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Chorizo Stuffed Bell Peppers

Rated as 4.59 out of 5 Stars
10

"Bell peppers are stuffed with a spicy blend of chorizo, onions, garlic, fresh herbs, Worcestershire, three kinds of cheese, and rice. If you have a taste for spice, you'll love them. Don't let the number of ingredients scare you!"
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Ingredients

1 h 40 m servings 559
Original recipe yields 6 servings

Directions

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  1. Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, about 15 minutes. Remove from heat, and mix in Monterey Jack, Cheddar, and Mozzarella cheeses.
  4. Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.
  5. In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. Pour generously over peppers. Cover with foil.
  6. Bake in preheated oven about 30 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 559 calories; 35.4 33.9 27.6 83 1478 Full nutrition

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Reviews

Read all reviews 138
  1. 181 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Absolutely fantastic! I did a few things differently though. One, in order to make it spicy I minced two green Serrano peppers and added it in with the other herbs. This is pretty spicy so if...

Most helpful critical review

These were ok but, as written, I thought the filling was very thin and pretty bland. I added more seasoning - cayenne pepper, garlic powder, lots and lots of freshly ground pepper - which improv...

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Absolutely fantastic! I did a few things differently though. One, in order to make it spicy I minced two green Serrano peppers and added it in with the other herbs. This is pretty spicy so if...

Excellent! When stuffing peppers, I cut the green stem just even with the pepper, then cut off the bottom of the pepper for the opening - they stand up better when baking. Of course, they still ...

Wow! Truly amazing! I used red bell peppers and different cheeses and it came out looking, smelling and tasting wonderful. I didn't see what the tomato sauce poured over it would do other than s...

These were ok but, as written, I thought the filling was very thin and pretty bland. I added more seasoning - cayenne pepper, garlic powder, lots and lots of freshly ground pepper - which improv...

I can't give this 5 because I didn't stick to it fully. However, it was an excellent starting point. Beware when buying chorizo... if you don't have access to a mexican buthcher shop that ma...

I modified this recipe quite a bit; I used ground beef instead of the chorizo and made a batch of mexican rice instead of plain rice and added it to the mixture using the rest of the ingredients...

These were very good. My husband and kids loved them...I made them with homemade chorizo which I highly reccomend I use Anne's homemade chorizo from this site its simple and quick to make. Inste...

Used ground beef and added some chili powder, cumin and cayenne pepper. My husband and coworkers loved them!

Really good. The grocery store was running short on green bell peppers. Red peppers work well too.