SPICY CHORIZO-STUFFED PEPPERS
Add some spice to classic stuffed peppers with this Mexican-inspired filling. You'll need only 15 minutes to get them in the oven.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, heat water to boiling over medium-high heat. Stir in rice. Reduce heat to low. Cover; simmer 15 minutes or until liquid is absorbed and rice is tender.
- Heat oven to 375°F. In medium bowl, mix sausage, beans, tomatoes, 1 cup of the cheese and the cooked rice. Place pepper halves, cut sides up, in ungreased 13x9-inch (3-quart) glass baking dish. Spoon about 2/3 cup rice mixture in each pepper half, mounding as necessary.
- Cover tightly with foil; bake 35 to 40 minutes or until peppers are crisp-tender and filling is thoroughly heated. Uncover; sprinkle tops of peppers with remaining 1/2 cup cheese and the onions. Bake uncovered 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 340, Carbohydrate 34 g, Cholesterol 40 mg, Fat 2, Fiber 7 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 5 g, TransFat 0 g
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Gaylene Rose
[email protected]These stuffed peppers are a great way to use up leftover rice. I had some leftover brown rice and it worked perfectly in this recipe.
Bradley Giebisch
[email protected]I'm a big fan of spicy food and these stuffed peppers were the perfect amount of heat for me. I will definitely be making these again.
Robert Coronado
[email protected]These stuffed peppers are a great way to use up leftover meat. I had some leftover ground beef and it worked perfectly in this recipe.
Qasimprince Qasimprince
[email protected]I'm not a huge fan of rice, but I still loved these stuffed peppers. The chorizo and cheese were so flavorful.
Ormarni Art
[email protected]These stuffed peppers are a great way to use up leftover vegetables. I had some leftover carrots and celery and they worked perfectly in this recipe.
Mimi Nall
[email protected]I made these stuffed peppers for a party and they were a big hit! Everyone loved them.
Jamie leigh Jacobs
[email protected]These stuffed peppers are a great way to get your kids to eat their vegetables. My kids loved them!
Abo Nayem
[email protected]I'm a vegetarian so I used tofu instead of chorizo in these stuffed peppers. They were still really good!
Baraka Mwaipopo
[email protected]These stuffed peppers are a great make-ahead meal. I made them on Sunday and they were still delicious on Tuesday.
Official Tips BD
[email protected]I added some chopped bell pepper to my stuffed peppers and they were delicious! I think next time I'll add some chopped zucchini too.
Matthew Panchenko
[email protected]These stuffed peppers are a great way to use up leftover rice. I had some leftover brown rice and it worked perfectly in this recipe.
Darling
[email protected]I made these stuffed peppers in my air fryer and they turned out perfect! They were crispy on the outside and juicy on the inside.
Mushid Sai
[email protected]I'm not a huge fan of spicy food, but these stuffed peppers were not too spicy for me. They were just the right amount of heat.
Luckong Rose
[email protected]These stuffed peppers were easy to make and turned out great! I used ground beef instead of chorizo and they were still delicious.
AZHI FELIX
[email protected]I made these stuffed peppers for my family and they were a hit! Everyone loved them and asked for seconds.
Marian Antonescu
[email protected]These stuffed peppers were amazing! The chorizo gave them a nice kick and the peppers were cooked perfectly. I will definitely be making these again.