Chorizo Stuffed Reds Recipes

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.

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.

STUFFED MUSHROOMS WITH CHORIZO

Steps:

• Preheat the oven to 400 degrees F. Lightly oil a large baking pan.
• Cut off the stems from the mushroom caps and then chop the stems. Place the mushroom caps stem side down, into the prepared pan. Bake for about 10 minutes, or until the mushrooms release their liquid.
• Meanwhile, you can heat the olive oil in a skillet over medium heat. Then add the chorizo and cook it until it for about 3-4 minutes, or until it starts to brown. Take the chorizo out and reserve.
• Reduce the heat to med-low and then add the onion, cooking for about 4-5 minutes, or until the onion gets soft. Add the chopped mushroom stems and cook another 3 minutes. Take out the veggie mixture and add it to the chorizo. Let cool.
• Next, stir the bread, cheese and parsley into the chorizo and veggie mixture. Add salt and pepper to taste.
• Turn the mushroom caps over and divide the chorizo mixture among them,making sure the mixture is mounded on each mushroom cap. Bake the caps for approximately 15 minutes, or until heated through.

CHORIZO CHEDDAR STUFFED PORTABELLA CAPS

Steps:

• Mix together the chorizo, green onions, and cheddar cheese.
• Stuff mushroom caps with the mixture evenly, place in a greased baking dish with the red wine.
• Bake at 375 degrees Fahrenheit for 20-25 minutes or until sausage is cooked through and mushrooms are softened.