Have you ever had one of those days where you’re just craving something rich and spicy, but also kind of healthy? Imagine a dish that brings fireworks to your taste buds—like a fiesta on a plate! These keto chorizo stuffed peppers hit the spot every single time. They’re like a cozy, spicy hug for your mouth, and honestly, who doesn’t need more of that?
Steps
- Preheat your oven to 350ºF. Halve three bell peppers, removing seeds and ribs, and place them in a baking dish. Par-bake the peppers for 15 minutes.
- In a large skillet, cook 1 lb. of Mexican chorizo over medium heat until browned. Dice one onion and mince two garlic cloves, then add them to the chorizo and cook until the onion softens.
- Stir in a 4 oz. can of diced green chiles, 2 tablespoons of tomato paste, 2 teaspoons of chili powder, ½ teaspoon each of cumin and garlic powder, ¼ teaspoon of cayenne pepper, and ¼ teaspoon of salt. Mix well.
- Add ½ cup of uncooked long grain white rice and 1 cup of chicken broth to the skillet. Stir to combine, cover the skillet, and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 20 minutes without lifting the lid.
- After 20 minutes, turn off the heat and let the mixture rest for 5 more minutes. Stir the rice and chorizo mixture gently to ensure the broth is absorbed and the rice is tender.
- Evenly distribute the rice and chorizo mixture among the six par-baked bell pepper halves. Top each with about 1 cup of shredded mozzarella cheese, cover the baking dish, and bake for an additional 20 minutes.
- Once baked, garnish the stuffed peppers with sliced green onions before serving. Enjoy your meal!
Ingredients
- 3 bell peppers
- 1 lb. Mexican chorizo
- 1 yellow onion
- 2 cloves garlic
- 1 (4 oz.) can diced green chiles
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/2 cup long grain white rice (uncooked)
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- Optional: sliced green onions for topping
Nutritional Values
Calories: 2280kcal | Carbohydrates: 144g | Protein: 108g | Fat: 144g | Sodium: 6192mg | Fiber: 18g
FAQ
- Can I use a different type of chorizo for this recipe?
- It’s crucial to use Mexican chorizo for this dish, as it is a fresh, uncured sausage. Spanish chorizo, which is cured and sliceable, will not provide the same texture or flavor.
- What can I substitute for chicken broth?
- If you prefer a vegetarian version or need a substitute, you can use vegetable broth instead of chicken broth to maintain the dish’s rich flavor.
- How can I make the stuffed bell peppers milder?
- To reduce the spiciness, you can omit the cayenne pepper and choose mild diced green chiles. Adjusting these ingredients will make the dish less spicy without sacrificing flavor.
- How should I store and reheat leftovers?
- Store the cooked stuffed peppers in the refrigerator for 4-5 days. Reheat them in the microwave for about 2 minutes each. For freezing, place them in individual airtight containers. Thaw overnight in the fridge or use the microwave’s defrost function before reheating.
- What are some additional ingredients I can add to this recipe?
- You can mix in cooked black beans or pinto beans for added fiber and reduced cost. Adding diced tomatoes or sweet potatoes can also enhance the dish’s flavor and texture.
Tips
- Pre-Bake the Peppers: Begin by preheating your oven to 350ºF and par-bake the halved bell peppers for 15 minutes. This step helps to soften the peppers, ensuring they are perfectly tender by the end of the cooking process.
- Choose the Right Chorizo: It’s crucial to use Mexican chorizo for this recipe, which is a fresh, uncooked sausage. Avoid using Spanish chorizo, which is cured, as it won’t provide the right texture or flavor for the stuffing.
- Cook Rice with Flavors: For maximum taste, cook the rice directly in the skillet with the chorizo, spices, and chicken broth. This method allows the rice to absorb all the delicious flavors as it cooks.
- Experiment with Add-ins: Feel free to customize the stuffing by incorporating additional ingredients like black beans, diced tomatoes, or sweet potatoes. These options can make the dish more cost-effective and add variety to the flavor and texture.
Equipment
- Deep Skillet with Lid: Needed to cook the chorizo and rice mixture.
- Baking Dish: Used to par-bake the bell peppers and bake the stuffed peppers.
- Rice Cooker: Optional, but useful if you prefer a separate appliance to ensure perfectly cooked rice (not specifically mentioned but could be useful).
