Peppers Stuffed with Chorizo and Rice
Elevate your dinner game with these irresistible Peppers Stuffed with Chorizo and Rice, a bold and flavorful dish that's as satisfying as it is visually stunning. Vibrant bell peppers are filled to the brim with a savory blend of smoky chorizo, fluffy rice, and tender vegetables, all seasoned with fragrant smoked paprika and cumin. Topped with gooey melted cheddar cheese, these stuffed peppers bake to perfection, creating a comforting meal with a deliciously crispy and cheesy crust. With just 20 minutes of prep and a total cooking time of under an hour, this recipe is perfect for weeknight dinners or easy entertaining. Serve these stuffed peppers with a sprinkle of fresh parsley for an eye-catching garnish that adds a pop of color and flavor. This crowd-pleasing recipe is a must-try for fans of hearty, Spanish-inspired comfort food!
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Recipe Information
Ingredients
- 4 whole bell peppers
- 2 tablespoons olive oil
- 250 grams chorizo (fresh or cured)
- 1 large onion
- 3 pieces garlic cloves
- 1.5 cups cooked white rice
- 400 grams diced tomatoes (canned)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Wash the bell peppers, then cut off the tops and remove the seeds and membranes. If necessary, trim the bottoms slightly so they stand upright, taking care not to cut a hole.
Place the peppers upright in a baking dish and set aside.
Heat the olive oil in a large skillet over medium heat.
Add the chorizo to the skillet and cook until browned and fully cooked, breaking it into small pieces with a spoon, about 5 minutes.
Add the diced onion and minced garlic to the skillet and sauté until the onion is soft and translucent, about 3-4 minutes.
Stir in the cooked rice, diced tomatoes, smoked paprika, ground cumin, salt, and black pepper. Mix until well combined and cook for 2-3 minutes to let the flavors meld.
Remove the skillet from heat and let the filling cool slightly.
Spoon the chorizo and rice mixture evenly into the prepared bell peppers, packing it down gently with a spoon.
Sprinkle shredded cheddar cheese generously over the top of each stuffed pepper.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let the peppers cool for a few minutes before serving.
Garnish with chopped fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
2452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.4 g | 208% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 8541 mg | 371% | |
| Total Carbohydrate | 146.1 g | 53% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 40.1 g | ||
| Protein | 109.7 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1086 mg | 84% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3323 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
