Chorizo Stuffed Bell Peppers
Chorizo Stuffed Bell Peppers

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chorizo stuffed bell peppers. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Chorizo Stuffed Bell Peppers is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Chorizo Stuffed Bell Peppers is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have chorizo stuffed bell peppers using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Chorizo Stuffed Bell Peppers:
  1. Make ready 6 bell peppers, tops cut off and seeded
  2. Take 1 pound chorizo sausage
  3. Take 1 stalk minced celery
  4. Make ready 1-2 minced carrots
  5. Prepare Medium sized onion chopped
  6. Prepare 4 cloves minced garlic
  7. Make ready 1 (14.5 ounce) fire roasted chopped tomatos, or regular chopped tomatoes
  8. Get 1 tablespoon Worcestershire sauce
  9. Get Handful fresh parsley chopped
  10. Take Handful fresh basil chopped
  11. Get 3/4 cup uncooked long grain rice
  12. Prepare 3/4 cup water
  13. Get 1/3 cup shredded Monterey Jack cheese
  14. Make ready 1/3 cup shredded Cheddar cheese
  15. Prepare 1/3 cup shredded Mozzarella Cheese
  16. Make ready 1 (10.75 ounce) can of tomato soup
Instructions to make Chorizo Stuffed Bell Peppers:
  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!

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