Chorizo Stuffed Bell Peppers
Recipe by
The Honey Blonde
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Stuffed bell peppers are practically a staple in our house. Whenever I ask my husband “What should I make for dinners this week?” Nine times out of ten, he will say “stuffed bell peppers”. Five out of ten times, I make them.
Ingredients
- 1 lb ground pork or turkey
- 0.25 cup apple cider vinegar
- 4 tsp ground chili powder
- 2 tsp granulated garlic
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp chipotle chili powder
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.25 tsp oregano
- 0.25 tsp thyme
- 0.125 tsp allspice
- 0.125 tsp cloves
- 0.5 tsp sugar
- 3 bell peppers (cut in half lengthwise)
- 0.5 onion (chopped)
- 1 small can of tomato paste
Method
- Preheat oven to 400 degrees.
- In a large bowl, mix together all of the chorizo ingredients. Let sit for about 30 minutes.
- Meanwhile, place the bell peppers, cut side down, in a large baking pan. Bake for 10 to 15 minutes until soft.
- In a large pan, saute onions over medium high heat in about 1 tbsp of olive oil. When onions are soft and translucent, add in chorizo mixture and break up the meat with the back of a spoon or spatula.
- When meat is completely cooked through, stir in the tomato paste and 1 can's worth of water. Continue to simmer over medium heat until all the moisture has evaporated.
- Spoon mixture into each bell pepper until chorizo mixture fills up the entire pepper half. Top with cheese, if desired. Bake for 10 minutes until cheese has melted.
- Serve over rice, quinoa, or cauliflower rice.
View the recipe instructions at The Honey Blonde