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!

• Preparation Time: 40 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 40 mins
• Calories: 559 Calories

Ingredients

• ½ cup water
• salt and pepper to taste
• ½ cup chopped onion
• 4 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• ⅓ cup shredded Cheddar cheese
• ⅓ cup shredded mozzarella cheese
• 1 carrot, minced
• 1 (10.75 ounce) can tomato soup
• 1 (14.5 ounce) can whole peeled tomatoes, chopped
• 1 stalk celery, minced
• chopped fresh parsley
• Chopped fresh basil
• ½ cup uncooked long grain rice
• 1 pound chorizo sausage
• ⅓ cup shredded Monterey Jack cheese
• 6 bell peppers, tops cut off and seeded

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool.

Step 3

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.

Step 4

Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.

Step 5

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.

Step 6

Bake in preheated oven about 30 minutes.