Bell Peppers Stuffed With Chorizo and Cheese
May 04, 2015
Categories: Comfort Food, Main Dish, Pork, Pork Sausage, Dairy, Cheese, Monterey Jack, Vegetables, 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."
- 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
Preheat oven to 350°F.
Remove seeds from peppers and set aside.
Make stuffing: Saute onion in olive oil until soft.
Add garlic and remove from heat.
Add sausage, rice and cheese.
Add egg, mix well, and set aside.
Make sauce: Place all sauce ingredients in saucepan.
Bring to a boil, reduce heat and simmer 10 minutes.
Use a spoon to chop tomatoes coarsely.
Stuff peppers with chorizo mixture.
Pour sauce into a glass or enamel baking dish.
Arrange peppers on sauce, open side up.
Cover with foil and bake for 45 minutes.
Remove foil and bake an additional 15 minutes.
Spoon sauce over peppers.
Tips & Variations
No special items needed.