Good afternoon I are going to share those Are looking for a chorizo stuffed bell peppers recipe that is interesting The method of preparing it is very not too difficult. Just need patience and persistence. So that chorizo stuffed bell peppers has aroma and taste that can arouse appetite.

In order for the taste of chorizo stuffed bell peppers, you need to pay attention first from the type of ingredients, next selection of ingredients that are fresh to how to make and serve it. No need Confused if want prepare chorizo stuffed bell peppers delicious as long as you know the trick and how to make this dish can become treat very special.

Ingredients and seasonings used for prepare

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

Mix tomato sauce and spices together and set aside. Cook rice according to package directions. Add olive oil to a skillet with the chorizo, add onions, and continue to brown. Drain and put chorizo onion mixture into a bowl with cooked rice to let cool.

Steps 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!
8. Done and ready to serve!

Stir in tomato mixture, add salt and pepper to taste. Line a baking sheet with parchment paper. Carefully scoop some of the chorizo-rice mixture into the cavity of each bell pepper. If you saved the pepper tops you may place them back on top of each pepper. Pull the peppers out of the oven and allow to cool slightly before serving.

relatives or to be inspiration for do culinary business. Good luck!