Beef And Chorizo Stuffed Peppers

Smoky chorizo + juicy beef tucked into sweet bell peppers and buried under cheese. One pan, big flavor, zero drama.

If weeknight dinners had a hype squad, these beef and chorizo stuffed peppers would headline. Chorizo brings the smoky heat, ground beef adds that juicy bite, and sweet bell peppers soften and caramelize in the oven. Stir in rice and a can of tomatoes, crown with a snowdrift of cheese, and you’ve got a tray that looks company-worthy but cooks like a Tuesday. Not into rice? Swap in cauliflower rice or quinoa. Want it spicier? Use a hot chorizo and don’t be shy with the smoked paprika. They reheat like a dream, freeze well, and make you feel wildly put-together with almost no effort. Bake, bubble, serve—then accept your compliments like it’s no big deal.

What Makes This Beef And Chorizo Stuffed Peppers Recipe So Good

The magic here lies in the chorizo. It’s not just meat; it’s a seasoned, smoky, slightly greasy (in the best way) flavor bomb. Paired with ground beef, it creates a rich, juicy filling that’s borderline addictive.

The bell peppers? They’re not just vessels—they caramelize slightly, adding sweetness to balance the spice. Plus, cheese.

Because everything’s better with cheese.

Ingredients

• 4 large bell peppers (any color, but red/yellow are sweeter)
• 1 lb ground beef (80/20 for maximum juiciness)
• 1/2 lb chorizo (remove casing if needed)
• 1 cup cooked rice (white or brown, your call)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
• Salt and pepper to taste
• Olive oil for cooking

Step-by-Step Instructions

• Prep the peppers: Cut tops off, remove seeds, and rinse. Brush with olive oil, sprinkle with salt, and set aside.

• Cook the filling: In a skillet, sauté onion and garlic until soft. Add beef and chorizo, breaking it up until browned. Drain excess fat if needed (but leave some for flavor—don’t be a hero).

• Season it up: Stir in cumin, smoked paprika, diced tomatoes, and cooked rice. Cook for 2-3 minutes until everything’s cozy.

• Stuff ‘em: Fill each pepper with the mixture, packing it in like you’re preparing for a food apocalypse. Top with cheese—generously.

• Bake: Place peppers in a baking dish, cover with foil, and bake at 375°F for 25 minutes. Remove foil, bake another 10 minutes until cheese is golden and bubbly.

Storage Instructions

Let leftovers cool (if they exist), then store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave. For freezer prep, bake peppers without cheese, freeze, then add cheese and finish baking when ready.

They’ll last up to 2 months frozen—just don’t forget about them like that gym membership.

Benefits of This Beef And Chorizo Stuffed Peppers Recipe

These peppers are protein-packed, loaded with veggies, and customizable. They’re also a great way to use up leftover rice or ground meat. Plus, they look fancy without requiring fancy skills.

Win-win. And let’s be real—anything with chorizo is automatically a mood booster.

Common Mistakes to Avoid

• Overcooking the peppers: They should be tender, not mushy. Nobody wants pepper soup.
• Skimping on seasoning: Chorizo does heavy lifting, but the beef needs love too.
  

  Taste as you go.

• Using pre-cooked chorizo: Raw chorizo = flavor infusion. Pre-cooked is a sad imitation.
• Forgetting to oil the peppers: A light brush keeps them from drying out. Don’t skip this.

Alternatives

No chorizo?

Use spicy Italian sausage. Vegetarian? Swap meat for lentils and add extra smoked paprika.

Not a rice fan? Quinoa or cauliflower rice work. Cheese hater? (Weird flex, but okay.) Skip it or use nutritional yeast.

The point? Make it yours.

Beef & Chorizo Stuffed Peppers

Ethan Walker

Smoky chorizo and juicy ground beef come together inside sweet bell peppers for a spicy, cheesy, weeknight-worthy dish that looks fancy but takes zero chef training. It’s flavor-packed comfort with a kick.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 4 stuffed peppers

Calories 480 kcal

Ingredients

  

1x2x3x

• 4 large bell peppers red or yellow for sweetness
• 1 lb ground beef 80/20 recommended
• 1/2 lb chorizo remove casing if needed
• 1 cup cooked rice white or brown
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 cup shredded cheese cheddar, Monterey Jack, or mix
• salt and pepper to taste
• olive oil for cooking and brushing peppers

Instructions

 

• Preheat oven to 375°F. Cut tops off bell peppers, remove seeds, rinse, and pat dry.
• Brush peppers lightly with olive oil, sprinkle with salt, and set aside.
• Heat a skillet over medium heat. Sauté onion and garlic in olive oil until softened.
• Add ground beef and chorizo. Cook, breaking it up, until browned. Drain excess fat if needed.
• Stir in cumin, smoked paprika, diced tomatoes, and cooked rice. Cook 2-3 minutes more.
• Fill each pepper with the meat mixture. Pack tightly. Top generously with shredded cheese.
• Place peppers in a baking dish. Cover with foil and bake for 25 minutes.
• Remove foil and bake an additional 10 minutes, until cheese is golden and bubbly.

Notes

Don’t overcook the peppers—they should be fork-tender, not mushy. For a vegetarian twist, swap the meat for lentils and amp up the smoked paprika. Freeze baked, un-cheesed peppers, then add cheese and finish baking later for a lazy meal prep win.

Nutrition

Calories: 480kcalCarbohydrates: 18gProtein: 30gFat: 32gSaturated Fat: 14gCholesterol: 95mgSodium: 700mgPotassium: 650mgFiber: 3gSugar: 6gVitamin A: 1800IUVitamin C: 150mgCalcium: 250mgIron: 3.5mg

Tried this recipe?Let us know how it was!

FAQ about Beef And Chorizo Stuffed Peppers

Final Thoughts

Beef and chorizo stuffed peppers are the ultimate comfort food with a kick. They’re easy, flexible, and guaranteed to impress—even if you’re just impressing yourself. Make them.

Eat them. Thank yourself later. 🌶️🔥