Chorizo Stuffed Bell Peppers Popular Recipes

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Chorizo Stuffed Bell Peppers

"Bell peppers are stuffed with a highly spiced combination of chorizo, onions, garlic, sparkling herbs, Worcestershire, 3 kinds of cheese, and rice. If you have a flavor for spice, you will love them. Don't permit the number of ingredients scare you!"

Ingredients :

6 bell peppers, tops cut off and seeded
1 pound chorizo sausage
1 stalk celery, minced
1 carrot, minced
1/2 cup chopped onion
four cloves garlic, minced
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 tablespoon Worcestershire sauce
chopped clean parsley
chopped fresh basil
half cup raw long grain rice
1/2 cup water
1/three cup shredded Monterey Jack cheese
1/three cup shredded Cheddar cheese
1/three cup shredded Mozzarella Cheese
1 (10.75 ounce) can tomato soup

Instructions :

Prep : 40M	Cook : 6M	Ready in : 1H40M

Bring a huge pot of water to boil. Place peppers in boiling water, and cook 5 mins. Remove, and set apart to cool.
Preheat oven to 350 stages F (a hundred seventy five stages C).
In a large skillet, cook chorizo until nearly brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until gentle, about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, approximately 15 mins. Remove from warmth, and blend in Monterey Jack, Cheddar, and Mozzarella cheeses.
Place peppers upright on a baking sheet. Stuff every pepper with the chorizo aggregate. Sprinkle more cheese on pinnacle.
In a small bowl, integrate tomato soup with simply enough water to present the soup the consistency of gravy. Pour generously over peppers. Cover with foil.
Bake in preheated oven about 30 minutes.

Notes :

Reynolds® Aluminum foil can be used to maintain food moist, cook it evenly, and make clean-up less complicated.

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