Chorizo-Stuffed Peppers With Green Chile Ranchero S

Name: Chorizo-Stuffed Peppers With Green Chile Ranchero Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound chorizo sausage; 5 slices bacon, finely chopped; 1/2 small onion, finely chopped; 3 cups cooked brown rice; 2 roasted Anaheim chile peppers, peeled and chopped; 1 (14.5 ounce) can petite diced tomatoes; 1 cup shredded Monterey Jack cheese; 1/4 cup salsa; 6 bell peppers, tops and seeds removed; Green Chile Ranchero Sauce:; 1 (14.5 ounce) can green chile enchilada sauce; 1 tablespoon ranch dressing mix; 1/3 (16 ounce) container sour cream

Servings: persons

1 pound chorizo sausage
5 slices bacon, finely chopped
1/2 small onion, finely chopped
3 cups cooked brown rice
2 roasted Anaheim chile peppers, peeled and chopped
1 (14.5 ounce) can petite diced tomatoes
1 cup shredded Monterey Jack cheese
1/4 cup salsa
6 bell peppers, tops and seeds removed
Green Chile Ranchero Sauce:
1 (14.5 ounce) can green chile enchilada sauce
1 tablespoon ranch dressing mix
1/3 (16 ounce) container sour cream

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.

902

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound chorizo sausage, 5 slices bacon, finely chopped, 1/2 small onion, finely chopped, 3 cups cooked brown rice, and more.

Yes, Chorizo-Stuffed Peppers With Green Chile Ranchero Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chorizo-Stuffed Peppers With Green Chile Ranchero Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions