Prep 20 mins
Cook 1 hr
This is from an old newspaper clipping. I don't know which paper. You can use any spicy sausage in place of the chorizo.
- 4 large bell peppers
- 1 cup onion, finely diced
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1 lb chorizo sausage, casings removed
- 1 cup cooked rice
- 1 cup monterey jack cheese, cut in 1/4-inch cubes
- 1 egg
- 1 (28 ounce) can plum tomatoes, undrained
- 1 tablespoon garlic, minced
- 2 teaspoons chili powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- Preheat oven to 350°F.
- Remove seeds from peppers and set aside.
- Make stuffing: Saute onion in olive oil until soft.
- Add garlic and remove from heat.
- Add sausage, rice and cheese.
- Add egg, mix well, and set aside.
- Make sauce: Place all sauce ingredients in saucepan.
- Bring to a boil, reduce heat and simmer 10 minutes.
- Use a spoon to chop tomatoes coarsely.
- Stuff peppers with chorizo mixture.
- Pour sauce into a glass or enamel baking dish.
- Arrange peppers on sauce, open side up.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake an additional 15 minutes.
- Spoon sauce over peppers.
Deliscious we used picante chorizo and red, yellow and orange peppers.Thanks for posting.
Made these stuffed peppers tonight for dinner. Loved the sauce and the addition of the cheese. I used 6 medium peppers vs. 4 large and had to cook the peppers a bit longer to make sure the chorizo was thoroughly done and the peppers were tender. Next time I might par-boil the peppers a little before stuffing them. Made for Everyday is a Holiday tag, January, 2014.