Ingredients:
For the Stuffed Bell Peppers:
- 4 large bell peppers (any color), tops removed and seeds removed
- 1/2 pound (225g) chorizo sausage, casing removed
- 1 cup cooked rice (white or brown)
- 1 cup canned black beans, drained and rinsed
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup diced onion
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and black pepper, to taste
- Chopped fresh cilantro or parsley, for garnish (optional)
For the Tomato Sauce:
- 1 cup tomato sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions:
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
2. Prepare the Bell Peppers:
- Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. Cook the Chorizo:
- In a large skillet over medium heat, cook the chorizo sausage, breaking it into crumbles as it cooks, until it's browned and cooked through. This usually takes about 5-7 minutes.
- Remove any excess fat, if needed.
4. Prepare the Filling:
- In the same skillet with the cooked chorizo, add diced onion and cook for 2-3 minutes until it becomes translucent.
- Stir in the diced tomatoes, cooked rice, black beans, corn, chili powder, cumin, salt, and black pepper. Cook for another 2-3 minutes until the mixture is heated through and well combined.
- Remove the skillet from heat and stir in half of the shredded cheese.
5. Stuff the Bell Peppers:
- Carefully stuff each bell pepper with the chorizo and rice mixture until they are filled to the top. You may need to press down gently to fit all the filling.
6. Make the Tomato Sauce:
- In a small bowl, mix the tomato sauce with garlic powder, dried oregano, salt, and black pepper.
7. Bake:
- Place the stuffed bell peppers in a baking dish.
- Pour the tomato sauce over the top of each stuffed pepper.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 35-40 minutes, or until the bell peppers are tender.
8. Add Cheese and Finish:
- Remove the foil and sprinkle the remaining shredded cheese over the top of each stuffed pepper.
- Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
9. Garnish and Serve:
- Remove the chorizo-stuffed bell peppers from the oven.
- Garnish with chopped fresh cilantro or parsley if desired.
- Serve the stuffed bell peppers hot as a delicious and satisfying main dish.
Enjoy your flavorful chorizo-stuffed bell peppers, a hearty and comforting meal!