Best 4 Chorizo Stuffed Reds Recipes

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Chorizo stuffed reds are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. The combination of the spicy chorizo sausage and the sweet bell peppers creates a flavor that is both satisfying and complex. Chorizo stuffed reds are also relatively easy to make, making them a great option for busy weeknight meals. With a few simple ingredients and steps, you can create a dish that is sure to impress your family and friends.

Here are our top 4 tried and tested recipes!

CHORIZO STUFFED BELL PEPPERS



Chorizo Stuffed Bell Peppers image

Bell peppers are stuffed with a spicy blend of chorizo, onions, garlic, fresh herbs, Worcestershire, three kinds of cheese, and rice. If you have a taste for spice, you'll love them. Don't let the number of ingredients scare you!

Provided by MALAPSO

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h40m

Yield 6

Number Of Ingredients 17

6 bell peppers, tops cut off and seeded
1 pound chorizo sausage
1 stalk celery, minced
1 carrot, minced
½ cup chopped onion
4 cloves garlic, minced
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 tablespoon Worcestershire sauce
chopped fresh parsley
chopped fresh basil
½ cup uncooked long grain rice
½ cup water
⅓ cup shredded Monterey Jack cheese
⅓ cup shredded Cheddar cheese
⅓ cup shredded Mozzarella Cheese
1 (10.75 ounce) can tomato soup

Steps:

  • Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, about 15 minutes. Remove from heat, and mix in Monterey Jack, Cheddar, and Mozzarella cheeses.
  • Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.
  • In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. Pour generously over peppers. Cover with foil.
  • Bake in preheated oven about 30 minutes.

Nutrition Facts : Calories 559.2 calories, Carbohydrate 33.9 g, Cholesterol 82.8 mg, Fat 35.4 g, Fiber 4.3 g, Protein 27.6 g, SaturatedFat 14.3 g, Sodium 1477.6 mg, Sugar 9.9 g

SPICY CHORIZO-STUFFED PEPPERS



Spicy Chorizo-Stuffed Peppers image

Add some spice to classic stuffed peppers with this Mexican-inspired filling. You'll need only 15 minutes to get them in the oven.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 8

1 1/3 cups water
2/3 cup uncooked regular long-grain white rice
2 smoked chorizo sausage links (3 oz each), diced (1 1/4 cups)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (14.5 oz) fire-roasted tomatoes with chipotle peppers, undrained
1 1/2 cups shredded Mexican cheese blend (6 oz)
4 medium red or green bell peppers or 2 of each, cut in half lengthwise, seeds and membranes removed
4 medium green onions, chopped (1/4 cup)

Steps:

  • In 2-quart saucepan, heat water to boiling over medium-high heat. Stir in rice. Reduce heat to low. Cover; simmer 15 minutes or until liquid is absorbed and rice is tender.
  • Heat oven to 375°F. In medium bowl, mix sausage, beans, tomatoes, 1 cup of the cheese and the cooked rice. Place pepper halves, cut sides up, in ungreased 13x9-inch (3-quart) glass baking dish. Spoon about 2/3 cup rice mixture in each pepper half, mounding as necessary.
  • Cover tightly with foil; bake 35 to 40 minutes or until peppers are crisp-tender and filling is thoroughly heated. Uncover; sprinkle tops of peppers with remaining 1/2 cup cheese and the onions. Bake uncovered 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 340, Carbohydrate 34 g, Cholesterol 40 mg, Fat 2, Fiber 7 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 5 g, TransFat 0 g

CHORIZO STUFFED POBLANO PEPPERS



Chorizo Stuffed Poblano Peppers image

Delicious and easy! Poblanos seemed like a logical choice for kicking stuffed peppers up a notch. We were amazed by how well these turned out. Give them a try! Recipe could easily be doubled or tripled as needed.

Provided by jiver

Categories     Appetizers and Snacks     Tapas

Time 1h30m

Yield 4

Number Of Ingredients 10

1 teaspoon olive oil
¾ pound bulk chorizo sausage
½ cup cooked rice
¼ cup diced onion
¼ cup taco sauce
¼ cup shredded Cheddar cheese
1 teaspoon ground cumin
2 poblano peppers, halved lengthwise and seeded
2 tablespoons taco sauce, or to taste
¼ cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
  • Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
  • Bake in preheated oven until peppers are tender, about 1 hour.

Nutrition Facts : Calories 476.9 calories, Carbohydrate 12.2 g, Cholesterol 82.3 mg, Fat 36.5 g, Fiber 1.7 g, Protein 23.7 g, SaturatedFat 13.9 g, Sodium 1237.6 mg, Sugar 1.3 g

LYDIA'S RED ENCHILADAS CON CHORIZO



Lydia's Red Enchiladas con Chorizo image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

15 hot red chiles
15 mild red chiles
4 cups water
4 tablespoons olive oil
2 bay leaves
2 to 3 teaspoons salt
1 to 2 tablespoons chicken flavored bouillon cubes
1/2 cup yellow onion, chopped
1 to 2 cloves garlic, chopped
Pinch black pepper
3 links chorizo, cubed
12 white corn tortillas, 3 per plate
1 cup Muenster, grated
1 cup Cheddar, grated

Steps:

  • In a large pot over medium heat, boil the chiles in water for 15 minutes, or until soft. Drain. Put the softened chiles in a blender with 3 cups of fresh water; blend for 2 minutes. Pour mixture through a large mesh strainer and let the juice drip into a medium-sized glass bowl. In a medium-sized pot over medium heat, heat 2 tablespoons olive oil, strained chiles, and the remaining 1 cup of water; cook approximately 5 minutes. Once simmering, stir in the bay leaves, salt, bouillon, onion, garlic, and pepper. Let the mixture simmer for 5 to 10 minutes.
  • In a small pan over medium-high heat, brown the chorizo, no added grease needed. Add the browned chorizo to chile sauce.
  • In medium pan over medium heat, fry the corn tortillas, a few at a time, in the remaining 2 tablespoons olive oil. Let dry on paper towels.
  • To serve, dip 1 tortilla in the chile sauce to cover, place on a plate, and top with the cheese. Repeat the procedure for the remaining 2 tortillas, stacking the tortillas on top of each other. Top each stack with chorizo. Repeat with the remaining tortillas.

Tips:

  • To make sure the chorizo is evenly cooked, slice it thinly before stuffing it into the peppers.
  • If you don't have any chorizo, you can substitute ground beef or pork.
  • To make the dish vegetarian, you can use crumbled tofu or tempeh instead of chorizo.
  • For a spicy kick, add a teaspoon of chili powder or cayenne pepper to the chorizo mixture.
  • If you don't have any bell peppers, you can use poblano or Anaheim peppers instead.
  • To make the dish ahead of time, cook the chorizo and peppers separately and then assemble and bake just before serving.

Conclusion:

Chorizo-stuffed bell peppers are a delicious and easy-to-make dish that is perfect for a weeknight meal or a casual party. The combination of spicy chorizo, sweet peppers, and melted cheese is sure to please everyone at the table. So next time you're looking for a new recipe to try, give chorizo-stuffed bell peppers a try. You won't be disappointed!

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