Best 2 Spicy Chorizo Stuffed Peppers Recipes
Prepare to tantalize your taste buds with a culinary journey that blends the fiery spice of chorizo with the crisp, refreshing flavors of bell peppers. Our featured recipe, Spicy Chorizo Stuffed Peppers, takes center stage, offering a delightful combination of textures and tastes. Ground chorizo, sautéed with a blend of zesty spices, forms the heart of this dish, providing a savory and slightly smoky base. This flavorful filling is then nestled inside colorful bell peppers, roasted to perfection until tender yet still retaining a satisfying crunch. Drizzled with a tangy tomato sauce and sprinkled with gooey melted cheese, these stuffed peppers promise an explosion of flavors in every bite.
In addition to the main recipe, our article also presents a delightful array of variations to suit diverse preferences and dietary needs. For those who prefer a vegetarian option, the recipe offers a tempting alternative featuring a flavorful combination of black beans, corn, and rice, stuffed inside bell peppers and topped with a zesty tomato sauce. If you're seeking a low-carb option, the article suggests replacing the rice with cauliflower rice, creating a healthier and equally delicious variation. And for those who love a bit of heat, the recipe provides tips on how to amp up the spiciness level, ensuring a culinary adventure that ignites your taste buds.
SPICY CHORIZO STUFFED POBLANO PEPPERS WITH CHEESE
Fresh whole Poblano peppers blanched and stuffed with a spicy chorizo sausage, rice, and vegetable filling, covered in enchilada sauce and cheese and baked. Serve with refried beans and sour cream on the side... and you've got an explosion of flavor! I created this recipe after my husband planted jalapenos and harvested Poblanos... the seed company had labeled them wrong! A fortunate mistake in my opinion as these peppers are so delicious and this recipe really highlights their unique smoky flavor!
Provided by Dans La Lune
Categories Pork
Time 30m
Yield 4 peppers, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- *If you can't find a package of ground Chorizo sausage, buy them whole and remove the casings before cooking.
- In a large pan on medium heat, add a tablespoon of olive oil. Put the ground Chorizo in the pan, and break it all up so it can cook evenly. Stir occasionally and continue cooking as you work on the ingredients.
- Meanwhile, start a large pot of salted water to boil.
- While you are waiting for the water to boil, start preparing your Poblano peppers. Slice the tops off of the pepper, and scoop out the inner seeds. Discard the seeds, but save the tops of the peppers.
- Add the Poblano peppers to the boiling water, and set up an ice bath ready on the side. After about 8 minutes, plunge them in the ice water.
- Start another pan on medium heat with a tablespoon of olive oil.
- Take the reserved tops of the Poblano peppers and trim off the stem and inedible parts. Mince the remaining pepper.
- Add the pepper and chopped onion to the pan. Saute a few minutes, then add the chopped red bell pepper. Saute for a few minutes longer.
- Next, add the rice, and mix all together. Stir in the tomato paste and water.
- Add the cooked Chorizo sausage and stir well.
- Season with salt and pepper or seasoning salt to your liking. Finish with a squeeze of half of lime.
- Remove the peppers from the ice bath and shake off excess water. Have a 13 x 9 pan ready, and begin stuffing each pepper with the mixture. Lay the stuffed peppers in the pan.
- Pour the enchilada sauce over all the peppers, allowing excess to drip into the pan.
- Sprinkle cheese evenly over the tops of the peppers.
- Bake in a 400 degree oven for about 10 minutes, or until cheese is melted.
- Serve with extra enchilada sauce, refried beans, and sour cream.
- Enjoy!
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
Tips:
- To save time, use pre-cooked chorizo or Italian sausage.
- If you don't have a large baking dish, you can use two smaller ones.
- Make sure the peppers are cooked through before serving. You can check this by inserting a toothpick into the center of a pepper. If it comes out clean, the pepper is done.
- To make the dish vegetarian, use tofu or tempeh instead of chorizo.
- For a spicier dish, add a pinch of cayenne pepper or chili powder to the filling.
- Serve the stuffed peppers with a side of sour cream, guacamole, or salsa.
Conclusion:
Spicy chorizo stuffed peppers are a delicious and easy-to-make dish that is perfect for a weeknight meal. They are also a great way to use up leftover chorizo. With a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy dinner idea, give these spicy chorizo stuffed peppers a try.
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