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Spicy Chorizo and Wild Rice Stuffed Peppers
Prep: 20 minutes
Cook: 40 minutes
Servings: 4
A Fiesta of Flavor
Say goodbye to boring dinners! These stuffed peppers are a visual and culinary delight. The sweetness of the roasted peppers perfectly balances the spicy, savory filling, creating a well-rounded and incredibly satisfying dish that's perfect for a weeknight meal.
Materials
- 4 large bell peppers (assorted colors)
- 1 tbsp olive oil
- 1/2 lb ground chorizo
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups cooked wild rice
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 cup shredded Monterey Jack cheese, divided
- Sour cream, cilantro, and sliced avocado for garnish
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the bell peppers in half lengthwise and remove the seeds and membranes.
- Cook wild rice according to package directions if you don't have it pre-cooked.
- Chop the onion and mince the garlic.
Cooking
- Place pepper halves, cut-side up, in a baking dish. Drizzle with olive oil and bake for 15 minutes to soften slightly.
- While peppers are pre-baking, heat a large skillet over medium-high heat. Add the chorizo and cook until browned, breaking it up with a spoon. Drain excess fat.
- Add the chopped onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic and cook for another minute.
- Remove from heat and stir in the cooked wild rice, black beans, corn, cumin, chili powder, and half of the shredded cheese. Season with salt and pepper.
- Carefully fill each pepper half with the chorizo and rice mixture.
- Top the stuffed peppers with the remaining cheese.
- Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
More in This Category
Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.