HERDEZ® Chorizo-Stuffed Bell Peppers

HERDEZ® Chorizo-Stuffed Bell Peppers

1

"Turn an ordinary stuffed pepper into a zesty main course suitable for a Mexican Fiesta by using chorizo and HERDEZ® Tomatillo Verde Mexican Cooking Sauce."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 15 m servings 732 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 732 kcal
  • 37%
  • Fat:
  • 47.3 g
  • 73%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 36.9 g
  • 74%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 1815 mg
  • 73%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Spray a large baking dish with non-stick cooking spray.
  2. Place peppers cut side up in a microwave-safe dish; microwave on high until peppers start to soften, 3 minutes.
  3. Heat oil in skillet over medium heat. Cook and stir onions until they begin to soften. Stir in garlic and carrots and continue cooking for 2 minutes. Add chorizo and ground beef and continue cooking until meat is brown, stirring occasionally, about 3 minutes. Drain oil from skillet.
  4. Return the skillet with the meat mixture to the stove over medium heat. Add Tomatillo Verde Sauce, canned tomatoes, chili powder, salt, and pepper. Stir in cooked rice, and cook over low heat until heated through, about 5 minutes.
  5. Spoon a thin layer of the meat-rice mixture into the prepared baking dish. Place the four pepper halves in the dish and fill with the meat-rice mixture. Stuff each pepper with a cheese cube, and then spoon the remaining meat-rice mixture into the dish around the pepper halves.
  6. Cover the baking dish and bake in preheated oven for 35 minutes. Remove cover, sprinkle shredded cheese on top of the peppers, and bake until the peppers are soft and the cheese has melted, about 10 minutes.
  7. To serve, spoon a little of the meat-rice mixture onto a plate, and place the bell pepper half on top of it. Garnish as desired.

Reviews

1

I did change it up a bit though. My kids won't eat the peppers, so I chop them up small and sauté with the onions. I then put it all in a baking dish and cook like a casserole. I also could not ...