Mexican Chorizo Stuffed Peppers
Ingredients
4-6 bell peppers (how many peppers will depend on size)
2 teaspoons olive or avocado oil
1 medium yellow or white onion
2 cloves garlic
1 package Reynaldo's chorizo, casing removed
1 can crushed tomatoes
2 teaspoons chili powder
1 teaspoon cumin
Pinch of cayenne pepper
½ teaspoon salt
1 cup long grain white rice (uncooked)
2 cups chicken broth
2 cups Reynaldo's Queso Quesadilla, divided
Directions
Preheat the oven to 350F.
Cut the tops off of each bell pepper and remove all stems and seeds, so they can stand and be filled. Place the peppers in a Dutch oven.
Parbake the bell peppers for about 15 minutes, until slightly soft.
Heat the oil over medium heat in a large skillet, then sautee the onion until soft. Add the garlic and cook until fragrant, about 30 seconds.
Add the chorizo and cook until fully cooked through and well broken up.
Add the crushed tomatoes and seasonings. Stir until well combined.
Add the rice and chicken broth to the skillet and bring to a boil.
Turn the heat down to a simmer and cover the mixture. Cook until the rice is fully cooked, about 20 minutes. Stir one cup of cheese into the mixture until melted.
Stuff each pepper with the rice and chorizo filling, then top with the remaining Queso Quesadilla.
Cook until the cheese is golden brown and the peppers are soft, about 20-30 minutes.
