Skip to main content New<> this month
Get the Allrecipes magazine

Chorizo-Stuffed Peppers with Green Chile Ranchero Sauce

Rated as 4.8 out of 5 Stars
14

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

Ingredients

2 h servings 953
Original recipe yields 6 servings (6 stuffed peppers)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Mix the chorizo mixture, rice, chile peppers, diced tomatoes, Monterey Jack cheese, and salsa together in a large bowl.
  4. Arrange bell peppers in a baking dish. Spoon filling into the peppers. Place pepper tops on the stuffed peppers. Cover dish with aluminum foil.
  5. 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.
  6. Whisk enchilada sauce and ranch dressing mix together in a microwave-safe bowl.
  7. Heat enchilada sauce mixture in microwave oven for 2 minutes.
  8. Whisk sour cream into the enchilada sauce mixture; drizzle over the stuffed peppers.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 953 calories; 47.5 92.2 36.8 103 1952 Full nutrition

Explore more

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

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 ...

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...

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, a...

Didn't use bacon in it, but the flavor was amazing! Keeping this recipe!

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 ti...