CHORIZO-STUFFED MINI SWEET PEPPERS
Broiled sweet peppers stuffed with chorizo are great on their own as an appetizer or as a side for roasted chicken or sauteed shrimp.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 2
Steps:
- Heat broiler, with rack in top position. Make a long slit down three-fourths of the length of each pepper, leaving stem attached. Stuff each pepper with 1 slice dried chorizo and place on a rimmed baking sheet. Broil until peppers are blistered and browned on all sides, about 4 minutes, turning peppers frequently. Serve warm or at room temperature.
Nutrition Facts : Calories 110 g, Fat 8 g, Fiber 1 g, Protein 5 g
CHORIZO STUFFED BELL PEPPERS
Bell peppers are stuffed with a spicy blend of chorizo, onions, garlic, fresh herbs, Worcestershire, three kinds of cheese, and rice. If you have a taste for spice, you'll love them. Don't let the number of ingredients scare you!
Provided by MALAPSO
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h40m
Yield 6
Number Of Ingredients 17
Steps:
- Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, about 15 minutes. Remove from heat, and mix in Monterey Jack, Cheddar, and Mozzarella cheeses.
- Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.
- In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. Pour generously over peppers. Cover with foil.
- Bake in preheated oven about 30 minutes.
Nutrition Facts : Calories 559.2 calories, Carbohydrate 33.9 g, Cholesterol 82.8 mg, Fat 35.4 g, Fiber 4.3 g, Protein 27.6 g, SaturatedFat 14.3 g, Sodium 1477.6 mg, Sugar 9.9 g
CHORIZO STUFFED POBLANO PEPPERS
Delicious and easy! Poblanos seemed like a logical choice for kicking stuffed peppers up a notch. We were amazed by how well these turned out. Give them a try! Recipe could easily be doubled or tripled as needed.
Provided by jiver
Categories Appetizers and Snacks Tapas
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
- Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
- Bake in preheated oven until peppers are tender, about 1 hour.
Nutrition Facts : Calories 476.9 calories, Carbohydrate 12.2 g, Cholesterol 82.3 mg, Fat 36.5 g, Fiber 1.7 g, Protein 23.7 g, SaturatedFat 13.9 g, Sodium 1237.6 mg, Sugar 1.3 g
CHORIZO STUFFED POBLANO PEPPERS (CAN SUB SWEET PEPPERS)
I love the smokey flavor of poblanos, but sweet peppers may be substituted. Adjust the amount of sweet peppers used if very large. Poblanos are smaller. Don't leave off a dollop of sour cream for it mellows the taste. A dish to be ready in 30 minutes for your own fiesta. From Home Made Simple.
Provided by gailanng
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Heat a large non-stick skillet over medium-high heat. Saute chorizo for 6-8 minutes, gently breaking it up with a wooden spoon.
- Stir in onions, garlic and corn. Cook for 2-3 more minutes, then add tomato paste, oregano, cilantro and cumin. Stir until well combined.
- Mix in Cotija cheese, then remove from heat. Taste and season with salt and pepper as needed.
- Slice poblano peppers lengthwise, keeping the stem intact and remove seeds. Spoon chorizo mixture into peppers and sprinkle with shredded cheese.
- Arrange stuffed peppers in a baking dish. Add to the bottom of the pan, 2 tablespoons water. Grease a sheet of foil with oil on the underside. Place foil over baking dish, sealing tightly. Bake in a preheated oven for 20 minutes. Carefully remove foil (beware steam build-up) and continue to bake 15-20 minutes. Serve with dollops of sour cream.
STUFFED MINI SWEET PEPPERS
Make and share this Stuffed Mini Sweet Peppers recipe from Food.com.
Provided by Stephy Jo
Categories Low Protein
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix Cream cheese and jalapeno's together.
- Cut the tops off of the peppers and clean out the seeds inside.
- Stuff the peppers tightly with the cream cheese.
- Cover and refrigerate (preferably overnight).
Nutrition Facts : Calories 234.5, Fat 19.9, SaturatedFat 11, Cholesterol 62.5, Sodium 187.4, Carbohydrate 10.3, Fiber 2.9, Sugar 7.3, Protein 4.7
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CREAM CHEESE CHORIZO STUFFED MINI PEPPERS
From wholesomemadeeasy.com
Category Appetizer, SnackCalories 85 per servingTotal Time 48 mins
- Preheat the oven to 350 degrees F. Slice off and discard the stem end of the peppers and slice them in half vertically. Remove the seeds and trim the ribs. Arrange the pepper halves in a single layer, cut side up, on a parchment paper lined baking sheet. Transfer the baking sheet to the oven and bake for 8 minutes, just to slightly soften them.
- While the peppers are cooking, coat a nonstick skillet with nonstick cooking spray and place over medium heat. Add the chorizo turkey sausage and cook, using a spoon to break it up, until crumbled and cooked through. Remove from the heat and allow it to cool for a few minutes.
- Add the cream cheese, cheddar cheese, green onions, salt and pepper to a small bowl and mix well to combine. Add the cooked chorizo turkey sausage and mix again.
CHORIZO STUFFED PEPPERS - LOVE IN MY OVEN
From loveinmyoven.com
5/5 (4)Category DinnerCuisine AmericanTotal Time 1 hr
- Preheat the oven to 375 F and add 1/4″ water to the bottom of a 9 x 13″ baking dish or similar sized casserole dish. Place the open bell peppers, arranged side by side, into the baking dish.
- In a large pan on the stove, over medium-high heat, warm the olive oil and then add the diced onion, cooking for 5 minutes or until translucent. Add the garlic and cook for an additional minute. Add the chorizo, and cook until the meat has browned. Drain any excess oil, if there is any.
- Stir in the tomato paste, diced tomatoes, Italian seasoning and chili powder. Add the black beans, cooked rice, and 1 cup of the cheese. Stir to combine, then remove from heat.
- Fill the peppers to the top with stuffing, about 1/4 cup to 1/3 cup. You may have leftover stuffing! Cover the pan tightly with aluminum foil, and place in the oven to bake for 20 minutes.
CHORIZO STUFFED MINI BELL PEPPERS - TASTY LOW CARB
From tasty-lowcarb.com
4.9/5 (33)Total Time 30 minsCategory Appetizers & Sides, Small PlatesCalories 40 per serving
- Remove chorizo from the heat and mix in the cream cheese and queso fresco. Stir until melted and well combined.
- Stuff the peppers with the chorizo and cheese mixture. Top each pepper with a piquillo pepper strip.
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