How to Prepare Delicious Chorizo Stuffed Bell Peppers

Chorizo Stuffed Bell Peppers. 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!

Dinner tonight is Chorizo Stuffed Bell Peppers. I made this up one day when I wanted to change up our original stuffed bell pepper recipe. I can best describe the taste of these Chorizo Stuffed Bell Peppers by comparing it to the movie, "Drive." As in, they seem all trendy and cool and whatever and then you take a bite and you're wondering what all the hey-hoo is. You can have Chorizo Stuffed Bell Peppers using 16 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chorizo Stuffed Bell Peppers

1. Prepare 6 of bell peppers, tops cut off and seeded.
2. You need 1 pound of chorizo sausage.
3. You need 1 stalk of minced celery.
4. It's 1-2 of minced carrots.
5. You need of Medium sized onion chopped.
6. It's 4 cloves of minced garlic.
7. It's 1 (14.5 ounce) of fire roasted chopped tomatos, or regular chopped tomatoes.
8. Prepare 1 tablespoon of Worcestershire sauce.
9. It's Handful of fresh parsley chopped.
10. You need Handful of fresh basil chopped.
11. Prepare 3/4 cup of uncooked long grain rice.
12. Prepare 3/4 cup of water.
13. Prepare 1/3 cup of shredded Monterey Jack cheese.
14. You need 1/3 cup of shredded Cheddar cheese.
15. Prepare 1/3 cup of shredded Mozzarella Cheese.
16. You need 1 (10.75 ounce) of can of tomato soup.

Pour sauce into a glass or enamel baking dish. Arrange peppers on sauce, open side up. Grilled Bell Peppers Stuffed With Basil Pesto, Boccocini Cheese. These stuffed peppers are a little different (and a little lighter) than most because we used about one-third of each pepper as a primary ingredient in the filling.

Chorizo Stuffed Bell Peppers instructions

1. Bring large pot of water to a boil. Place prepped peppers in boiling water, cook 5 minutes. Remove, set aside to cool..
2. Preheat oven to 350 degrees farenheit.
3. In a large skillet, cook chorizo until almost brown, Drain fat if needed. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5minutes. Season with salt and pepper if you like. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice and water. Cover, and simmer until rice is cooked, 15-20 minutes. Remove from heat, and mix in Monterey Jack, Cheddar and Mozzarella cheeses..
4. Place peppers upright in a baking dish,(I used my lasagna pan.) Fill each pepper with the chorizo mixture. Sprinkle extra cheese on top..
5. In a small bowl, combine tomato soup with just enough water to make a gravy consistency. Pour over peppers. Cover with foil. Bake 30 minutes..
6. NOTE: I wasn't sure about this tomato soup thing but I did it. It was good, but next time I will consider using tomato sauce or maybe salsa..
7. Enjoy!.

We chopped the top third of these colorful bell peppers and sauteed them for the filling, which also includes rice, chorizo, garlic, onion, cilantro. Bell peppers are one of those things that people love to throw on the grill, but they usually end up as part of some skewer. That might have been exciting the first time you tried it, but not anymore. And if all the stuff is pressed together tightly on that skewer. You can use beautiful red, yellow, orange, and green bells to make a festive color mix that is visually exciting on top of tasty.