Chorizo Stuffed Bell Peppers with Rice and Mozzarella
Bold Mexican-inspired bell peppers filled with spicy chorizo, perfectly seasoned rice, and melted mozzarella cheese. The chorizo provides rich, smoky flavor while diced green chiles add extra heat and depth. Par-baking the peppers ensures they're tender but still hold their shape, creating the perfect vessel for this hearty filling. This comforting dish works well for family dinners, meal prep, or casual entertaining when you want something satisfying and flavorful.
Ingredients
- 3 bell peppers
- 1 lb Mexican chorizoItalian sausage1:1gluten-free
use mild or hot Italian sausage
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 4oz can diced green chiles
- 2 Tbsp tomato paste
- 2 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ¼ tsp salt
- ½ cup long grain white rice, uncooked
- 1 cup chicken broth
- 1 cup shredded mozzarella
- green onions, sliced(optional)
Instructions
- 1
Preheat oven to 350°F and cut bell peppers in half, removing seeds and ribs
- 2
Place pepper halves cut side up in baking dish and par-bake for 15 minutes
- 3
Cook chorizo in large deep skillet over medium heat until browned
- 4
Add diced onion and minced garlic to chorizo and cook until onions soften
- 5
Stir in green chiles, tomato paste, chili powder, cumin, garlic powder, cayenne, and salt
- 6
Add uncooked rice and chicken broth, stir to combine
- 7
Cover skillet, increase heat to medium-high and bring to boil
- 8
Reduce heat to low and simmer covered for 20 minutes without lifting lid
- 9
Turn off heat and let rest 5 minutes, then remove lid and gently stir
- 10
Divide rice mixture between pepper halves and top with shredded cheese
- 11
Cover baking dish and bake for 20 minutes more
- 12
Top with sliced green onions and serve
Tips
Choose peppers that sit flat by trimming a small slice from the bottom if needed to prevent tipping over during baking.
Let the rice rest the full 5 minutes after cooking to ensure all liquid is absorbed and grains are perfectly tender.
Cover the baking dish during the final bake to prevent cheese from over-browning while peppers finish cooking through.
Good to Know
Refrigerate leftovers up to 3 days in covered container
Assemble stuffed peppers up to 1 day ahead, cover and refrigerate, then bake when ready
Serve hot directly from oven with fresh green onions on top
Common Mistakes
Don't skip par-baking the peppers to avoid undercooked, crunchy pepper walls
Avoid lifting the rice pot lid during cooking to prevent uneven cooking and mushy texture
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a different type of rice?
Yes, brown rice works but increase cooking time to 35-40 minutes. Avoid quick-cooking rice as it will become mushy with the longer baking time.
What if I can't find Mexican chorizo?
Italian sausage makes a good substitute, or use ground beef with extra paprika and oregano. Spanish chorizo is drier and will need added oil.
How long will these keep in the refrigerator?
Cooked stuffed peppers keep for 3-4 days refrigerated. Reheat covered in 350°F oven for 15-20 minutes until heated through.