want to make it at home, you can prepare these in a pan or baking sheet too. Simply cover the peppers with foil for the first 20 minutes. After 20 minutes, remove the foil and add cheese. Bake for another 10 minutes until the cheese is bubbling.
From coloradosundays.com


STUFFED PEPPERS WITH CHORIZO, CORN AND GREENS RECIPE
Cut the tops off the peppers and put the peppers cut side up in a baking dish with the tops. Drizzle with a little olive oil. Roast for 20 mins. Add the basmati to the wild rice and carry on boiling both for 25 mins. While the peppers are roasting and rice cooking, heat 2 …
From plain.recipes


MINI STUFFED PEPPERS WITH CHORIZO - MEXICAN APPETIZERS AND MORE!
2015-06-14 About 5 minutes. Drain chorizo through strainer if it's too oily. Add chopped garlic and scallions. Cook for another 2 minutes. Add crumbled cheese and cook until slightly melted. Fill each pepper with chorizo mixture and bake in 350 degree oven for 15 to 20 minutes or until peppers are tender.
From mexicanappetizersandmore.com


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