Chorizo & Fire Roasted Tomato Stuffed Bell Peppers
(3)
Prep time: 20mins
Cook time: 18mins
Serves or Makes: 4 servings

Recipe Card

ingredients

  • 4 large bell peppers
  • 2 tablespoons olive oil
  • 1 pound chorizo
  • 2 cups cooked white rice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 ounce) can Muir Glen Fire Roasted Crushed Tomatoes
  • Queso fresco (optional), for topping
  • Fresh cilantro (optional), for topping

Method

  • Step 1

    Preheat the oven to 400°F . Add a small amount of olive oil to a square baking dish to coat. Set aside.

  • Step 2

    Prep bell peppers by cutting off the top portion and then removing any seeds or white core from the bell peppers. Set peppers aside.

  • Step 3

    Heat a skillet over medium heat for a few minutes. Once hot, add the olive oil to the skillet and continue to heat for another minute.

  • Step 4

    Add the chorizo and cook until crispy, about 5-7 minutes on medium heat.

  • Step 5

    In a large bowl, add the cooked chorizo, cooked white rice, salt, black pepper and Muir Glen Fire-Roasted Crushed Tomatoes. Stir to combine.

  • Step 6

    Add rice stuffing to the bell peppers until each is filled.

  • Step 7

    Place the bell peppers, standing up, in the baking dish and bake for 20 minutes.

  • Step 8

    Top with cheese and cilantro if desired.