Chorizo Stuffed Peppers

Ingredients
  • 1 pound chorizo sausage
  • 1 C uncooked long grain white rice
  • 1 C water
  • 3 green bell peppers
    • Tub option (makes three stuffed peppers)
      • Slice off top
      • Hollow out—removing membranes and seeds
      • Slice bottoms if necessary to help stand upright
    • Boat option (makes six smaller stuffed peppers)
             * slice peper in half vertically
             * hollow-out—removing membranes and seeds
  • 8 oz. can tomato soup
    • half for chorizo/rice mixture
    • half for later, thinned and stirred
  • 3 large cloves garlic, minced
  • 1 medium onion, diced small
  • 1 stalk of celery, diced small
  • Salt and pepper to taste
Instructions
  1. Preheat dutch oven
  2. In a skillet over medium heat
    1. Cook chorizo, garlic, onions and celery until evenly browned and crumbled
    2. Add rice, water and half can tomato soup and stir for about a minute or until rice starts to get tender
  3. poon chorizo/rice mix into hollowed peppers
  4. Place peppers into preheated oven
  5. Pour thinned soup mix over stuffed peppers
  6. Bake at 350º for one hour
Ingredients
Sausage (chorizo)
Rice (white)
Pepper (bell green)
Soup (tomato)
Garlic
Onion (sweet)
Celery
Categories
Dinners
Cooking Method
Oven
Dutch Oven