Chorizo Stuffed Bell Peppers: A Flavor Fiesta in Every Bite!

Stuffed bell peppers are a classic comfort food, but this recipe takes them to a whole new level. Imagine biting into a vibrant, tender bell pepper filled with a savory, slightly spicy chorizo and rice mixture. The combination of textures and flavors is simply irresistible. This Chorizo Stuffed Bell Peppers recipe is perfect for a weeknight dinner, a potluck, or even a special occasion. It’s easy to make, customizable to your liking, and guaranteed to be a crowd-pleaser.

## Why You’ll Love This Recipe

* **Flavor Explosion:** The spicy chorizo, fragrant rice, and sweet bell pepper create a symphony of flavors that will tantalize your taste buds.
* **Easy to Make:** With simple ingredients and straightforward instructions, this recipe is perfect for beginner cooks.
* **Customizable:** Feel free to adjust the ingredients and spices to suit your preferences. Add different vegetables, cheeses, or herbs to create your own unique version.
* **Healthy and Filling:** This recipe is packed with protein, fiber, and vitamins, making it a nutritious and satisfying meal.
* **Make-Ahead Friendly:** You can prepare the stuffing ahead of time and assemble the peppers just before baking, saving you time on busy weeknights.

## Ingredients You’ll Need

* **Bell Peppers:** Choose bell peppers in various colors (red, yellow, orange, green) for a visually appealing dish. Look for peppers that are firm, smooth, and free from blemishes. Larger peppers are easier to stuff.
* **Chorizo:** Spanish chorizo is the traditional choice, but you can also use Mexican chorizo. Spanish chorizo is typically cured and smoked, while Mexican chorizo is fresh and needs to be cooked. If using Mexican chorizo, be sure to remove it from its casing before cooking.
* **Rice:** Cooked white rice is the base of the stuffing. You can use long-grain, medium-grain, or even brown rice. Make sure the rice is cooked until tender but not mushy. Leftover rice works perfectly in this recipe.
* **Onion:** A diced onion adds a savory flavor and aroma to the stuffing. Yellow or white onions are both suitable.
* **Garlic:** Minced garlic enhances the flavor of the chorizo and rice mixture.
* **Diced Tomatoes:** Canned diced tomatoes add moisture and acidity to the stuffing. You can use plain diced tomatoes or seasoned diced tomatoes with herbs and spices.
* **Tomato Sauce:** Tomato sauce helps to bind the stuffing together and adds a rich tomato flavor.
* **Chicken Broth:** Chicken broth adds moisture and flavor to the stuffing. You can also use vegetable broth or water.
* **Spices:** Paprika, cumin, oregano, salt, and pepper are used to season the stuffing. Adjust the amounts to your liking.
* **Cheese (Optional):** Shredded cheese, such as cheddar, Monterey Jack, or mozzarella, can be sprinkled on top of the peppers before baking for a cheesy, melty topping.
* **Fresh Herbs (Optional):** Chopped fresh parsley or cilantro can be added to the stuffing or used as a garnish for a burst of freshness.

## Step-by-Step Instructions

### 1. Prepare the Bell Peppers

* Preheat your oven to 375°F (190°C).
* Wash the bell peppers thoroughly. Cut off the tops of the peppers and remove the seeds and membranes. Be careful not to pierce the sides of the peppers. You can save the tops of the peppers to use as lids during baking, if desired. If the peppers don’t stand up straight, you can trim a small slice off the bottom to create a flat surface.

### 2. Cook the Chorizo and Vegetables

* Heat a large skillet over medium heat. Add the chorizo (removed from its casing if using Mexican chorizo) and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
* Add the diced onion and minced garlic to the skillet and cook until softened, about 5 minutes.

### 3. Make the Stuffing

* In the skillet with the chorizo and vegetables, add the cooked rice, diced tomatoes, tomato sauce, chicken broth, paprika, cumin, oregano, salt, and pepper. Stir to combine all ingredients thoroughly.
* Bring the mixture to a simmer, then reduce heat and cook for 5-10 minutes, or until the liquid has been absorbed and the flavors have melded together. Taste and adjust seasonings as needed.

### 4. Stuff the Bell Peppers

* Spoon the chorizo and rice mixture into the prepared bell peppers, filling them to the top.
* If desired, sprinkle shredded cheese over the tops of the stuffed peppers.
* Place the stuffed peppers in a baking dish. Add about 1/2 inch of water to the bottom of the dish to prevent the peppers from drying out.

### 5. Bake the Bell Peppers

* Cover the baking dish with foil (or use the reserved bell pepper tops as lids). Bake for 30 minutes.
* Remove the foil (or bell pepper tops) and bake for another 15-20 minutes, or until the peppers are tender and the cheese is melted and bubbly (if using).

### 6. Serve

* Remove the stuffed bell peppers from the oven and let them cool slightly before serving.
* Garnish with chopped fresh parsley or cilantro, if desired.
* Serve the Chorizo Stuffed Bell Peppers warm as a main course. They pair well with a side salad or crusty bread.

## Tips and Variations

* **Use different types of meat:** Instead of chorizo, you can use ground beef, ground turkey, or Italian sausage.
* **Add more vegetables:** Get creative and add other vegetables to the stuffing, such as corn, black beans, zucchini, or mushrooms.
* **Spice it up:** For a spicier dish, add a pinch of cayenne pepper or a chopped jalapeno to the stuffing.
* **Add some sweetness:** A touch of sweetness can balance the spiciness of the chorizo. Try adding a tablespoon of brown sugar or a handful of raisins to the stuffing.
* **Make it vegetarian:** Omit the chorizo and use lentils or quinoa as a base for the stuffing. Add plenty of vegetables and spices to create a flavorful vegetarian version.
* **Use different cheeses:** Experiment with different types of cheese, such as pepper jack, provolone, or feta.
* **Make it in a slow cooker:** You can also make these stuffed peppers in a slow cooker. Prepare the peppers and stuffing as directed, then place the peppers in the slow cooker. Add about 1/2 inch of water to the bottom of the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the peppers are tender.
* **Add a creamy sauce:** Drizzle a creamy sauce, such as sour cream or a cheese sauce, over the stuffed peppers before serving for an extra touch of richness.
* **Pre-cook the peppers:** For slightly softer peppers, you can pre-cook them before stuffing. Simply blanch them in boiling water for a few minutes or roast them in the oven for 10-15 minutes.

## Serving Suggestions

Chorizo Stuffed Bell Peppers are a complete meal on their own, but here are some side dishes that would complement them perfectly:

* **Side Salad:** A simple green salad with a light vinaigrette dressing is a refreshing accompaniment.
* **Crusty Bread:** Serve with crusty bread for soaking up the flavorful sauce.
* **Roasted Vegetables:** Roasted vegetables, such as broccoli, carrots, or Brussels sprouts, add another layer of flavor and nutrition.
* **Quinoa or Couscous:** Serve the stuffed peppers over a bed of quinoa or couscous for a more substantial meal.
* **Black Beans and Rice:** A side of black beans and rice is a classic pairing with Mexican-inspired dishes.

## Make-Ahead Instructions

These Chorizo Stuffed Bell Peppers are perfect for making ahead of time. You can prepare the stuffing up to 2 days in advance and store it in the refrigerator. When you’re ready to bake the peppers, simply stuff them with the prepared stuffing and bake as directed.

You can also assemble the stuffed peppers ahead of time and store them in the refrigerator for up to 24 hours before baking. Be sure to cover them tightly with plastic wrap to prevent them from drying out. When you’re ready to bake, simply remove them from the refrigerator and bake as directed.

## Storage Instructions

Leftover Chorizo Stuffed Bell Peppers can be stored in the refrigerator for up to 3 days. Store them in an airtight container.

To reheat, simply microwave them for a few minutes, or bake them in a preheated oven at 350°F (175°C) until heated through.

## Nutritional Information (Approximate)

* Calories: 350-450 per serving (depending on ingredients and portion size)
* Protein: 20-25g
* Fat: 20-30g
* Carbohydrates: 30-40g
* Fiber: 5-7g

## Recipe Card

**Chorizo Stuffed Bell Peppers**

**Yields:** 6 servings
**Prep time:** 20 minutes
**Cook time:** 45-50 minutes

**Ingredients:**

* 6 bell peppers (various colors)
* 1 pound chorizo (Spanish or Mexican), casing removed if using Mexican chorizo
* 1 medium onion, diced
* 2 cloves garlic, minced
* 2 cups cooked white rice
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (8 ounce) can tomato sauce
* 1/2 cup chicken broth
* 1 teaspoon paprika
* 1 teaspoon cumin
* 1/2 teaspoon oregano
* Salt and pepper to taste
* 1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella), optional
* Chopped fresh parsley or cilantro, for garnish, optional

**Equipment**

* Large skillet
* Baking dish
* Knife
* Cutting board

**Instructions**

1. Preheat oven to 375°F (190°C).
2. Wash bell peppers, cut off tops, and remove seeds and membranes.
3. In a large skillet, cook chorizo over medium heat until browned, breaking it up with a spoon. Drain off excess grease.
4. Add diced onion and minced garlic to the skillet and cook until softened, about 5 minutes.
5. Add cooked rice, diced tomatoes, tomato sauce, chicken broth, paprika, cumin, oregano, salt, and pepper to the skillet. Stir to combine.
6. Bring to a simmer, reduce heat, and cook for 5-10 minutes, or until liquid is absorbed and flavors have melded. Taste and adjust seasonings.
7. Spoon mixture into prepared bell peppers, filling them to the top.
8. Sprinkle with shredded cheese, if desired.
9. Place stuffed peppers in a baking dish. Add about 1/2 inch of water to the bottom of the dish.
10. Cover with foil and bake for 30 minutes.
11. Remove foil and bake for another 15-20 minutes, or until peppers are tender and cheese is melted and bubbly.
12. Let cool slightly before serving. Garnish with fresh parsley or cilantro, if desired.

Enjoy your delicious Chorizo Stuffed Bell Peppers!