Description
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!
Ingredients
- 6 bell peppers, tops cut off and seeded
- 1 pound chorizo sausage
- 1 stalk celery, minced
- 1 carrot, minced
- ½ cup chopped onion
- 4 cloves garlic, minced
- salt and pepper to taste
- 1 (14.5 ounce) can whole peeled tomatoes, chopped
- 1 tablespoon Worcestershire sauce
- chopped fresh parsley
- chopped fresh basil
- ½ cup uncooked long grain rice
- ½ cup water
- ⅓ cup shredded Monterey Jack cheese
- ⅓ cup shredded Cheddar cheese
- ⅓ cup shredded Mozzarella Cheese
- 1 (10.75 ounce) can tomato soup
Instructions
- Bring a large pot of water to boil. Place peppers in boiling water
- and cook 5 minutes. Remove
- and set aside to cool.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.
- 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.
- Bake in preheated oven about 30 minutes.
Prep Time: 40 mins
Cook Time: 1 hr
Total Time: 1 hr 40 mins
Servings: 6