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Main Dishes » Sausage » Pepper-Stuffed Peppers with Chorizo

Pepper-Stuffed Peppers with Chorizo

by Lynne Webb on January 21, 2015 (Updated February 26, 2021) // 6 Comments

We chopped the top third of these colorful bell peppers and sauteed them for the filling, which also includes rice, chorizo, garlic, onion, cilantro and Monterey Jack cheese.
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Pepper-Stuffed Peppers with Chorizo, Herb Garnish, and Sour Cream

The result of using the pepper in the ingredients is an overall much lighter stuffed pepper.

We sautéed the chopped pepper and combined it with cooked rice, Monterey Jack cheese, garlic, onion, fresh cilantro and a little crumbled chorizo sausage for added spice. Served with a drizzle of lime and cumin flavored sour cream they make a nice light meal with unique flavor.

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  • Mexican Stuffed Peppers
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Pepper-Stuffed Peppers with Chorizo

Pepper-Stuffed Peppers with Chorizo

4.73 from 11 votes
  |  Leave a Review
We chopped the top third of these colorful bell peppers and sauteed them for the filling, which also includes rice, chorizo, garlic, onion, cilantro and Monterey Jack cheese.
Yield: 4 servings
Prep Time: 15 minutes mins
Cook Time : 25 minutes mins
Total Time : 40 minutes mins
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Ingredients 

  • 4 medium bell peppers, mixed colors – red, yellow, green, orange
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 or 2 links fresh chorizo sausage, casing removed
  • 1 jalapeño pepper, seeded and chopped
  • 1 cup cooked rice
  • 3/4 cup Monterey Jack cheese
  • 1/4 cup fresh cilantro, chopped

For the sour cream drizzle:

  • 3/4 cup sour cream
  • 1 tablespoon freshly squeezed lime juice
  • 1 to 2 teaspoons ground cumin

Instructions 

  • Preheat the oven to 400 °F and coat a baking dish just large enough to hold the peppers upright (an 8 or 9-inch square works well) with nonstick spray.
  • Slice the top 1/3 from each pepper, remove the stem and seeds and set aside. Lightly season the insides of the pepper bottoms with salt and pepper, then transfer to the prepared baking dish. Bake until the peppers are just beginning to soften, 10 to 12 minutes. Remove from the oven and set aside.
  • While the peppers are baking, chop the reserved tops into 1/2-inch cubes and set aside.
  • Heat the olive oil in a large pan over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking for 1 minute, then add the chorizo.
  • Sauté the sausage until cooked through, 4 to 5 minutes, using a wooden spoon to break up any large chunks of meat as it cooks. Add the chopped bell pepper along with the jalapeño. Combine well and continue cooking until the bell pepper is tender, 4 to 5 minutes longer.
  • Remove from the heat, add the rice and combine well. Add the Monterey Jack and cilantro, mix again, then taste and adjust the seasoning as desired.
  • Divide the filling between the par-cooked peppers and bake for 15 minutes, or until the peppers are tender and the filling is piping hot.
  • While the peppers bake, combine the sour cream, lime juice and cumin in a small bowl. To serve, plate the peppers and drizzle each with a little sour cream sauce. Serve the remaining sauce at the table.

Nutrition Information

Nutrition Facts
Pepper-Stuffed Peppers with Chorizo
Amount per Serving
Calories
484
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
14
g
88
%
Polyunsaturated Fat
 
17
g
Cholesterol
 
72
mg
24
%
Sodium
 
603
mg
26
%
Carbohydrates
 
29
g
10
%
Fiber
 
3
g
13
%
Sugar
 
7
g
8
%
Protein
 
17
g
34
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Sausage
 | 
Cuisine: American

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Comments

  1. Ladonna says

    February 15, 2018 at 5:53 am

    5 stars
    my daughter followed this delightful recipe for dinner during my recent visit. Her sons, husband and ME enjoyed it immensely. Now that i’ve got the recipe, I plan to share it with others.

    Reply
    • Lynne Webb says

      February 16, 2018 at 10:36 pm

      Hi Ladonna,

      So glad you enjoyed this. Thanks so much for letting us know!

      Reply
  2. Down South Mama says

    October 3, 2014 at 1:04 pm

    Thanks so much for this recipe, im going to try it tonight! Your photo is just beautiful!

    Reply
    • Lynne Webb says

      October 3, 2014 at 3:51 pm

      Hope you enjoy ~ thanks!

      Reply
  3. Leigh says

    January 13, 2014 at 2:13 pm

    I made this without the rice and was still lovely, maybe a lower carb option?

    Reply
    • Lynne Webb says

      January 13, 2014 at 5:54 pm

      Hi Leigh,

      I’m glad your low-carb version of this recipe was a success. Thanks for sharing the idea!

      Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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