Chorizo Stuffed Bell Peppers

These are always a hit! Wifey & I always have left overs but they never last 24 hours ?
NOTE: For a more meaty pepper, replace the potato with another 1/2 pound of chorizo (for a total of 1 pound)


  1. 6 Bell Peppers
  2. 1/2-1 pound chorizo
  3. 1 small potato (optional)
  4. 1 small onion
  5. 4 cloves minced garlic
  6. To taste salt & pepper
  7. 1 tbspn Worcestershire sauce
  8. 1 bushel cilantro
  9. 1/2 cup sliced parsley
  10. 1 can black or red beans
  11. 1 can hot rotel (or equivalent)
  12. 1/2 cup rice
  13. 1/2 cup Habanero Jack Shredded cheese
  14. 1 1/4 cup Mexican Blend Shredded cheese


  1. Preheat oven to 350• F, dice onion and potato, chop cilantro, and slice parsley

  2. Cut caps off and decore bell peppers ? bring a large pot to boil and boil peppers for about 6 minutes. Set aside in glass baking dish.

  3. Add chorizo, potatoes ?, onions, Garlic, salt, and pepper to a large saucepan and brown. NOTE: if you’d like a more meaty pepper you can replace the potato with another half pound of chorizo.

  4. Drain beans and rotel, add to saucepan with Worcestershire sauce, cilantro, parsley, and rice ?. Cover and simmer for 5 minutes.

  5. Mix in Habanero Jack and 1/2 cup of Mexican blend cheese until melted

  6. Add to bell peppers, sprinkle rest of cheese ? atop each pepper, cover with tin foil and back for 30 minutes

  7. FINITO! Share a cooksnap & let us know how you liked it!

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