Steps to Prepare Quick Chorizo Stuffed Bell Peppers
Jeanette Moody 27/08/2020 23:21
Chorizo Stuffed Bell Peppers
Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, chorizo stuffed bell peppers. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chorizo Stuffed Bell Peppers is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Chorizo Stuffed Bell Peppers is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have chorizo stuffed bell peppers using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chorizo Stuffed Bell Peppers:
Make ready 6 Bell Peppers
Get 1/2-1 pound chorizo
Make ready 1 small potato (optional)
Prepare 1 small onion
Take 4 cloves minced garlic
Prepare To taste salt & pepper
Get 1 tbspn Worcestershire sauce
Take 1 bushel cilantro
Prepare 1/2 cup sliced basil
Make ready 1 can black or red beans
Prepare 1 can hot rotel (or equivalent)
Make ready 1/2 cup rice
Make ready 1/2 cup Habanero Jack Shredded cheese
Get 1 1/4 cup Mexican Blend Shredded cheese
Instructions to make Chorizo Stuffed Bell Peppers:
Preheat oven to 350• F, dice onion and potato, chop cilantro, and slice Basil
Cut caps off and decore bell peppers 🌶 bring a large pot to boil and boil peppers for about 6 minutes. Set aside in glass baking dish.
Add chorizo, potatoes 🥔, onions, Garlic, salt, and pepper to a large saucepan and brown. NOTE: if you’d like a more meaty pepper you can replace the potato with another half pound of chorizo.
Drain beans and rotel, add to saucepan with Worcestershire sauce, cilantro, parsley, and rice 🍚. Cover and simmer for 5 minutes.
Mix in Habanero Jack and 1/2 cup of Mexican blend cheese until melted
Add to bell peppers, sprinkle rest of cheese 🧀 atop each pepper, cover with tin foil and bake for 30 minutes
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