Chorizo Stuffed Peppers with Green Chile Ranchero Sauce

These delicious chorizo-stuffed peppers are filled with a flavorful mixture of chorizo, rice, cheese, and spices. Topped with a zesty green chile ranchero sauce, these peppers are a satisfying and spicy dish. Perfect for a dinner party or a weeknight family meal, these stuffed peppers are sure to impress!

Ingredients

• 6 large bell peppers, any color
• 1 pound chorizo
• 1 cup cooked rice
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 cup diced tomato
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup green chile enchilada sauce
• 1/4 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced black olives

Directions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.
3. In a large skillet, cook the chorizo over medium heat until browned and cooked through. Remove the chorizo from the skillet and set aside.
4. In the same skillet, sauté the onion, garlic, and tomato until softened, about 5 minutes.
5. Add the cooked rice, cumin, chili powder, salt, and black pepper to the skillet. Stir well to combine.
6. Remove the skillet from the heat and stir in the cooked chorizo and shredded cheese.
7. Stuff the mixture into the bell peppers, filling them to the top. Place the pepper tops back on if desired.
8. Pour the green chile enchilada sauce over the stuffed peppers.
9. Cover the baking dish with foil and bake for 30 minutes.
10. Remove the foil and continue to bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
11. Serve the stuffed peppers hot, topped with sour cream, chopped fresh cilantro, and sliced black olives.

Interesting Facts