Chorizo Stuffed Peppers
CREATIVE MEALS

Recipe by Michael T. Paszkiet
Ivy Tech Campus
2012 Chorizo Contest
- Prep Time: 15-30 minutes
- Start to Finish: 1 hour
- 4 Servings
- 15 oz. canned Tomato Sauce
- ¼ tsp. dried basil
- ½ tsp. dried garlic powder
- ½ tsp. dried parsley
- ½ tsp. dried oregano
- ½ cup uncooked medium grain white rice, cook as directed on package
- 1 tbsp. Olive Oil
- 6 oz. El Popular Chorizo
- ½ cup onion, diced
- 1 cup shredded Mozzarella Cheese
- Salt and pepper, to taste
- 4 red bell pepper
- Preheat oven to 350 F. mix the first five ingredients together and set aside. Cook rice according to direction.
- Add olive oil to skillet with chorizo, add onions and continue to brown. Drain and put chorizo onion mixture into a bowl with cooked rice let cool then add mozzarella cheese. Stir in tomato mixture, add salt and pepper to taste.
- Meanwhile, cut tops of clean red bell peppers off and deseed, and removed soft rib part. In a pot add water and bring water to boil add peppers for about 4 minutes continue to boil. Using tongs remove peppers not to break peppers.
- Fill each cavity with chorizo mixture and place in 6 x6 pan. Fill bottom of pan with about ½ inch of water. Cover pepper with tomato mixture and cover with foil. Cook about ½ hour or until peppers reach 165F.
- Garnish with cilantro leaves.