Chorizo Stuffed Bell Peppers
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
450 g
Chorizo Sausage1 stalk
Celery (minced)1 cup
Onion (chopped)4 cloves
Garlic (minced)1
Salt1 tbsp
Worcestershire Sauce1 cup
Water1 cup
Shredded Cheddar CheeseDirections:
1
Bring a large pot of water to boil
2
Place peppers in boiling water, and cook 5 minutes
3
Remove, and set aside to cool
4
Preheat oven to 350 degrees F (175 degrees C)
5
In a large skillet, cook chorizo until almost brown
6
Drain fat
7
Stir in celery, carrots, onions, and garlic
8
Cook until soft, about 5 minutes
9
Season with salt and pepper
10
Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water
11
Cover, and simmer until rice is cooked, about 15 minutes
12
Remove from heat, and mix in Monterey Jack, Cheddar, and Mozzarella cheeses
13
Place peppers upright on a baking sheet
14
Stuff each pepper with the chorizo mixture
15
Sprinkle extra cheese on top
16
In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy
17
Pour generously over peppers
18
Cover with foil
19
Bake in preheated oven about 30 minutes