chorizo-stuffed bell peppers

With a Mexican flare, these stuffed peppers are like a burrito, but the tortilla is a juicy bell pepper. I love making stuffed peppers as a weeknight meal, because they’re so easy to throw together and are both nutritious and delicious. They’re also the perfect meal if you’re craving your favorite Mexican dish but want something a bit lighter and veggie-focused.

the versatility of stuffed peppers

Another reason these are one of my go-to weeknight meals, is that they’re so easy to modify and switch up depending on what you’re in the mood for and what ingredients you have on hand. If you want the full Mexican stuffed pepper experience, I’d recommend following my recipe below. But if you want something vegetarian or even vegan, you can modify as you wish.

Alternately, you can follow the general recipe for stuffed peppers but swap in different ingredients to the filling. You can give them a mediterranean twist by using quinoa and chickpeas, or go Italian with tomatoes, mozzarella, and basil.

does this make you think of your chipotle order?

The following ingredients may be saved in your Chipotle app, but I promise you’ll want to have then on hand to make these delicious stuffed peppers. (I’m not saying these are better than a Chipotle burrito, but I’m not saying they aren’t either.)

Bell peppers Eat the rainbow by choosing all different colors

Ground chorizo Make sure you buy the chorizo ground and don’t confuse it with the cured sausage kind. You can usually find it in bulk at the meat counter

Brown rice You can always use a different type of rice here or swap it for quinoa

Black beans Always make sure to rinse your beans before eating to remove the excess starch (your belly will thank you)

Corn Try to find fresh corn if you can. If not, you can always defrost frozen corn before adding to the stuffing

Jalapeños These are key for adding that spicy kick. Reserve some slices to add to the top at the end for a pretty presentation

Monterey Jack cheese This is my favorite type of cheese to use in Mexican dishes, but you can also use cheddar or pepper jack (if you’re up for that)

Chili powder and paprika Use more of less of these depending on how spicy you want the filling to be. The amount I use give them a little kick, but it isn’t overwhelming

Cilantro The only herb I would consider topping these babies with

⟶ the recipe

chorizo-stuffed bell peppers

ingredients

4 large bell peppers, any color

½ pound ground chorizo

1 cup brown rice

1 15-ounce can of black beans

2 ears of corn, shucked and kernels cut from the cob

2 jalapeños, diced or sliced

4 ounces shredded Monterey Jack cheese

½ teaspoon chili powder

½ teaspoon paprika

¼ teaspoon salt

Handful of cilantro

Prep time

30 minutes

Cook time

40 minutes

Total time

1 hour 10 minutes

4 servings

instructions

Cook rice according to package instructions, and set aside.

Preheat oven to 350 degrees Fahrenheit. Add chorizo to a skillet, and sauté on medium heat until the meat is cooked through all the way. Add the cooked rice and chorizo to a large bowl, and set aside.

Drain and rinse the beans, and then add them to the bowl with the rice and chorizo. Mix in the corn kernels, jalapeños, chili powder, paprika, and salt. Then, stir in half of the cheese, reserving the other half for later.

Prepare the peppers by cutting them each in half longways, and scooping out the seeds. Place them cut side up on a baking dish with parchment paper, and brush both sides of each pepper with olive oil.

Scoop the filling into each pepper half, pressing down with a spoon to make sure the peppers are fully stuffed. Cover tightly with foil, and bake peppers for 30 minutes.

After 30 minutes, remove peppers from oven and get rid of the foil. Sprinkle the remaining cheese on top of each pepper, and bake for another 10 minutes or until cheese is fully melted. Top with cilantro and additional jalapeños, sour cream, or hot sauce to serve.

⟶ recipe notes

If you like your cheese browned and bubbly, turn on the broiler for about 3 minutes after adding the shredded cheese on top instead of baking or another 10 minutes. Just don’t forget about them!

⟶ modifications

Make these peppers vegetarian by swapping the chorizo for ½ cup more of rice or additional beans

⟶ store it

Wrap each uneaten pepper half tightly in foil and refrigerate for up to 3 days. Just place on a baking sheet and heat them up for about 5 minutes when ready to eat