"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."
Tex-Mex Chorizo & Beef Stuffed Peppers
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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
ingredients
- 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
ingredients
- 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)
Method
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.