Smoky Chorizo Stuffed Peppers

Entrée

Aug 25, 2020

Smoky Chorizo Stuffed Peppers

SMOKY CHORIZO STUFFED PEPPERS

CATEGORY

Meat

SERVINGS

6

PREP TIME

10 minutes

COOK TIME

60 minutes

CALORIES

375

These tasty stuffed peppers provide you with all of your craved smokey deliciousness in under an hour and can fill you up themselves or be served as a side with your favorite meal!

Author:
Julie Langston

INGREDIENTS

  • 19 oz. package smoked chorizo sausage links
  • 6 large bell peppers
  • 1 tbsp cooking oil (avocado or olive)
  • 2 tsp salt, divided
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 cup cooked rice and quinoa blend
  • 1 large fresh tomato, diced
  • 1 cup fresh cilantro, chopped
  • 2 fresh jalapeños, sliced
  • 8 oz. shredded cheddar cheese

DIRECTIONS

  1. Preheat oven to 375 degrees and cook rice-quinoa blend.
  2. Smoke chorizo links in Pit Barrel® for 30 minutes until fully cooked.
  3. Slice peppers in half and place in baking dish.
  4. Coat peppers with oil and sprinkle with salt.
  5. Roast peppers for 15 minutes.
  6. Sauté diced onion until tender.
  7. Add garlic and cook until fragrant.
  8. Prepare tomato, cilantro, jalapeños, and cheese.
  9. Remove chorizo and let cool 5–10 minutes.
  10. Chop chorizo into bite-sized pieces.
  11. Combine chorizo, rice blend, tomato, cilantro, and salt.
  12. Stuff peppers tightly and top with cheese and jalapeños.
  13. Smoke for 10 minutes until cheese melts. Serve hot.
: Entrée, Mexican, pork
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