Skip to main content
BROWSE

View Recipe

MEXICAN STUFFED PEPPERS

Active Time : 15 minutes
Total Time : 1 1/4 hours
Serves : 4-5 servings
INGREDIENTS
  • 8 ounces ground chorizo or hot pork sausage
  • 1 15 ounce can Spanish rice
  • 1 cup whole kernel corn
  • 1 1/4 cups shredded Manchego cheese divided
  • 1/4 cup chopped fresh cilantro
  • 3 medium green bell peppers
DIRECTIONS

In large skillet over medium heat, cook and crumble chorizo until no longer pink; drain. Stir in Spanish rice, corn, 1 cup cheese and cilantro. Set aside.

Cut peppers in half lengthwise; remove seeds and membranes. Fill pepper halves with rice mixture. Place in the bottom of a greased 13x9-inch baking dish.

Pour ½ cup water in the bottom of dish; cover with aluminum foil. Bake in a preheated 350°F oven 45 minutes. Uncover and continue baking 15 minutes or until peppers are tender.

Remove from oven and sprinkle with remaining cheese; let stand 10 minutes.