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Chorizo-Stuffed Peppers with Green Chile Ranchero Sauce

Chorizo-Stuffed Peppers with Green Chile Ranchero Sauce

Kristen Foery

"A zesty alternative to stuffed peppers. Do not cook the sour cream in the sauce, as it will curdle."
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2 h servings 953 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 953 kcal
  • 48%
  • Fat:
  • 47.5 g
  • 73%
  • Carbs:
  • 92.2g
  • 30%
  • Protein:
  • 36.8 g
  • 74%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 1952 mg
  • 78%

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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat a large skillet over medium-high heat. Cook and stir chorizo, bacon, and onion in the hot skillet until the sausage and bacon are completely browned, 7 to 10 minutes. Drain and discard grease. Rinse mixture with hot water to remove as much grease as possible; drain.
  3. Mix the chorizo mixture, rice, chile peppers, diced tomatoes, Monterey Jack cheese, and salsa together in a large bowl.
  4. Arrange bell peppers in a baking dish. Spoon filling into the peppers. Place pepper tops on the stuffed peppers. Cover dish with aluminum foil.
  5. Bake in preheated oven for 1 hour. Remove the foil and continue baking until the tops of the pepper and any exposed rice are slightly browned, about 30 minutes more.
  6. Whisk enchilada sauce and ranch dressing mix together in a microwave-safe bowl.
  7. Heat enchilada sauce mixture in microwave oven for 2 minutes.
  8. Whisk sour cream into the enchilada sauce mixture; drizzle over the stuffed peppers.

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Read all reviews 3
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So good!!! My fiancé took one bite and shouted an expletive that I won't repeat here ;) I used much more cheese, and subbed in canned green chiles for the Anaheims, and I will admit that I only ...

Didn't use bacon in it, but the flavor was amazing! Keeping this recipe!

This was different and tasty and I really enjoyed the enchilada sauce mixture. My only complaint is that the bacon got completely lost in the dish and I felt it was a waste of bacon. The next ti...

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