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.
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)
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.
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.
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.
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.
Place peppers cut side-up in a baking dish. Spoon chorizo mixture into each pepper and top with the remaining cheese and pepper tops.
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.
Bake until peppers are tender, about 30-35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
Serve with cilantro and extra peppers, if desired. Enjoy.