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Spicy Chorizo-Stuffed Peppers

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  • Prep 15 min
  • Total 60 min
  • Servings 8
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Add some spice to classic stuffed peppers with this Mexican-inspired filling. You'll need only 15 minutes to get them in the oven.
Sep 8, 2011


  • 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)


  • 1
    In 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.
  • 2
    Heat 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.
  • 3
    Cover 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 Information

No nutrition information available for this recipe
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