Chorizo Stuffed Bell Peppers

Name: Chorizo Stuffed Bell Peppers
Total time: 7200 s
Yield: 6 servings
Cuisine: American
Ingredients: 6 Bell Peppers; 1/2-1 pound chorizo; 1 small potato (optional); 1 small onion; 4 cloves minced garlic; To taste salt & pepper; 1 tbspn Worcestershire sauce; 1 bushel cilantro; 1/2 cup sliced basil; 1 can black or red beans; 1 can hot rotel (or equivalent); 1/2 cup rice; 1/2 cup Habanero Jack Shredded cheese; 1 1/4 cup Mexican Blend Shredded cheese

Chef Weird Beard @ChefWeirdBeard

San Antonio, Texas

These are always a hit! Wifey & I always have left overs but they never last 24 hours 😂
NOTE: For a more meaty pepper, replace the potato with another 1/2 pound of chorizo (for a total of 1 pound)

Chef Weird Beard @ChefWeirdBeard

San Antonio, Texas

These are always a hit! Wifey & I always have left overs but they never last 24 hours 😂
NOTE: For a more meaty pepper, replace the potato with another 1/2 pound of chorizo (for a total of 1 pound)

Saved

Ingredients

2 hours

6 servings

6Bell Peppers
1/2-1 poundchorizo
1small potato (optional)
1small onion
4 clovesminced garlic
To tastesalt & pepper
1 tbspnWorcestershire sauce
1bushel cilantro
1/2 cupsliced basil
1 canblack or red beans
1 canhot rotel (or equivalent)
1/2 cuprice
1/2 cupHabanero Jack Shredded cheese
1 1/4 cupMexican Blend Shredded cheese

Saved

Steps

2 hours

1

Preheat oven to 350• F, dice onion and potato, chop cilantro, and slice Basil
2

Cut caps off and decore bell peppers 🌶 bring a large pot to boil and boil peppers for about 6 minutes. Set aside in glass baking dish.
3

Add chorizo, potatoes 🥔, onions, Garlic, salt, and pepper to a large saucepan and brown. NOTE: if you’d like a more meaty pepper you can replace the potato with another half pound of chorizo.
4

Drain beans and rotel, add to saucepan with Worcestershire sauce, cilantro, parsley, and rice 🍚. Cover and simmer for 5 minutes.
5

Mix in Habanero Jack and 1/2 cup of Mexican blend cheese until melted
6

Add to bell peppers, sprinkle rest of cheese 🧀 atop each pepper, cover with tin foil and bake for 30 minutes
7

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