Mexican Stuffed Bell Peppers Recipe

Name: Mexican Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces, weight Yellow Rice; 1- 3/4 cup Chicken Stock; 1 Tablespoon Butter; 6 ounces, weight Chorizo Sausage; 1/2 cups Onion, Diced; 2 cloves Garlic, Minced; 1 whole Roma Tomato, Diced; 1/4 cups Cilantro, Chopped; 1/4 cups Queso Fresco, Crumbled; 2 whole Bell Peppers

Servings: persons

5 ounces, weight Yellow Rice
1- 3/4 cup Chicken Stock
1 Tablespoon Butter
6 ounces, weight Chorizo Sausage
1/2 cups Onion, Diced
2 cloves Garlic, Minced
1 whole Roma Tomato, Diced
1/4 cups Cilantro, Chopped
1/4 cups Queso Fresco, Crumbled
2 whole Bell Peppers

1
Preheat oven to 350 degrees F.
2
Simmer the rice in the chicken stock with butter for 15 minutes (or 5 minutes shy of the package directions) then drain and reserve the cooking liquid.
3
Set both aside.
4
Brown the chorizo over medium-high heat and then remove it from your pan and drain on a paper towel lined plate.
5
Mix half of the cooked rice (reserve the rest of the rice for another use), chorizo, onion, garlic, tomato, cilantro and queso fresco in a bowl and season with a little salt and pepper.
6
Cut the top off of the peppers and remove the seeds and ribs.
7
If the peppers do not sit up straight trim just a little off of the bottom to make them stand up, but dont go all the way through.
8
Generously stuff the peppers with the chorizo mixture and place in a baking dish, pour the reserved rice cooking liquid in the bottom of the dish, cover with aluminum foil and bake for 30 minutes.
9
Uncover and cook an additional 10 minutes.
10
Let sit at least 5 minutes before serving.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 5 ounces, weight Yellow Rice, 1- 3/4 cup Chicken Stock, 1 Tablespoon Butter, 6 ounces, weight Chorizo Sausage, and more.

Yes, Mexican Stuffed Bell Peppers 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.

Mexican Stuffed Bell Peppers

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