Tuesday, November 10, 2015

Recipe: Chorizo Stuffed Peppers

Was messing around this week and made these.  Really enjoyed!

1-2 tbsp olive oil
5 medium bell peppers (In this case I used 4 green and one purple since that is what I had)
2 chorizo (Spanish) sausages cut into chunks
1/2 cup diced yellow onion
1 large portabella mushroom (chopped)
1/2 cup long grain rice
1 Cup chicken stock
salt/pepper to taste
Monterey jack cheese to melt on top


Preheat oven to 350 degrees

In medium skillet, brown sausage in oil and add onions and portabella to soften.  
Add rice and chicken stock, bring to boil.  Cover and reduce to simmer for 15 minutes or until rice is cooked.

Stuff the peppers with the mixture, top with sprinkling of cheese and put on pepper top.  Cover and bake for 30-40 minutes until pepper is soft

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