Chorizo Stuffed Peppers

How to make Chorizo Stuffed Peppers.


  • 4 large bell peppers, halved, cored and seeds removed
  • 1 tsp olive oil
  • 1/2 red onion, diced
  • 3 cloves garlic, minced
  • 1/2 lb spicy chorizo
  • 1 tbsp tomato paste
  • 8 oz diced tomatoes
  • 1 tsp Italian seasoning
  • 1/2 tsp chilli powder
  • 1 cup black beans, rinsed and drained
  • 1 cup cooked rice
  • 2 cups shredded cheddar cheese, divided
  • avocado, cilantro, sour cream, for topping, optional


  1. Pre-heat the oven to 375F and add 1/4″ water to the bottom of a 9 x 13″ baking dish or similar sized casserole dish.
  2. Place the open bell peppers, arranged side by side, into the baking dish.
  3. In a large pan on the stove, over medium-high heat, warm the olive oil and then add the diced onion, cooking for 5 minutes or until translucent.
  4. Add the garlic and cook for an additional minute.
  5. Add the chorizo, and cook until the meat has browned.
  6. Drain any excess oil, if there is any.
  7. Stir in the tomato paste, diced tomatoes, Italian seasoning and chilli powder.
  8. Add the black beans, cooked rice, and 1 cup of the cheese.
  9. Stir to combine, then remove from heat.
  10. Fill the peppers to the top with stuffing, about 1/4 cup to 1/3 cup.
  11. Cover the pan tightly with aluminum foil, and place in the oven to bake for 20 minutes.
  12. Remove the pan from the oven, and remove the foil, sprinkling the remaining cup of shredded cheese over the tops of the peppers.
  13. Cook for an additional 15 minutes, or until the peppers are fork tender.
  14. Place the pan under the broiler for 1-2 minutes to turn the cheese to a golden brown.
  15. Serve immediately, with avocado, cilantro and sour cream (optional).
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