"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!" — MALAPSO
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bell peppers, tops cut off and seeded
salt and pepper to taste
1 (14.5 ounce) can
whole peeled tomatoes, chopped
chopped fresh parsley
chopped fresh basil
uncooked long grain rice
shredded Monterey Jack cheese
shredded Cheddar cheese
shredded Mozzarella Cheese
1 (10.75 ounce) can
Absolutely fantastic! I did a few things differently though. One, in order to make it spicy I minced two green Serrano peppers and added it in with the other herbs. This is pretty spicy so if you want some spice but not a lot, I'd only put in one. Second, I accidentally grabbed fresh cilantro at the store instead of basil. I added half of the bushel and it was fabulous. Lastly, when I cut off the tops of the bell peppers, I trimmed them up and and diced up the excess and added that in with the veggies also. I don't usually try new recipes unless they've had a lot of high ratings but the combination on herbs, spices and meat sounded so wonderful and I was NOT disappointed. You will love this recipe.
These were ok but, as written, I thought the filling was very thin and pretty bland. I added more seasoning - cayenne pepper, garlic powder, lots and lots of freshly ground pepper - which improved the flavor, but I wish I had used ground beef along with the chorizo for more flavor, and to improve the texture. Some tomato paste wouldn't have hurt either.
Excellent! When stuffing peppers, I cut the green stem just even with the pepper, then cut off the bottom of the pepper for the opening - they stand up better when baking. Of course, they still must be cleaned out. I used red,yellow and orange peppers for stuffing and the taste was just wonderful. Next time, I'll use green peppers as I believe it will taste just as good, and be a prettier presentation. Thanks!
Wow! Truly amazing! I used red bell peppers and different cheeses and it came out looking, smelling and tasting wonderful. I didn't see what the tomato sauce poured over it would do other than spread out in a thin layer at the bottom of the baking dish, so I gave that a miss. Also, accidentaly cooked the rice seperately before adding it to the sauce (also used a bit more than called for) but it worked fine. I would definitely not cut down on the amount of cheese added to the mixture as it gives it a great texture, and of course flavour. You can play around with this dish using different kinds of cheese. Will definitely make it again. It's so good I actually want to make this for company!
I modified this recipe quite a bit; I used ground beef instead of the chorizo and made a batch of mexican rice instead of plain rice and added it to the mixture using the rest of the ingredients in recipe and it turned out GREAT! Even had leftover filling that I made chili rellanos with the next night.
Used ground beef and added some chili powder, cumin and cayenne pepper. My husband and coworkers loved them!
I can't give this 5 because I didn't stick to it fully. However, it was an excellent starting point.
Beware when buying chorizo... if you don't have access to a mexican buthcher shop that makes it's own, buy the best quality stick chorizo you can find. Make sure it looks more like sausage and less like ground to a pulp...something! Those ground tubes cook up to highly salted mush and are over 1/2 grease!
I had already make a gulf coast style rice so I mixed that in with the cooked chorizo, carrots and tomato. Since my rice was already seasoned with garlic & onion, I didn't add more.
Mixed in a heaping handful of Chuhuahua cheese instead of the mix suggested.
Very delicious! Thanks!
Really good. The grocery store was running short on green bell peppers. Red peppers work well too.
* Percent Daily Values are based on a 2,000 calorie diet.
Chorizo Stuffed Bell Peppers
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 559
** Calories from Fat: 318
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