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Spicy Chorizo Stuffed Peppers
Two 3-oz smoked chorizo links, diced and cooked, get stirred into long-grain white rice, a 15-oz can of black beans, and a 14.5-oz can of fire-roasted tomatoes with chipotle peppers — the undrained tomatoes provide both moisture and a smoky heat that builds as the filling bakes. Eight bell pepper halves hold the filling, topped with one and a half cups of Mexican cheese blend. Four servings come from one baking dish in about an hour. Assemble the evening before and refrigerate unbaked; add 10 minutes to the oven time when starting cold.
Equipment
- Oven
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
- 1Preheat the oven to 375°F. In a 2-quart saucepan, bring the water to a boil over medium-high heat. Stir in the rice, reduce the heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the rice is tender.
- 2In a medium bowl, mix the diced chorizo, black beans, undrained tomatoes, 1 cup of the cheese, and the cooked rice. Place the hollowed pepper halves, cut sides up, in an ungreased 13x9-inch glass baking dish.
- 3Spoon about 2/3 cup of the rice mixture into each pepper half, mounding it slightly on top. Pack the filling gently so it holds together while baking.
- 4Cover the baking dish tightly with foil. Bake for 35 to 40 minutes, or until the peppers are crisp-tender and the filling is thoroughly heated.
- 5Remove the foil and sprinkle the tops of the peppers with the remaining 1/2 cup of cheese and the chopped green onions. Bake for 5 minutes longer until the cheese is completely melted.
Notes
- Make ahead: Freeze the assembled, unbaked peppers tightly covered in the baking dish for up to 3 months. Thaw overnight in the refrigerator before baking.
- Swap: For a milder flavor, substitute the fire-roasted tomatoes with chipotle peppers for plain fire-roasted tomatoes or a can of diced tomatoes with green chiles.
- Storage: Keep leftover baked peppers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven.
