Chorizo-Stuffed Bell Peppers
Prep time: 
Cook time: 
Total time: 
Serves: 8 stuffed pepper halves
  • 4 large bell peppers, halved and membrane and seeds removed
  • ½ lb Mexican chorizo
  • 1 (8.8 oz) package microwavable Spanish rice (2 cups)
  • 1 (10 oz) can diced tomatoes with green chiles
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • ½ Tbsp chili powder
  • 6 oz Monterey jack cheese, shredded and divided
  • 4 green onions, sliced and divided
  1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and place pepper halves cut side up on pachment; set aside.
  2. Add the chorizo to a large, nonstick skillet and sauté over medium heat, breaking up with a wooden spoon, until fully cooked.
  3. To the skillet, add the microwaved rice, diced tomatoes, black beans, corn, chili powder, 4 ounces (1 cup) shredded cheese, and half of the green onions. Stir to combine.
  4. Fill each pepper with the chorizo mixture, mounding the filling and gently packing into the pepper halves.
  5. Bake for 30 minutes; remove from oven and sprinkle with remaining 2 ounces of cheese; bake for an additional 5-10 minutes or until cheese is melted and bubbly. Sprinkle with remaining sliced green onions before serving.
Recipe slightly adapted from Budget Bytes
Nutrition Information
Serving size: 1 prepared stuffed pepper half Calories: 305 Fat: 14.3 Carbohydrates: 29.4 Sugar: 4.1 Sodium: 645 Fiber: 5.3 Protein: 14.8 Cholesterol: 36
Recipe by Prevention RD at