Bell Peppers Stuffed With Chorizo and Cheese
Recipe: #18815
May 04, 2015
Categories: Pork Sausage, Cheese, Monterey Jack, Peppers, Oven Bake, more
"This is from an old newspaper clipping. I don't know which paper. You can use any spicy sausage in place of the chorizo."
Original is 4 servings
Ingredients
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- FILLING
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- SAUCE
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Nutritional
- Serving Size: 1 (676.2 g)
- Calories 805.2
- Total Fat - 54 g
- Saturated Fat - 20.6 g
- Cholesterol - 167.7 mg
- Sodium - 4051.9 mg
- Total Carbohydrate - 38.9 g
- Dietary Fiber - 11.2 g
- Sugars - 15 g
- Protein - 40.9 g
- Calcium - 456.7 mg
- Iron - 3.9 mg
- Vitamin C - 56.8 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
Remove seeds from peppers and set aside.
Step 3
Make stuffing: Saute onion in olive oil until soft.
Step 4
Add garlic and remove from heat.
Step 5
Add sausage, rice and cheese.
Step 6
Add egg, mix well, and set aside.
Step 7
Make sauce: Place all sauce ingredients in saucepan.
Step 8
Bring to a boil, reduce heat and simmer 10 minutes.
Step 9
Use a spoon to chop tomatoes coarsely.
Step 10
Stuff peppers with chorizo mixture.
Step 11
Pour sauce into a glass or enamel baking dish.
Step 12
Arrange peppers on sauce, open side up.
Step 13
Cover with foil and bake for 45 minutes.
Step 14
Remove foil and bake an additional 15 minutes.
Step 15
Spoon sauce over peppers.
Tips
No special items needed.
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