Tasty Chorizo Rice Peppers

These stuffed bell peppers filled with chorizo and rice hit the spot with their spicy punch and comfy, cheesy goodness. Tender peppers loaded with zesty sausage and melted cheese give you a mix of rich flavors and a fun little kick.

I whipped this up on a hectic weeknight looking for a filling meal that’ll excite the family. It quickly turned into everyone’s go-to since it nails all the flavors without the hassle.

What You’ll Need

• Four big bell peppers: halved and seeds removed, firm and colorful work best for stuffing
• One tablespoon olive oil: for cooking the veggies and boosting flavor, use good quality extra virgin if you can
• One small onion: finely diced to build a tasty, slightly sweet base
• Two garlic cloves: minced to add that aromatic depth
• Eight ounces Mexican chorizo: casing taken off, packs smoky spice and heartiness
• One cup cooked white rice: ideally leftover so it stays fluffy and not clumpy
• One cup shredded Monterey Jack cheese: split in half for melting and topping
• One tablespoon tomato paste: adds a rich tangy flavor layer
• One teaspoon smoked paprika: brings an extra smoky boost
• Half teaspoon cumin: for warm, earthy hints
• Salt and pepper: to taste, bring all flavors together
• Fresh cilantro: chopped for garnish and a bright lift
• Lime wedges: perfect for squeezing over when serving

Step-by-Step Cooking Instructions

Start The Flavor Base

Warm up olive oil in a pan over medium heat then cook the chopped onion and garlic until they soften and smell amazing, about 3 or 4 minutes. This creates a mellow, tasty foundation for the chorizo.

Brown The Chorizo

Throw the chorizo in and break it up as it cooks until nicely browned. Stir in tomato paste, paprika, cumin, salt, and pepper so all the spices mix well with the meat for a rich smoky flavor.

Mix In Rice And Cheese

Take the pan off the heat and stir in the cooked rice along with half the Monterey Jack cheese until it's evenly combined. The cheese softens even off the heat and helps everything stick together.

Stuff The Peppers

Load each pepper half with the chorizo and rice mix. Top with the rest of the cheese to get that golden bubbly crust once baked.

Bake Until Ready

Stand the stuffed peppers upright in a baking dish and cover with foil. Bake at 375°F for 25 minutes. Take off the foil and bake for another 10 minutes until the cheese bubbles and browns lightly.

Garnish And Serve

Sprinkle fresh cilantro on top and serve with lime wedges for a bright, zesty finish.

I remember sharing this dish at a laid-back dinner party where everyone loved customizing their own peppers. The smell was enough to get everyone excited and those lime wedges gave a fresh brightness that really lifted the flavors.

Best Ways To Store

Keep leftovers sealed tightly in the fridge for up to three days. Warm them in the oven at 350°F with a cover to keep the peppers firm and the cheese gooey. Try not to microwave because it makes things soggy. You can freeze the peppers before baking and cook them straight from frozen, just tack on some extra time.

Swap It Up Ideas

Try swapping the Mexican chorizo with spicy Italian sausage or ground turkey for a new twist. Use brown rice or quinoa if you want more fiber and a nutty flavor. You can also mix in cheddar or other cheeses for different melty textures. Throw in corn or black beans for some crunch and a Southwest feel.

Tasty Serving Suggestions

Pair these with a tangy avocado salsa or a simple tomato cucumber salad to cut through the richness. A crisp white wine like Sauvignon Blanc or a chilled Mexican lager goes great with the spicy meat. Warm corn tortillas are fun and practical for scooping up each bite.

This dish delivers bold flavors and cozy textures perfect for any meal time. Enjoy the lively mix of spicy chorizo and fresh peppers with every bite.

Frequently Asked Cooking Questions

→ Which chorizo should I pick?

Go for Mexican chorizo without casing since it has a spicy kick and breaks up nicely to mix with your rice.

→ Can I swap the cheese with another kind?

Monterey Jack melts smooth and tones down spice, but mozzarella or cheddar work fine too.

→ How do I keep the peppers from getting watery?

Start baking covered to steam and cook the peppers through. Then take off the foil so the cheese can get golden without sogginess.

→ Is it cool to make these ahead of time?

Yes, just put them together and chill before baking. Remember to bake a bit longer if cooking right from the fridge.

→ What sides go well with these stuffed peppers?

Crunchy salads, chips, or a light avocado salsa pair great with the rich filling.