Recipe: Perfect Chorizo Stuffed Bell Peppers

Chorizo Stuffed Bell Peppers.

Chorizo Stuffed Bell Peppers highly diverse and have mind flavor that unique. Few kinds of Chorizo Stuffed Bell Peppers recipes are also sufficient convenient to process and dont take lengthy. Although not everybody likes Chorizo Stuffed Bell Peppers food, currently several people are getting attached and like the sundry Chorizo Stuffed Bell Peppers foods on hand. This can be seen of the number of restaurants that prepare Chorizo Stuffed Bell Peppers as one of the dishes. You can have Chorizo Stuffed Bell Peppers using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chorizo Stuffed Bell Peppers

1. Prepare 6 of bell peppers, tops cut off and seeded.
2. You need 1 pound of chorizo sausage.
3. Prepare 1 stalk of minced celery.
4. Prepare 1-2 of minced carrots.
5. You need of Medium sized onion chopped.
6. Prepare 4 cloves of minced garlic.
7. You need 1 (14.5 ounce) of fire roasted chopped tomatos, or regular chopped tomatoes.
8. Prepare 1 tablespoon of Worcestershire sauce.
9. It's Handful of fresh parsley chopped.
10. It's Handful of fresh basil chopped.
11. You need 3/4 cup of uncooked long grain rice.
12. Prepare 3/4 cup of water.
13. It's 1/3 cup of shredded Monterey Jack cheese.
14. It's 1/3 cup of shredded Cheddar cheese.
15. It's 1/3 cup of shredded Mozzarella Cheese.
16. Prepare 1 (10.75 ounce) of can of tomato soup.

Chorizo Stuffed Bell Peppers step by step

1. Bring large pot of water to a boil. Place prepped peppers in boiling water, cook 5 minutes. Remove, set aside to cool..
2. Preheat oven to 350 degrees farenheit.
3. In a large skillet, cook chorizo until almost brown, Drain fat if needed. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5minutes. Season with salt and pepper if you like. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice and water. Cover, and simmer until rice is cooked, 15-20 minutes. Remove from heat, and mix in Monterey Jack, Cheddar and Mozzarella cheeses..
4. Place peppers upright in a baking dish,(I used my lasagna pan.) Fill each pepper with the chorizo mixture. Sprinkle extra cheese on top..
5. In a small bowl, combine tomato soup with just enough water to make a gravy consistency. Pour over peppers. Cover with foil. Bake 30 minutes..
6. NOTE: I wasn't sure about this tomato soup thing but I did it. It was good, but next time I will consider using tomato sauce or maybe salsa..
7. Enjoy!.

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