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).
KETO CHORIZO-STUFFED PEPPERS
Stuff bell pepper halves with this tasty combo, and serve for breakfast or dinner! Add or subtract as much heat as your palate requires.
Provided by Bibi
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
- Place bell peppers, cut-side down, on the prepared baking sheet.
- Place in the preheated oven and broil, watching carefully, until the skins begin to bubble and turn dark brown, about 3 minutes. Remove and place browned peppers in a bowl. Cover with aluminum foil and set aside to cool. Leave the broiler on.
- Meanwhile, whisk together eggs, hot pepper sauce, salt, and pepper in a bowl.
- Brown chorizo in a large nonstick skillet over medium heat, breaking up any large pieces as you go, about 4 minutes. Add egg mixture to the skillet and cook until eggs have set, about 2 minutes. Remove from heat and stir in drained pico de gallo.
- Remove as much skin as possible from the cooled pepper halves, and place each half on top of one of the cups of a 6-cup muffin pan. Fill each pepper with chorizo-egg mixture and sprinkle with Cheddar cheese.
- Place in the oven and broil until cheese melts, about 1 minute. Serve immediately.
Nutrition Facts : Calories 286.5 calories, Carbohydrate 5.4 g, Cholesterol 154.5 mg, Fat 21.4 g, Fiber 1.2 g, Protein 16.3 g, SaturatedFat 8.8 g, Sodium 712.9 mg, Sugar 3.4 g
CHORIZO STUFFED REDS
Provided by Guy Fieri
Categories appetizer
Time 1h10m
Yield 10 stuffed potatoes
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- For the potatoes: Mix the spices in a small bowl. Wash and dry the potatoes. Poke several times around each potato with a fork. Rub evenly with the olive oil and sprinkle evenly with the spice mixture. Place on a baking pan and bake until cooked through and the skin is crispy, 45 minutes to 1 hour. Remove from oven, halve and, with a small spoon, scoop out the potato, leaving about 1/8-inch of flesh in the skin. Reserve the skins and chop the potato flesh.
- For the filling: In a saute pan over medium-high heat, add the canola oil. When hot, add the chorizo and cook for 5 to 6 minutes. Add the onions and saute for 4 to 5 minutes. Add the red bell peppers, olives and garlic and cook for 1 to 2 minutes more. Deglaze the pan with the tequila, cooking until the liquid is absorbed. Remove from the heat and stir in the cilantro and reserved potato flesh to combine.
- Place the potato skins in a pie pan or similar baking dish, nesting them against each other. Fill each half with 1 1/2 tablespoons of the chorizo mixture, top with the cheese and return to the oven. Cook until cheese is starting to melt and they are heated through, 5 to 6 minutes. Garnish with chopped cilantro and serve hot.
CHORIZO STUFFED BELL PEPPERS
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
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
MINI STUFFED PEPPERS
Think jalapeno poppers but healthier and you control the heat. I wanted to keep it light and vegetarian but feel free to add crumbled cooked turkey bacon to the mix, if desired.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Cheese
Time 25m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place halved peppers in a bowl. Add olive oil and salt; toss to combine.
- Mix goat cheese, Parmesan cheese, jalapeno, garlic, chives, and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet.
- Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.
Nutrition Facts : Calories 43 calories, Carbohydrate 1.2 g, Cholesterol 7.3 mg, Fat 3.2 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 68.4 mg, Sugar 0.2 g
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- Preheat the oven to 350 degrees F. Slice off and discard the stem end of the peppers and slice them in half vertically. Remove the seeds and trim the ribs. Arrange the pepper halves in a single layer, cut side up, on a parchment paper lined baking sheet. Transfer the baking sheet to the oven and bake for 8 minutes, just to slightly soften them.
- While the peppers are cooking, coat a nonstick skillet with nonstick cooking spray and place over medium heat. Add the chorizo turkey sausage and cook, using a spoon to break it up, until crumbled and cooked through. Remove from the heat and allow it to cool for a few minutes.
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