Add some spice to classic stuffed peppers with this Mexican-inspired filling. You'll need only 15 minutes to get them in the oven.
Spicy Chorizo-Stuffed Peppers
- Prep Time 15 min
- Total 60 min
- Servings 8
- Ingredients 8
Ingredients
- 1 1/3 cups water
- 2/3 cup uncooked regular long-grain white rice
- 2 smoked chorizo sausage links (3 oz each), diced (1 1/4 cups)
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 can (14.5 oz) fire-roasted tomatoes with chipotle peppers, undrained
- 1 1/2 cups shredded Mexican cheese blend (6 oz)
- 4 medium red or green bell peppers or 2 of each, cut in half lengthwise, seeds and membranes removed
- 4 medium green onions, chopped (1/4 cup)
Instructions
-
Step1In 2-quart saucepan, heat water to boiling over medium-high heat. Stir in rice. Reduce heat to low. Cover; simmer 15 minutes or until liquid is absorbed and rice is tender.
-
Step2Heat oven to 375°F. In medium bowl, mix sausage, beans, tomatoes, 1 cup of the cheese and the cooked rice. Place pepper halves, cut sides up, in ungreased 13x9-inch (3-quart) glass baking dish. Spoon about 2/3 cup rice mixture in each pepper half, mounding as necessary.
-
Step3Cover tightly with foil; bake 35 to 40 minutes or until peppers are crisp-tender and filling is thoroughly heated. Uncover; sprinkle tops of peppers with remaining 1/2 cup cheese and the onions. Bake uncovered 5 minutes longer or until cheese is melted.
Nutrition
340
Calories
15g
Total Fat
17g
Protein
34g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 340
- Calories from Fat
- 140
- Total Fat
- 15g
- 24%
- Saturated Fat
- 7g
- 36%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 14%
- Sodium
- 540mg
- 22%
- Potassium
- 460mg
- 13%
- Total Carbohydrate
- 34g
- 11%
- Dietary Fiber
- 7g
- 30%
- Sugars
- 5g
- Protein
- 17g
% Daily Value*:
- Vitamin A
- 45%
- 45%
- Vitamin C
- 70%
- 70%
- Calcium
- 20%
- 20%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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