Tex-Mex Chorizo & Beef Stuffed Peppers

"Chorizo & ground beef stuffed peppers with rice, loaded with cheese and chilies to add the right amount of heat. The chorizo delivers a robust flavor, succulent richness, and a varied texture. It’s really, really good. Let’s just say there won’t be leftovers. Tex-Mex style stuffed peppers with chorizo, beef, rice and plenty of cheese. And of course chilies for some heat. It’s a killer and actually really easy to make. It’s comfort food without a carbs overload. Brimming with a meaty vegetable-and-rice filling, taco seasoning and the rich, robust flavor from the chorizo, these edible bowls are a perfect dinner. Whatever you do, just don’t skimp on the cheese for it to be true Tex-Mex."
-- @anna_s_table

A Note from Feedfeed

These peppers are given a Tex-Mex spin. They are stuffed chorizo & ground beef rice, lots of cheese and chilies. The chorizo gives these peppers a robust flavor and varied texture, while the chilis supply just the right amount of heat.

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  • Recipe Card
Prep time 15mins
Cook time 1hr
Serves or Makes: 4

Recipe Card

For the Bell Peppers


  • 8 bell peppers
  • 1/3 pound spicy chorizo, cubed
  • 1/2 cup rice
  • 3/4 cup grated mozzarella
  • 3/4 cup grated cheddar
  • 1/2 cup (1/2 cup) corn kernels
  • 1/4 cup black beans
  • 1/2 cup cherry tomatoes, halved, plus (1/4 cup) cherry tomatoes
  • 3 tablespoons olive oil
  • 1 shallot, finely chopped
  • 4 garlic cloves, finely chopped or grated
  • 3 tablespoons tomato paste, divided
  • 1/4 cup vegetable broth
  • fresh cilantro for serving

For the Taco Seasoning


  • 1 teaspoon cayenne pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano
  • 2 teaspoons smoked paprika powder
  • salt + black pepper
  • 1 fresh (or dried) chopped chili pepper, like chipotle or padron (or more for your own taste)
  • 1 tablespoon chopped pickled jalapeños or banana peppers (more for your own taste)


  • Step 1

    Preheat the oven to 200°C (400°F). Cook the rice in salted water according to package instructions. Remove the tops and cores from the peppers, but don’t throw them away.

  • Step 2

    In a large skillet, heat the oil over medium high heat. Add the ground beef, cook until slightly browned, breaking up with a wooden spoon, for about 2 minutes. Then add the chorizo. Cook for 5 minutes.

  • Step 3

    In the meantime, finely chop the shallot and garlic cloves. Add to the skillet and cook for 3 minutes, until soft and fragrant. Stir in the taco seasoning and tomato paste. Simmer for 3 minutes.

  • Step 4

    Add corn kernels, cherry tomatoes and black beans. Stir in the cooked rice and half of the cheeses. Taste and season with salt and pepper.

  • Step 5

    Place peppers cut side-up in a baking dish. Spoon chorizo mixture into each pepper and top with the remaining cheese and pepper tops.

  • Step 6

    Combine the broth with tomato paste, olive oil salt and pepper in a bowl and pour between the peppers and finish off with cherry tomatoes. Then cover the baking dish with aluminum foil.

  • Step 7

    Bake until peppers are tender, about 30-35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.

  • Step 8

    Serve with cilantro and extra peppers, if desired. Enjoy.

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