Chorizo Stuffed Peppers


El Popular Chorizo Stuffed Peppers Recipe

Recipe by Michael T. Paszkiet
Ivy Tech Campus
2012 Chorizo Contest

  • Prep Time: 15-30 minutes
  • Start to Finish: 1 hour
  • 4 Servings
  • 15 oz. canned Tomato Sauce
  • ¼ tsp. dried basil
  • ½ tsp. dried garlic powder
  • ½ tsp. dried parsley
  • ½ tsp. dried oregano
  • ½ cup uncooked medium grain white rice, cook as directed on package
  • 1 tbsp. Olive Oil
  • 6 oz. El Popular Chorizo
  • ½ cup onion, diced
  • 1 cup shredded Mozzarella Cheese
  • Salt and pepper, to taste
  • 4 red bell pepper
  1. Preheat oven to 350 F. mix the first five ingredients together and set aside. Cook rice according to direction.
  2. Add olive oil to skillet with chorizo, add onions and continue to brown. Drain and put chorizo onion mixture into a bowl with cooked rice let cool then add mozzarella cheese. Stir in tomato mixture, add salt and pepper to taste.
  3. Meanwhile, cut tops of clean red bell peppers off and deseed, and removed soft rib part. In a pot add water and bring water to boil add peppers for about 4 minutes continue to boil. Using tongs remove peppers not to break peppers.
  4. Fill each cavity with chorizo mixture and place in 6 x6 pan. Fill bottom of pan with about ½ inch of water. Cover pepper with tomato mixture and cover with foil. Cook about ½ hour or until peppers reach 165F.
  5. Garnish with cilantro leaves.