Get ready to transform your ordinary weeknight dinner into an extraordinary culinary adventure! These Chorizo and Italian Sausage Stuffed Peppers are not just a meal—they're a flavor explosion that will have your taste buds dancing and your family begging for seconds. Imagine tender bell peppers packed with a rich, spicy blend of two incredible sausages, perfectly seasoned rice, and melted cheese that creates a mouthwatering experience in every single bite. Whether you're a cooking novice or a seasoned chef, this recipe promises to deliver restaurant-quality deliciousness right in your own kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 bell peppers, halved and seeded
- 1 lb chorizo sausage
- 1 lb Italian sausage
- 1 cup cooked rice
- 1 cup tomato sauce
- 1 cup shredded cheese
- 1 teaspoon cumin
- 1 teaspoon paprika
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the peppers cook evenly and the cheese melts beautifully.
- Prepare the bell peppers by cutting them in half lengthwise and removing the seeds and membranes. Place the halved peppers cut-side up in a baking dish.
- In a large skillet over medium heat, add the chorizo sausage. Use a wooden spoon to break it apart as it cooks. Sauté for about 5 minutes until it starts to brown.
- Add the Italian sausage to the skillet with the chorizo. Continue to cook, breaking it apart, for another 5-7 minutes until both sausages are fully cooked and browned. Drain any excess fat if necessary.
- Stir in the cooked rice, tomato sauce, cumin, and paprika into the skillet with the sausage mixture. Mix well until all ingredients are combined and heated through, about 3-4 minutes.
- Remove the skillet from heat and stir in half of the shredded cheese, mixing until the cheese is melted and evenly distributed throughout the filling.
- Carefully spoon the sausage and rice mixture into each halved bell pepper, packing it in gently but firmly. Fill each pepper generously with the filling.
- Once all the peppers are filled, sprinkle the remaining shredded cheese evenly over the top of each stuffed pepper.
- Cover the baking dish with aluminum foil to prevent the peppers from drying out during cooking. Place the dish in the preheated oven.
- Bake the stuffed peppers for 20 minutes covered, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Once cooked, remove the peppers from the oven and let them cool for a few minutes before serving. This will help the filling set and make them easier to handle.
- Serve the stuffed peppers warm, garnished with fresh herbs if desired. Enjoy your delicious Chorizo and Italian Sausage Stuffed Peppers!
Tips
- Choose bell peppers that are uniform in size to ensure even cooking and a beautiful presentation.
- For extra flavor, consider using a mix of different colored bell peppers (red, yellow, green) to make your dish visually stunning.
- If you want to make this dish ahead of time, you can prep the peppers and filling, then refrigerate until you're ready to bake. Just add an extra 5-10 minutes to the cooking time.
- Don't skip draining the excess fat from the sausages—this keeps your filling from becoming greasy.
- For a low-carb version, replace rice with cauliflower rice or skip the grains entirely.
- Want to add more heat? Sprinkle some red pepper flakes into the filling or serve with hot sauce on the side.
- These stuffed peppers reheat beautifully, making them perfect for meal prep or next-day leftovers.
Nutrition Facts
Calories: 620kcal
Carbohydrates: 25g
Protein: 35g
Fat: 45g
Saturated Fat: 18g
Cholesterol: 125mg
