So, today is Mother’s Day. A lot of moms say that the last thing they want to do on Mother’s Day is cook. Personally, I really wanted to cook – I just wanted to be left alone by everyone in my family when I did it. I also wanted to serve the meal to my family and not hear one complaint about it. Both of those wishes were granted, and it was amazing! My husband is really not a bell pepper fan, but I took advantage of the holiday and made these Chorizo Stuffed Peppers mostly just for myself. Even though he doesn’t care for the peppers, he actually really enjoyed these, or maybe he just liked the queso he drenched them in?!
This recipe uses Mexican chorizo. Are you familiar with chorizo? If not, it is a sausage that is very seasoned and as a result is is very flavorful. These peppers are also filled with rice, beans, tomatoes, tomato sauce and seasonings. They are also topped with some Monterey jack cheese. These are a full meal all on their own, and one stuffed pepper is only 352 calories!
I like to top these with sour cream, fresh salsa, cilantro, queso or guacamole. This recipe makes 10 peppers which is great for me, because I love to have leftovers for lunch! Feel free to cut this recipe in half if you don’t need quite as many. These peppers will also freeze nicely to enjoy later.
Products I recommend for my Chorizo Stuffed Peppers
I would love to hear what you think of this recipe. Let me know in the comments below and don’t forget to select a star rating. Thank you and enjoy!
Chorizo Stuffed Peppers
- 10 bell peppers (any color) tops, membrane and seeds removed
- 12 oz chorizo
- 1 white onion diced
- 2 cups cooked rice
- 10 oz can tomatoes with green chilies drained
- 15 oz can black beans drained and rinsed
- 8 oz can tomato sauce
- 1 tbsp cumin
- 1 tsp salt
- 1/2 cup water
- 1 1/2 cup monterey jack cheese shredded
- Preheat the oven to 400º and grease one extra large baking dish or two medium baking dishes. You need enough room for all of the peppers to fit standing upright, and the dishes need to at least be deep enough to have about 1/4 inch of water in the bottom.
- Heat a large skillet over medium-high heat. Add the chorizo and diced onion and cook, while crumbling the sausage, until the onion is translucent and the chorizo is done. Add in the rice, tomatoes, beans, tomato sauce, cumin and salt. Mix until well combined and remove from heat.
- Place each pepper standing upright in the baking dish or dishes. Fill each pepper to the top with the chorizo/rice mixture. Pour the water in the bottom of the baking dish and cover tightly with aluminum foil. Bake in the preheated oven for about 35 minutes, or until the peppers are tender. Remove the foil, sprinkle each pepper with the cheese, and return to the oven for about 10 minutes more, or until the cheese is melted. Allow to cool for 5 minutes before serving.
If you like this recipe, you may also like my slow cooker beef Barbacoa, instant pot pork carnitas or my Mexican chicken and biscuits skillet.