Bellpeppersstuffedwithchorizoandcheese Recipes

BELL PEPPERS STUFFED WITH CHORIZO AND CHEESE

Steps:

• Preheat oven to 350°F.
• Remove seeds from peppers and set aside.
• Make stuffing: Saute onion in olive oil until soft.
• Add garlic and remove from heat.
• Add sausage, rice and cheese.
• Add egg, mix well, and set aside.
• Make sauce: Place all sauce ingredients in saucepan.
• Bring to a boil, reduce heat and simmer 10 minutes.
• Use a spoon to chop tomatoes coarsely.
• Stuff peppers with chorizo mixture.
• Pour sauce into a glass or enamel baking dish.
• Arrange peppers on sauce, open side up.
• Cover with foil and bake for 45 minutes.
• Remove foil and bake an additional 15 minutes.
• Spoon sauce over peppers.

CHORIZO STUFFED BELL PEPPERS

Steps:

• Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, about 15 minutes. Remove from heat, and mix in Monterey Jack, Cheddar, and Mozzarella cheeses.
• Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.
• In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. Pour generously over peppers. Cover with foil.
• Bake in preheated oven about 30 minutes.

CHORIZO STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 350ºF. Add the chorizo to a skillet and sauté over medium heat until fully cooked. Remove it from the heat.
• Rinse and drain the black beans, then add them to the skillet, along with the diced tomatoes (with juices), cooked rice, chili powder, and salt. Stir to combine.
• Add half of the cheese and half of the green onion to the chorizo mixture, then stir to combine.
• Slice each of the bell peppers in half and then carefully remove the white ribs and seed pods, keeping the stem intact to help hold in the stuffing. Pile the chorizo and rice mixture into each pepper, making sure to stuff it up into all the crevices, and mound it up over top. Place the peppers in a casserole dish as you fill them.
• Once all the peppers are filled, add about 1/2 inch of water to the dish to help the peppers steam and soften. Cover the dish tightly with foil, then bake for 30 minutes.
• After 30 minutes, remove the foil and top the peppers with the remaining shredded cheese. Bake for another 10 minutes, or until the cheese is melted and bubbly on the edges. Top the peppers with the remaining sliced green onion just before serving.

GRILLED CHORIZO STUFFED PEPPERS

Steps:

• Add the olive oil to a large skillet on the stove over medium heat.
• Add the onions, jalapeno and garlic, cook for 2-3 minutes, then add the chorizo and cook for 5-7 minutes.
• Add the diced tomatoes with green chilies, corn and black beans, stir together, then remove from the heat.
• Add the mixture to each bell pepper half.
• Preheat a grill to medium, then add the peppers to the grill with the meat mixture facing up.
• Grill for 30 minutes.
• Five minutes before removing the peppers from the grill, sprinkle the cheese over the chorizo mixture in the peppers.
• Remove from the grill and optionally top with fresh cilantro and sliced avocado.

DOUBLE CHEESE BAKED STUFFED PEPPERS

Steps:

• Pre-heat oven to 350 degrees (180 degrees celsius)
• In a medium bowl mix together bread crumbs, parmesan, olive oil, salt and spices.
• Cut peppers in half, and clean.
• Lightly grease a medium baking dish with 1 tablespoon olive oil, place peppers cut side up, sprinkle with bread crumb mixture, top with cubes of swiss cheese and tomato cubes. Drizzle lightly with olive oil (2 tablespoons)
• Bake in pre-heated oven for approximately 20-30 minutes, until peppers are tender. Serve immediately. Enjoy!

STUFFED PEPPERS CASSEROLE

Steps:

• Place rice and water into a saucepan. Heat on medium high until boiling. Cover and reduce heat to simmer. Cook for 10-12 minutes or until rice is cooked.
• Preheat oven to 350 and grease a casserole dish with nonstick cooking spray. Place green peppers into dish, cut side up. Set aside.
• In a mixing bowl, add sausage, rice, tomatoes, Worcestershire sauce, garlic, salt and pepper. Mix well. Spoon an equal amount into each pepper. Bake for 20 minutes or until heated through. Add mozzarella cheese on top of each pepper and broil for 1-2 minutes or until melted.

STUFFED BELL PEPPER CASSEROLE

Steps:

• 1. Prepare rice according to package directions. Do not overcook.
• 2. Preheat oven to 350 degrees.
• 3. Meanwhile, grease a 9x13 casserole dish with cooking spray.
• 4. In a large non-stick pan over medium heat, sauté onion in olive oil until translucent.
• 5. Add ground beef to skillet. Sauté until fully cooked and no red remains.
• 6. Add bell pepper. Sauté until pepper start to soften (about 3 minutes).
• 7. Stir in garlic, salt, pepper, tomato paste, diced tomatoes and Worcestershire sauce. Bring to a boil.
• 8. Remove skillet from heat. Stir in cooked rice.
• 9. Immediately pour mixture into prepared casserole dish.
• 10. Top with shredded cheese.
• 11. Bake uncovered for 25 minutes.
• 12. Enjoy immediately!