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Hello Mom, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chorizo stuffed bell peppers. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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!
Chorizo Stuffed Bell Peppers is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Chorizo Stuffed Bell Peppers is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have chorizo stuffed bell peppers using 16 ingredients and 7 steps. Here is how you can achieve that.
Active ingredients of Chorizo Stuffed Bell Peppers:
- Take 6 bell peppers, tops cut off and seeded
- Get 1 pound chorizo sausage
- Get 1 stalk minced celery
- Get 1-2 minced carrots
- Prepare Medium sized onion chopped
- Take 4 cloves minced garlic
- Prepare 1 (14.5 ounce) fire roasted chopped tomatos, or regular chopped tomatoes
- Take 1 tablespoon Worcestershire sauce
- Get Handful fresh parsley chopped
- Make ready Handful fresh basil chopped
- Take 3/4 cup uncooked long grain rice
- Prepare 3/4 cup water
- Make ready 1/3 cup shredded Monterey Jack cheese
- Prepare 1/3 cup shredded Cheddar cheese
- Prepare 1/3 cup shredded Mozzarella Cheese
- Prepare 1 (10.75 ounce) can of tomato soup
Mexican chorizo sausage is a wonderfully spiced sausage that makes a great stuffed pepper filling. This recipe gives you the option of using pork Carefully scoop some of the chorizo-rice mixture into the cavity of each bell pepper. If you saved the pepper tops you may place them back on top of each. Pour sauce into a glass or enamel baking dish.
How to Process To Make Chorizo Stuffed Bell Peppers:
- Bring large pot of water to a boil. Place prepped peppers in boiling water, cook 5 minutes. Remove, set aside to cool.
- Preheat oven to 350 degrees farenheit
- In a large skillet, cook chorizo until almost brown, Drain fat if needed. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5minutes. Season with salt and pepper if you like. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice and water. Cover, and simmer until rice is cooked, 15-20 minutes. Remove from heat, and mix in Monterey Jack, Cheddar and Mozzarella cheeses.
- Place peppers upright in a baking dish,(I used my lasagna pan.) Fill each pepper with the chorizo mixture. Sprinkle extra cheese on top.
- In a small bowl, combine tomato soup with just enough water to make a gravy consistency. Pour over peppers. Cover with foil. Bake 30 minutes.
- NOTE: I wasn't sure about this tomato soup thing but I did it. It was good, but next time I will consider using tomato sauce or maybe salsa.
- Enjoy!
Arrange peppers on sauce, open side up. Grilled Bell Peppers Stuffed With Basil Pesto, Boccocini Cheese. These stuffed peppers are a little different (and a little lighter) than most because we used about one-third of each pepper as a primary ingredient in the filling. We chopped the top third of these colorful bell peppers and sauteed them for the filling, which also includes rice, chorizo, garlic, onion, cilantro. Check out the new post, recipe, and photos HERE.
Do not fail to remember to exercise the recipes over, to consume with household at residence. Try to contrast it with the dish you have. Is it much better or less. Please mix it to make it taste much better.
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