A zesty alternative to stuffed peppers. Do not cook the sour cream in the sauce, as it will curdle.

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Recipe Summary

prep:
20 mins
cook:
1 hr 40 mins
total:
2 hrs
Servings:
6
Yield:
6 stuffed peppers
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Green Chile Ranchero Sauce:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat a large skillet over medium-high heat. Cook and stir chorizo, bacon, and onion in the hot skillet until the sausage and bacon are completely browned, 7 to 10 minutes. Drain and discard grease. Rinse mixture with hot water to remove as much grease as possible; drain.

  • Mix the chorizo mixture, rice, chile peppers, diced tomatoes, Monterey Jack cheese, and salsa together in a large bowl.

  • Arrange bell peppers in a baking dish. Spoon filling into the peppers. Place pepper tops on the stuffed peppers. Cover dish with aluminum foil.

  • Bake in preheated oven for 1 hour. Remove the foil and continue baking until the tops of the pepper and any exposed rice are slightly browned, about 30 minutes more.

  • Whisk enchilada sauce and ranch dressing mix together in a microwave-safe bowl.

  • Heat enchilada sauce mixture in microwave oven for 2 minutes.

  • Whisk sour cream into the enchilada sauce mixture; drizzle over the stuffed peppers.

Nutrition Facts

953 calories; protein 36.8g 74% DV; carbohydrates 92.2g 30% DV; fat 47.5g 73% DV; cholesterol 102.9mg 34% DV; sodium 1952.1mg 78% DV. Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 5 stars
05/12/2015
So good!!! My fiancé took one bite and shouted an expletive that I won't repeat here ;) I used much more cheese, and subbed in canned green chiles for the Anaheims, and I will admit that I only drained the meat, skipping the "rinsing" step that seemed to me like it would wash off all of the flavor. I can't wait to make these again! Read More
(3)
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/12/2015
So good!!! My fiancé took one bite and shouted an expletive that I won't repeat here ;) I used much more cheese, and subbed in canned green chiles for the Anaheims, and I will admit that I only drained the meat, skipping the "rinsing" step that seemed to me like it would wash off all of the flavor. I can't wait to make these again! Read More
(3)
Rating: 5 stars
06/27/2017
This recipe is exquisite. The sauce is absolutely divine. My family fell in love with this recipe. I used all 4 colors of bell peppers and my family hates cooked peppers. Not a bite was left on anyone's plate! Read More
(2)
Rating: 4 stars
10/07/2019
Great kicked up (spiced up) version of an old tried and true! Never was a big fan of stuffed peppers until now! Chorizo and roasted peppers made it so much better! Read More
(1)
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Rating: 5 stars
02/04/2018
Excellent recipe. I did make a couple of adjustments. I omitted the bacon (not missed) used a mix of cheddar and pepper jack cheeses and increased the overall cheese quantity to 1 1/2 cups and used 2 cans of chopped green chiles (mostly drained) rather than the fresh Anaheims. I also didn't bother to rinse the chorizo and onions - just drained them. It all turned out great. I had six good-sized peppers and still had stuffing left over (enough for one more large pepper) so I baked that separately in a small dish and it turned out well and was delicious just by itself. I'll definitely be making this again. Read More
Rating: 5 stars
04/27/2015
Didn't use bacon in it but the flavor was amazing! Keeping this recipe! Read More
Rating: 5 stars
02/24/2019
Great recipe! I used vegan chorizo and could have made it all vegan with vegan queso and vegan sour cream! I did add one 15 ounce can of black beans. The sour cream addition did not make sense. 1/3...16 ounce sour cream? I did not add sour cream to the enchilada sauce but just added it to the peppers before the sauce. Did not add the bacon... Good recipe for stuffed peppers! Read More
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Rating: 4 stars
12/15/2014
This was different and tasty and I really enjoyed the enchilada sauce mixture. My only complaint is that the bacon got completely lost in the dish and I felt it was a waste of bacon. The next time I make this I will cook the bacon separately until it is nice and crisp drain it on paper towels and crumble it over the finished peppers. Read More