Steps to Make Speedy Chorizo Stuffed Bell Peppers

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, chorizo stuffed bell peppers. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Chorizo Stuffed Bell Peppers is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Chorizo Stuffed Bell Peppers is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook chorizo stuffed bell peppers using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Chorizo Stuffed Bell Peppers:

1. Make ready 6 bell peppers, tops cut off and seeded
2. Take 1 pound chorizo sausage
3. Prepare 1 stalk minced celery
4. Get 1-2 minced carrots
5. Make ready Medium sized onion chopped
6. Prepare 4 cloves minced garlic
7. Make ready 1 (14.5 ounce) fire roasted chopped tomatos, or regular chopped tomatoes
8. Get 1 tablespoon Worcestershire sauce
9. Make ready Handful fresh parsley chopped
10. Take Handful fresh basil chopped
11. Prepare 3/4 cup uncooked long grain rice
12. Get 3/4 cup water
13. Make ready 1/3 cup shredded Monterey Jack cheese
14. Take 1/3 cup shredded Cheddar cheese
15. Take 1/3 cup shredded Mozzarella Cheese
16. Get 1 (10.75 ounce) can of tomato soup

Steps to make Chorizo Stuffed Bell Peppers:

1. Bring large pot of water to a boil. Place prepped peppers in boiling water, cook 5 minutes. Remove, set aside to cool.
2. Preheat oven to 350 degrees farenheit
3. In a large skillet, cook chorizo until almost brown, Drain fat if needed. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5minutes. Season with salt and pepper if you like. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice and water. Cover, and simmer until rice is cooked, 15-20 minutes. Remove from heat, and mix in Monterey Jack, Cheddar and Mozzarella cheeses.
4. Place peppers upright in a baking dish,(I used my lasagna pan.) Fill each pepper with the chorizo mixture. Sprinkle extra cheese on top.
5. In a small bowl, combine tomato soup with just enough water to make a gravy consistency. Pour over peppers. Cover with foil. Bake 30 minutes.
6. NOTE: I wasn't sure about this tomato soup thing but I did it. It was good, but next time I will consider using tomato sauce or maybe salsa.
7. Enjoy!

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