Chorizo Stuffed Peppers

These chorizo stuffed peppers are a super easy meal that the whole family will love. Cheesy, stuffed peppers with rice, beans and chorizo!

Stuffed peppers! They’re all the rage, haven’t you heard?

I used to make stuffed peppers a lot before I had kids, and then I just didn’t really make them again, for whatever reason. Perhaps I just assumed the kids wouldn’t eat them? Anyway, I started making them again recently and what do you know, everyone loved them! Except for Hattie. But Hattie doesn’t count, because if it’s not “noonies” (noodles) she’s not into it. 

That’s another story for another day!

Anyway, if you’re a fan of chorizo, cheese, and peppers you will LOVE these chorizo stuffed peppers!

How do you make stuffed peppers?

Lucky for you, this recipe can be done in under an hour! It’s a great one for a weeknight dinner. The stuffing can even be prepped or made ahead of time, making this even easier to throw into the oven!

You’ll want to start this recipe by gently coring 3 large bell peppers and removing the membranes and seeds. (Membranes is such a gross word). I kept the stem in tact for this recipe, since I just think it looks nice – but you can definitely remove it, if you prefer!

You can use any color bell pepper, but we all love red peppers the best.

Once the peppers are prepared, place them in a 9 x 13″ baking dish with about 1/4″ water in the bottom. The water will help to steam the peppers when they’re in the oven!

Now, prepare the filling!

In a large pan on the stove, sauté the onion over medium-high heat in some olive oil. Add the garlic and cook for another minute, before adding the chorizo, cooking until browned. Next, add the tomato paste, diced tomatoes, rice, beans and 1 cup of cheese. 

Fill the pepper vessels to the top with stuffing, about 1/4 – 1/3 cup. You may have leftover stuffing, but its delicious in a wrap the next day or just on its own as an easy lunch!

Cover the pan with aluminum foil, and bake at 375 F for 20 minutes. Remove the foil, top with extra cheese, and cook for another 15 minutes. You might want to put the pan under the broiler for a couple of minutes to get that nice golden browning on top!

How delicious does that look!?

What do you top stuffed peppers with?

We think serving these peppers with avocado and sour cream is perfect, but you could also think about adding:

• hot sauce
• cilantro
• salsa
• extra cheese
• shredded lettuce

Do you have to use chorizo for this recipe?

I think chorizo is DELICIOUS but if you’re not a fan you could certainly use ground beef or even ground turkey or chicken. Since this chorizo has a bit of spice to it, you might want to add additional seasonings to the meat, such as a pinch of paprika, cumin or chili powder.

Are these stuffed peppers low-carb?

Since the stuffing contains rice, the recipe as it is, is not low-carb or keto. It is, however, gluten-free! 

If you wanted to make this recipe low-carb, you could easily swap the rice for cauliflower rice. Add the cooked cauliflower rice to the dish at the same time as the recipe asks for the rice to be added.

Here are some low-carb recipes from the blog if you’re looking for some ideas!

Enjoy!

Some of my other favorite recipes from the blog you might enjoy:

• pepper poppers
• 3 ingredient chicken taco meat
• cast iron chorizo and caramelized onion pizza

Chorizo Stuffed Peppers

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5 from 4 reviews

• Author: Katherine | Love In My Oven
• Total Time: 1 hour
• Yield: 4-5 servings 1x

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Description

These chorizo stuffed peppers are a super easy meal that the whole family will love. Cheesy, stuffed peppers with rice, beans and chorizo!

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Ingredients

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• 3 large bell peppers, halved, cored and seeds removed*
• 1 tsp olive oil
• 1/2 red onion, diced
• 3 cloves garlic, minced
• 1/2 lb spicy chorizo
• 1 tbsp tomato paste
• 8 oz diced tomatoes
• 1 tsp Italian seasoning
• 1/2 tsp chili powder
• 1 cup black beans, rinsed and drained
• 1 cup cooked rice**
• 2 cups shredded cheddar cheese, divided
• optional: avocado, cilantro, sour cream, for topping

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Instructions

1. Preheat the oven to 375 F and add 1/4″ water to the bottom of a 9 x 13″ baking dish or similar sized casserole dish. Place the open bell peppers, arranged side by side, into the baking dish.
2. In a large pan on the stove, over medium-high heat, warm the olive oil and then add the diced onion, cooking for 5 minutes or until translucent. Add the garlic and cook for an additional minute. Add the chorizo, and cook until the meat has browned. Drain any excess oil, if there is any.
3. Stir in the tomato paste, diced tomatoes, Italian seasoning and chili powder. Add the black beans, cooked rice, and 1 cup of the cheese. Stir to combine, then remove from heat.
4. Fill the peppers to the top with stuffing, about 1/4 cup to 1/3 cup. You may have leftover stuffing! Cover the pan tightly with aluminum foil, and place in the oven to bake for 20 minutes.
5. Remove the pan from the oven, and remove the foil, sprinkling the remaining cup of shredded cheese over the tops of the peppers. Cook for an additional 15 minutes, or until the peppers are fork tender. Place the pan under the broiler for 1-2 minutes to turn the cheese to a golden brown. Serve immediately, with avocado, cilantro and sour cream (optional).

Leftovers can be stored in an airtight container, in the fridge, for 3-4 days. Reheat the peppers in the microwave or in the oven at 275 F for 15 minutes.

Make Ahead: To prep ahead, core and slice the peppers as directed and store them in the fridge. Prep the stuffing as directed and store it in the fridge, in an airtight container, for up to 3 days. Add it to the peppers and cook as directed.

Notes

*Use any color bell pepper you prefer.

**To keep this recipe low-carb, swap the rice for cooked cauliflower rice

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: dinner
• Method: oven bake
• Cuisine: American

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