Beef & Chorizo Stuffed Peppers
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.
Ingredients
- 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
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