Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chorizo stuffed bell peppers. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Chorizo Stuffed Bell Peppers is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Chorizo Stuffed Bell Peppers is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook chorizo stuffed bell peppers using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Chorizo Stuffed Bell Peppers:

1. Prepare 6 bell peppers, tops cut off and seeded
2. Prepare 1 pound chorizo sausage
3. Prepare 1 stalk minced celery
4. Get 1-2 minced carrots
5. Make ready Medium sized onion chopped
6. Take 4 cloves minced garlic
7. Get 1 (14.5 ounce) fire roasted chopped tomatos, or regular chopped tomatoes
8. Take 1 tablespoon Worcestershire sauce
9. Take Handful fresh parsley chopped
10. Prepare Handful fresh basil chopped
11. Make ready 3/4 cup uncooked long grain rice
12. Prepare 3/4 cup water
13. Get 1/3 cup shredded Monterey Jack cheese
14. Take 1/3 cup shredded Cheddar cheese
15. Make ready 1/3 cup shredded Mozzarella Cheese
16. Make ready 1 (10.75 ounce) can of tomato soup

Instructions to make Chorizo Stuffed Bell Peppers:

1. Bring large pot of water to a boil. Place prepped peppers in boiling water, cook 5 minutes. Remove, set aside to cool.
2. Preheat oven to 350 degrees farenheit
3. In a large skillet, cook chorizo until almost brown, Drain fat if needed. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5minutes. Season with salt and pepper if you like. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice and water. Cover, and simmer until rice is cooked, 15-20 minutes. Remove from heat, and mix in Monterey Jack, Cheddar and Mozzarella cheeses.
4. Place peppers upright in a baking dish,(I used my lasagna pan.) Fill each pepper with the chorizo mixture. Sprinkle extra cheese on top.
5. In a small bowl, combine tomato soup with just enough water to make a gravy consistency. Pour over peppers. Cover with foil. Bake 30 minutes.
6. NOTE: I wasn't sure about this tomato soup thing but I did it. It was good, but next time I will consider using tomato sauce or maybe salsa.
7. Enjoy!

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