Recipe: Yummy Chorizo Stuffed Bell Peppers

Chorizo Stuffed Bell Peppers.

Chorizo Stuffed Bell Peppers highly diverse and have ideal taste that unique. Some kinds of Chorizo Stuffed Bell Peppers recipes are also adequate simple to process and dont pick up long. Though not everybody likes Chorizo Stuffed Bell Peppers food, nowadays some people are got attached and like the various Chorizo Stuffed Bell Peppers foods on hand. This could be visible of the number of restaurants that prepare Chorizo Stuffed Bell Peppers as one of the dishes. You can have Chorizo Stuffed Bell Peppers using 16 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chorizo Stuffed Bell Peppers

1. You need 6 of bell peppers, tops cut off and seeded.
2. Prepare 1 pound of chorizo sausage.
3. It's 1 stalk of minced celery.
4. You need 1-2 of minced carrots.
5. You need of Medium sized onion chopped.
6. Prepare 4 cloves of minced garlic.
7. You need 1 (14.5 ounce) of fire roasted chopped tomatos, or regular chopped tomatoes.
8. It's 1 tablespoon of Worcestershire sauce.
9. Prepare Handful of fresh parsley chopped.
10. Prepare Handful of fresh basil chopped.
11. Prepare 3/4 cup of uncooked long grain rice.
12. Prepare 3/4 cup of water.
13. It's 1/3 cup of shredded Monterey Jack cheese.
14. Prepare 1/3 cup of shredded Cheddar cheese.
15. You need 1/3 cup of shredded Mozzarella Cheese.
16. You need 1 (10.75 ounce) of can of tomato soup.

Chorizo Stuffed Bell Peppers step by step

1. Bring large pot of water to a boil. Place prepped peppers in boiling water, cook 5 minutes. Remove, set aside to cool..
2. Preheat oven to 350 degrees farenheit.
3. In a large skillet, cook chorizo until almost brown, Drain fat if needed. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5minutes. Season with salt and pepper if you like. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice and water. Cover, and simmer until rice is cooked, 15-20 minutes. Remove from heat, and mix in Monterey Jack, Cheddar and Mozzarella cheeses..
4. Place peppers upright in a baking dish,(I used my lasagna pan.) Fill each pepper with the chorizo mixture. Sprinkle extra cheese on top..
5. In a small bowl, combine tomato soup with just enough water to make a gravy consistency. Pour over peppers. Cover with foil. Bake 30 minutes..
6. NOTE: I wasn't sure about this tomato soup thing but I did it. It was good, but next time I will consider using tomato sauce or maybe salsa..
7. Enjoy!.

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