Chorizo Sausage Stuffed Peppers
Chorizo Sausage filling stuffed in these colorful Peppers.
It is getting to be the end of the growing season here in Minnesota and I had several Peppers that I needed to pick before the first frost.
So my first thought was to make Stuffed Peppers. I didn’t want to make the same old tried and true recipe, so I looked in the pantry and fridge to see what ingredients I could incorporate into a recipe.
I had Chorizo Sausage on hand and Manchego Cheese so I thought I could marry these two together in a Stuffed Pepper Dish. By the way if you can’t find Manchego Cheese, you can use Monterey Jack Cheese.
CHORIZO SAUSAGE STUFFED PEPPERS
- 1/2 Pound Ground Chorizo Sausage
- 2 Large Peppers
- 1 Cup Diced Yellow Onion
- 1/2 Cup Brown Rice, cooked
- 1/2 Cup Chopped Spinach, thawed and squeeze out excess liquid
- 1 & 1/2 Cups Manchego Cheese or Monterey Jack Cheese, shredded
- 1 (16 oz.) Jar Smoky Chipotle Salsa
1. Preheat oven to 400 degrees.
2. Slice Peppers in half. Remove seeds and stems.
3. In a large skillet, brown the Sausage and sauté the Onions. I do this simultaneously in the same pan.
4. Allow Sausage and Onions to cool slightly.
5. In a large bowl combine the Brown Rice, Spinach and the Sausage and Onions, this will be our Filling.
6. Stuff the Peppers with the Sausage Filling and place them in a baking dish.
7. Pour the Salsa evenly over the top of the Stuffed Peppers.
8. Cover the baking dish with foil and bake in the pre-heated oven for 20-30 minutes.
9. Remove the Peppers from the oven and remove the foil. Sprinkle the Cheese over the tops of the Peppers. Place the baking dish back in the oven and bake until the Cheese is melted and slightly bubbly.
Serve these Peppers with a nice glass of Spanish Rioja Wine.
Recipe by: Hot Dish Homemaker