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Chorizo Stuffed Bell Peppers Recipe

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This recipe for Chorizo Stuffed Bell Peppers, by , is from The Stevens Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robin Beaver


6 bell peppers, tops cut off and seeded
1 lb. chorizo sausage
1 stalk celery, minced
1 carrot, minced
1/2 c. chopped onion
4 cloves garlic, minced
salt and pepper to taste
1 (14.5 oz.) can whole peeled tomatoes, chopped
1 T. Worcestershire sauce
chopped fresh parsley
chopped fresh basil
1/2 c uncooked long grain rice
1/2 c. water
1/3 c. shredded Monterey Jack cheese
1/3 c. shredded Cheddar cheese
1/3 c. shredded Mozzarella Cheese
1 (10.75 oz.) can tomato soup

Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool.
Preheat oven to 350 degrees F.
In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover and simmer until rice is cooked, about 15 minutes.
Remove from heat and mix in Monterey Jack, Cheddar, and Mozzarella cheeses.
Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.
In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. Pour generously over peppers. Cover with foil.
Bake in preheated oven about 30 minutes.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Rather than Mexican chorizo, I used mild Portuguese chourico that the Stevens family orders from Gaspars in Massachusetts. I used mild, but there is hot chourico if you prefer spicy. The recipe calls for 6 bell peppers, but I've found that 1 lb. of chourico will not fill 6 fat peppers. I added a lb. of ground beef and basically doubled everything else too. I only had a bit of filling left and threw it in the freezer.
I tripled the tomato soup to serve on the side (definitely add Worcestershire sauce
to the soup).
This is delish, made "as is" or with added ground beef.




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