Soyrizo And Rice Stuffed Peppers Recipes

Steps:

• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.
• Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.
• Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.

Steps:

• -Preheat oven to 350 degrees Fahrenheit.
• -Prepare the cup of rice according to packaging. While boiling the water for the rice, add the bouillon cube, it will dissolve into the rice
• -Dice onions in vegetable or olive oil to desired size. Sauté for a couple minutes,
• not too brown. Add garlic.
• -Remove Soyrizo from its casing and saute until brown.
• -Use a knife to core the peppers. Rinse out the seeds and use a spoon to get out the white soft parts on the interior of the pepper.
• -I add half of the rice to the Soyrizo-onion mixture and sauté it for a few minutes once Soyrizo is almost done, then I use the other half of the rice to layer inside of the pepper.
• If you desire, you can mix it all together and just stuff to stuff the peppers.
• -Place on a deep pan and cook in oven for 10-25 minutes, depending on how well you like the pepper cooked. Cooking it longer gives it a browner, seared look.
• Cooking it shorter makes it warm yet crunchy, also still holding its nutrients.

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.

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.

Steps:

• In a Dutch oven, cook beef, onion, chopped green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain. Add the water, tomatoes, tomato sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes. , Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes. , Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13x9-in. baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350° for 1 hour. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers.

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.