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Chorizo sausage stuffed pepper on a plate with a fork to the side.
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Chorizo Sausage Stuffed Peppers

These Chorizo Sausage Stuffed Peppers are packed full of delicious Mexican flavors! With spicy chorizo, veggies, and cooked rice, it makes a perfectly balanced meal.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Servings: 6
Calories: 520kcal
Author: Karin and Ken

Ingredients

For the stuffed peppers

  • 3 bell peppers I used red orange and yellow.
  • 3 tablespoons olive oil divided
  • 1 pound Mexican chorizo
  • 1 cup cooked rice white or brown
  • ½ cup cooked quinoa
  • ½ cup southwest corn
  • 1 10-ounce can green chilis chopped and drained
  • 2 Roma tomatoes diced
  • ½ tablespoon minced garlic
  • 2 cups Mexican mix shredded cheese divided
  • ½ cup black beans drained
  • 1 teaspoon smoked paprika
  • 1 tablespoon onion powder
  • Chopped fresh cilantro for garnish optional

For the flavored sour cream

Instructions

  • Prep. Preheat the oven to 425°F and grease a baking dish with non-stick cooking spray.
  • Prepare the peppers. Half the peppers lengthwise and remove the seeds and the fibrous insides. Place them in the baking dish, cut side up, and brush the insides with olive oil.
  • Bake. Bake the peppers uncovered for 10 minutes if you like them a bit crisp or for 20 minutes if you want softer peppers.
  • Brown the chorizo. While the bell peppers bake, make the filling. Heat the rest of the olive oil in a skillet over medium-high heat. Add the chorizo and cook until nicely browned, breaking it apart as you go.
  • Put it all together. In a large bowl, mix together the chorizo, rice, quinoa, corn, green chilis, tomatoes, 1 cup cheese, black beans, smoked paprika, garlic, and onion powder.
  • Assemble. Spoon the filling into the peppers and top with the remaining cheese.
  • Bake (again). Bake the stuffed pepper for 10 minutes or until the cheese has melted.
  • Make the flavored sour cream. While the peppers are baking, whisk together the sour cream and taco seasoning in a small bowl.
  • Serve. Serve the peppers warm with the flavored sour cream and chopped fresh cilantro.

Video

Notes

  • Make it ahead. Sometimes, I like to have the stuffed peppers prepared before dinner to make things easier. Assemble them the day ahead, cover the baking dish with plastic wrap, and store them in the refrigerator for up to 24 hours before baking.
  • Don’t overbake. Since you are technically baking the peppers twice, do not bake them too long so they don’t become mushy.
  • Drain the veggies. Canned corn, green chiles, and even the black beans must be drained thoroughly so you don’t have a wet and soggy filling.

Nutrition

Calories: 520kcal | Carbohydrates: 25g | Protein: 21g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 114mg | Sodium: 328mg | Potassium: 378mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3244IU | Vitamin C: 94mg | Calcium: 343mg | Iron: 2mg