Here in the land of eternal summer, we’ve finally been having some cooler days. While it is nothing at all like what most of you in the Northern Hemisphere are experiencing, I’ve actually had to pull out a sweater — which is something that’s happened only a couple of times since moving here from Europe. Of course I’m not complaining and still very much consider myself lucky for this gorgeous weather all year round.
So when the days get cooler during our tropical “winter”, I take advantage of it by using my oven for cooking more often. I cooked these chorizo stuffed roasted bell peppers. The recipe is so simple and you can prepare both regularMexican pork chorizo or vegetarian chorizo. I’ve used both types of chorizo and both taste fantastic. Take a look at the recipe so you can see how easy it is to prepare them.
- half a pound or 250 grams of either Mexican pork chorizo or vegetarian Mexican chorizo
- 1.5 cups or 230 grams of cooked white rice
- 4 medium bell peppers, tops sliced off and seeds removed
- ¼ cup or 45 grams of finely chopped onion
- 1 mall red habanero pepper, finely minced and seeded if desired, optional
- 1.5 Tablespoons of fresh minced garlic
- ½ teaspoon or more of fine sea salt, adjust to taste
- vegetable broth or water
- 1 to 2 tablespoons of olive oil
- Have all ingredients ready to use as well as a baking dish large enough to fit all four peppers. Preheat the oven to 190°C or 375°F.
- Heat the oil in a large pan, once hot add the onions and sauté until soft and translucent. Next add the habanero if using as well as the minced garlic. Saute for about three minutes, then add the chorizo you will be using. Saute until the pork chorizo is completely cooked through, or if using vegetarian chorizo cook for about 8 minutes or until it begins to brown just a tad. If there is too much excess fat in the pan drain it off. Once the chorizo is finished cooking add the cooked rice to the pan. Give the ingredients a good stir, then add a few tablespoons of broth or water to help mix the ingredients well. Then sprinkle in the sea salt and again mix well. Taste and if needed add more salt.
- Carefully scoop some of the chorizo-rice mixture into the cavity of each bell pepper. If you saved the pepper tops you may place them back on top of each pepper. Place the baking dish in the oven and cook for 30 to 40 minutes or until the peppers are completely soft. Pull the peppers out of the oven and allow to cool slightly before serving. These may be served with green beans, or peas, or broccoli, or your favourite vegetable.
• If you'd like to make your own pork chorizo check out my recipe here.
Very tasty! I love chorizo and stuffed peppers.
Cheers,
Rosa
Thank you Rosa, it makes a nice change to ground meat.
Loving your blog! Roasted bell peppers is my favourite childhood meal. Glad to see it in a version with a delicious chorizo.
Thank you Ethan!
This is a very pretty recipe.
Thank you Marta!
This is right up my alley. I’m always looking for more chorizo uses. And I love the veggie one. It’s so much less greasy! Thanks for sharing!
Yes, it is less greasy — probably healthier too! :) Thank you Mindy
And what a lovely thing to cook when the weather is cool Nancy
Thank you Tania and I hope you are enjoying your warm weather there.
What a lovely meal… beautiful and tasty all in one. :)
Thanks, Ramona!
This looks so so good. Beautiful pictures as always.
xx
Thank you Asha!
Your stuffed peppers look delicious. I love the chorizo that you used in the stuffing.
Hi Dawn! Thank you so much
I haven’t made stuffed peppers in years, these look very tempting!
I hope you make them, Sandra. Thank you! :)
Stuffed peppers are really good, aren’t they? Never thought of using chorizo as a filling though — but you know I will. Excellent dish — thanks.
I do think so, John. But they are one of those foods that people tend to forget about. Thanks!
Hey there! Looks great, I’m making a variation with some leftover buckwheat and fava bean risotto, but I thought I should just leave a note about the switch in Fº/Cº…I think you switched them :)
Thanks for sharing!
Thank you for catching that, Sara!