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Spicy Chorizo-Stuffed Peppers
Smoky chorizo and hearty black beans come together in these colorful stuffed bell peppers. Fire-roasted tomatoes with chipotle add a deep, warming spice to the rice filling. A generous handful of melted Mexican cheese brings everything together into a comforting weeknight dinner. You can easily assemble these ahead of time and freeze them for busy evenings. Just pop them in the oven when you need a satisfying, all-in-one meal.
Ingredients
- 1⅓ cups water
- ⅔ cup uncooked regular long-grain white rice
- 2 smoked chorizo sausage links (3 oz each), diced (1¼ cups)
- 1 can (15 oz) black beans, drained, rinsed
- 1 can (14.5 oz) fire-roasted tomatoes with chipotle peppers, undrained
- 1½ cups shredded Mexican cheese blend (6 oz)
- 4 medium red or green bell peppers or 2 of each, cut in half lengthwise, seeds and membranes removed
- 4 medium green onions, chopped (¼ cup)
Instructions
- 1Bring the water to a boil in a saucepan over medium-high heat. Stir in the rice, reduce the heat to low, and cover. Simmer for 15 minutes until the water is absorbed and the rice is tender.
- 2Combine the diced chorizo, black beans, undrained tomatoes, one cup of the Mexican cheese blend, and the cooked rice in a mixing bowl. Arrange the hollowed bell pepper halves cut-side up in a glass baking dish.
- 3Fill each bell pepper half with about two-thirds of a cup of the rice and sausage mixture, mounding it slightly on top.
- 4Seal the baking dish tightly. If making ahead, freeze for up to three months and thaw overnight in the refrigerator before cooking.
- 5Preheat the oven to 375°F. Bake the covered peppers for 35 to 40 minutes until the peppers soften and the filling is hot throughout.
- 6Remove the cover and top the peppers with the remaining half cup of cheese and the chopped green onions. Return to the oven for 5 minutes until the cheese melts completely.
- 7Serve the stuffed peppers hot. For a milder variation, replace the chipotle tomatoes with plain fire-roasted tomatoes or diced tomatoes with green chiles.