Recipes

Chorizo-Stuffed Peppers with Green Chile Ranchero Sauce

Name: Chorizo-Stuffed Peppers with Green Chile Ranchero Sauce
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Ingredients: 1 pound chorizo sausage; 5 slices bacon, finely chopped; 0.5 small onion, finely chopped; 3 cups cooked brown rice; 2 roasted Anaheim chile peppers, peeled and chopped; 1 (14.5 ounce) can petite diced tomatoes; 1 cup shredded Monterey Jack cheese; 0.25 cup salsa; 6 bell peppers, tops and seeds removed; 1 (14.5 ounce) can green chile enchilada sauce; 1 tablespoon ranch dressing mix; 0.33333334326744 (16 ounce) container sour cream

4.7

(7)

7 Reviews

4 Photos

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

Recipe by Kristen Foery

Published on April 2, 2019

4

Prep Time:

20 mins

Cook Time:

1 hrs 40 mins

Total Time:

2 hrs

Servings:

6

Yield:

6 stuffed peppers

Jump to Nutrition Facts

Ingredients

1 pound chorizo sausage
5 slices bacon, finely chopped
½ small onion, finely chopped
3 cups cooked brown rice
2 roasted Anaheim chile peppers, peeled and chopped
1 (14.5 ounce) can petite diced tomatoes
1 cup shredded Monterey Jack cheese
¼ cup salsa
6 bell peppers, tops and seeds removed

Green Chile Ranchero Sauce:

1 (14.5 ounce) can green chile enchilada sauce
1 tablespoon ranch dressing mix
⅓ (16 ounce) container sour cream

Directions

Preheat oven to 350 degrees F (175 degrees C).
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 (per serving)

953	Calories
48g	Fat
92g	Carbs
37g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 953
% Daily Value *
Total Fat 48g	61%
Saturated Fat 20g	98%
Cholesterol 103mg	34%
Sodium 1952mg	85%
Total Carbohydrate 92g	34%
Dietary Fiber 8g	27%
Total Sugars 9g
Protein 37g
Vitamin C 179mg	897%
Calcium 261mg	20%
Iron 6mg	34%
Potassium 1271mg	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.