Chorizo Stuffed Peppers is a mouthwatering dish that combines the savory goodness of spicy pork sausage with the sweet, tender bite of fresh bell peppers for a meal the whole family will love. This easy prep dish will add some spice and excitement to your dinner routine.
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This Chorizo Stuffed Peppers is a great choice if you’re looking to switch dinnertime up and to please your family’s foodies. It’s easy to get stuck making the same boring recipes over and over again. If you make this, everyone will ask for seconds with this unforgettable meal.
Read more about chorizo and how to cook different kinds to make the best-stuffed peppers ever.
If you’re looking for more pork recipes, try French Onion Pork Chops, Dr Pepper Pulled Pork, and Korean Pork Chops.
Why We Love These Easy Stuffed Peppers
One of the best things about peppers with chorizo is its versatility. Customize them how you like using different meats, vegetables, and seasonings. The choices are endless and make your bell peppers a dish that never disappoints.
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- Family Friendly: With the endless combinations of flavors you can create, the explosion of flavors will satisfy your entire family’s taste buds.
- Adaptable: Swap your protein choice, make it low-carb or even meat-free to suit everyone’s needs.
- Makes Great Leftovers: Freeze to enjoy another day or throw together a yummy stuffed pepper soup to switch it up.
Ingredient Notes for Stuffed Peppers with Chorizo
- Chorizo: Chorizo, a type of pork sausage, is commonly used in Spanish and Mexican dishes. It is typically seasoned and either chopped or ground. The Mexican variant is made with raw pork, whereas the Spanish variety is typically smoked.
- Green chile: Green chile peppers possess a tangy, sharp and pungent taste with a distinct earthy flavor. They have either a mild or medium heat to them.
See my recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for Chorizo Stuffed Bell Peppers
There are numerous possibilities to personalize this delicious, easy dinner to your liking. You have the freedom to incorporate, remove, or swap ingredients to craft a delectable flavor that will leave your loved ones begging for more.
- Soyrizo: Make this recipe vegetarian by swapping out the meat for soyrizo, a soy-based sausage alternative that will still pack a flavorful punch.
- Carb Options: For a low-carb option to help make this keto, use broccoli or cauliflower rice to still get that same filling effect. Use quinoa for more protein and fiber.
- Meat: Use ground beef or turkey to use up whatever you have on hand.
- Beans: Any type of bean will work for this recipe. Pinto, kidney or black beans — your choice!
- Cheese: You can even add cheese on top and bake until cheese is melted. Jack cheese or any shredded cheese will work.
How to Make Chorizo Stuffed Peppers
It couldn’t be an easier weeknight dinner. Chorizo bell peppers are an easy and delicious option that everyone will love!
These are the basic steps for making stuffed peppers with chorizo. Refer to the full, printable recipe card below for detailed instructions.
Step 1: Preheat the Oven
First, preheat the oven to 400 degrees F to cook your peppers.
Step 2: Cut Peppers and Remove Seeds
Next, begin by cutting the peppers in half lengthwise while keeping the stem intact. Remove the seeds from inside the pepper and place the pepper halves in a 9×13 baking dish.
Step 3: Mix Ingredients and Fill Peppers
In a separate bowl, add the chorizo, cooked rice and other ingredients together. Stir to combine and stuff the pepper with the chorizo mixture.
Step 4: Bake in Oven
Then, add about 1 inch of water to the bottom of the casserole dish and cover the pan tightly with foil. Bake for 30 minutes or until the internal temperature has reached 160 degrees F. Afterward, remove the foil and bake for an additional 10 minutes until fully cooked.
Step 5: Let Peppers Cool
Once done, allow the peppers to cool slightly.
Step 6: Make Lime Yogurt Sauce
In a small bowl, combine Greek yogurt, mayonnaise, and lime juice to make lime yogurt sauce.
Step 7: Top Chorizo Stuffed Peppers
Finally, top each pepper with lime yogurt sauce, paprika, and cilantro (optional). Add a sliced avocado as a bonus.
Recipe FAQs to Make Stuffed Peppers
Expert Tips for Making This Easy Stuffed Pepper Recipe
Don’t limit yourself to what you can do. Show off your cooking skills and deliver a 5-star recipe to your family with ease.
- Different Peppers: Try poblano peppers to kick up your recipe even more and satisfy your spice lovers or top with a can of diced tomatoes with green chiles.
- Mini Peppers: Use mini peppers to turn this dish into a great appetizer.
- Remove Membrane: Use the tip of a small knife to cut out the membrane or rib and attach seeds.
- Add More Flavors: Perfect your roasted peppers by adding any ingredient and seasoning you want like sour cream, green onions, tomato paste, cumin, chili powder, or taco seasoning. Of course, you can always use extra cheese or more salt and pepper to taste.
- Prep Ahead: Prepare in advance by coring and slicing the peppers as instructed, then refrigerate. Likewise, prepare the stuffing according to directions and store in an airtight container in the fridge for up to 3 days.
What to Serve with Easy Stuffed Peppers
Chorizo Stuffed Peppers
Equipment
- Small knife
Ingredients
Stuffed Peppers
- 2 cups Ground chorizo
- 2 cups Prepared rice, white or brown
- 4 ounces Diced green chiles
- 8 Bell peppers, green or red
- ¼ cup Green salsa
- Salt and pepper, to taste
Lime Yogurt Sauce
- ¼ cup Greek yogurt
- ¼ cup Mayonnaise
- 2 cups Limes squeezed, 1/3 to 1/2 cup lime juice
Toppings
- Paprika
- Sliced avocados, optional
- Cilantro, optional
Instructions
- First, begin by cutting the peppers in half while keeping the stem intact.
- Next, proceed to remove the seeds from inside the pepper and place them in a 9×13 casserole pan.
- In a separate bowl, mix chorizo, rice, green chiles, and green salsa.
- Stuff the peppers with the rice mixture and press down firmly to ensure they are fully filled.
- Then, add about 1 inch of water to the bottom of the casserole dish. Cover the pan with foil and bake at 400 degrees F for 25 minutes. Afterward, remove the foil and bake for an additional 10 minutes.
- Once done, allow the peppers to cool slightly.
- In a small bowl, combine Greek yogurt, mayo, and lime juice to make lime yogurt sauce.
- Finally, top each pepper with lime yogurt sauce, paprika and cilantro (optional). Add sliced avocado if desired.
Expert Tips
-
- Different Peppers: Try poblano peppers to kick up your recipe even more and satisfy your spice lovers.
-
- Mini Peppers: Use mini peppers to turn this dish into a great appetizer.
-
- Remove Membrane: Use the tip of a small knife to cut out the membrane or rib and attached seeds.
-
- Add More Flavors: Perfect your roasted peppers by adding any ingredient and seasoning you want like sour cream, green onions, tomato paste, cumin, chili powder or taco seasoning.
-
- Prep Ahead: Prepare in advance by coring and slicing the peppers as instructed, then refrigerate. Likewise, prepare the stuffing according to directions and store in an airtight container in the fridge for up to 3 days.
living in an area unfamiliar with good chorizo I used a ground sausage (uncased) with the same seasonings. added onion and garlic to the meat while cooking. once cooled I added the cooked rice and crumbled Mexican cheese (cojito). other than that stuck to the recipe.
served with refried beans. awesome and easy!!