Rice Chorizo Peppers (Printable Version)
Peppers packed with spicy chorizo, rice, and cheese for a filling dinner.
# Ingredients You'll Need:
→ Veggies
01 -
4 big bell peppers, halved and seeds taken out
02 -
A small onion, chopped fine
03 -
2 garlic cloves, crushed
04 -
Fresh cilantro for topping
05 -
Lime wedges to squeeze on top
→ Protein & Dairy
06 -
225 grams Mexican chorizo, peeled from casing
07 -
1 cup Monterey Jack cheese, shredded and split
→ Grains
08 -
1 cup white rice, already cooked
→ Pantry Stuff
09 -
15 ml olive oil
10 -
1 tablespoon tomato paste
11 -
1 teaspoon smoked paprika
12 -
Half a teaspoon ground cumin
13 -
Salt and pepper, as you like
# Detailed Preparation Steps:
01 -
Heat up your oven to 190°C or 375°F so it's ready for baking.
02 -
Warm olive oil in a pan on medium. Toss in onion and garlic and cook till soft and smelling great, about 3 to 4 minutes.
03 -
Put the chorizo in and break it up with a spatula while it cooks. Stir in tomato paste, smoked paprika, cumin, salt, and pepper until combined well.
04 -
Take the pan off the heat and stir in the cooked rice and half the shredded Monterey Jack so everything blends nicely.
05 -
Load each bell pepper half with the chorizo and rice mix. Then sprinkle the rest of the cheese on top of them.
06 -
Place the stuffed peppers in a baking dish. Cover with foil and bake for 25 minutes. Then take off the foil and bake 10 more minutes so the cheese melts and gets a little golden.
07 -
Finish by adding fresh cilantro on top. Serve with lime wedges on the side for extra zing.
# Helpful Tips:
01 -
If you want more smoky taste, adding some chipotle powder to the mix works great.