Peppers Stuffed With Chorizo And Rice Recipe

Name: Peppers Stuffed With Chorizo And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil; 1/2 lb chorizo sausage or 1/2 lb soy chorizo; 1 green bell pepper, diced (any color is fine, a mixture is very pretty); 1 large jalapeno, minced, seeds removed if desired; 1 medium red onion, diced; 2 tablespoons garlic, minced; 1 cup rice; 1 cup low sodium chicken broth; 1/2 cup white wine; 1/2 cup water; 4 bell peppers, any color or 4 large poblano chiles; 1 lb shrimp, peeled, deveined; 1 1/2 cups colby-monterey jack cheese, shredded

Servings: persons

1 tablespoon oil
1/2 lb chorizo sausage or 1/2 lb soy chorizo
1 green bell pepper, diced (any color is fine, a mixture is very pretty)
1 large jalapeno, minced, seeds removed if desired
1 medium red onion, diced
2 tablespoons garlic, minced
1 cup rice
1 cup low sodium chicken broth
1/2 cup white wine
1/2 cup water
4 bell peppers, any color or 4 large poblano chiles
1 lb shrimp, peeled, deveined
1 1/2 cups colby-monterey jack cheese, shredded

1
In a medium saucepan, heat oil and chorizo, cook for 3 minutes.
2
Add bell pepper, jalapeno, onions and garlic. Cook until they begin to soften then add rice and cook until all the grains of the rice are coated with oil and the rice begins to take on a little color.
3
Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low.
4
Preheat oven to 400 degrees F.
5
Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds. Do not remove skin as it will help to hold the pepper together.
6
When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture.
7
Place all the chiles on baking sheet and place into oven for 10 minutes.
8
Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.
9
Serve.

639

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 tablespoon oil, 1/2 lb chorizo sausage or 1/2 lb soy chorizo, 1 green bell pepper, diced (any color is fine, a mixture is very pretty), 1 large jalapeno, minced, seeds removed if desired, and more.

Yes, Peppers Stuffed With Chorizo And Rice falls under the Seafood 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!

Peppers Stuffed With Chorizo And Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions