I love Mexican flavors and am always looking for new ways to enjoy similar ingredients but in a different approach. These stuffed peppers are filled with a delicious chorizo brown rice filling, topped with melted cheese, and then have a dollop of cilantro lime crema on top to bring it all together. These stuffed peppers are a quick and healthy week night recipe that gives you great leftovers for lunch the rest of the week. You can also use any leftover filling in a burrito topped with cheese and your favorite salsa. The cilantro lime crema adds an extra depth of flavor that takes these stuffed peppers to the next level. I hope you enjoy them as much as I did!
Southwest Stuffed Peppers
Roasted bell peppers filled with a brown rice, chorizo mix and topped with melted cheese
Servings 3
Ingredients
- 3-4 bell peppers
- 1/2 lb chorizo
- 1/2 can black beans
- 1/2 can Rotel
- 1/2 cup uncooked brown rice
- 1/4 tsp cumin
- 1/2 tsp chile powder
- 1/4 tsp salt
- 1 cup shredded colby jack cheese
Cilantro Lime Crema
- 1/2 cup plain Greek yogurt
- juice of 1 lime
- 1 Tbsp finely chopped cilantro
- 1/4 tsp spicy chile lime seasoning
Instructions
- Preheat oven to 350 F. Slice bell peppers in half length wise and remove seeds and the white part of the pepper. Place face up in a baking dish and drizzle with olive oil. Roast peppers for 20 minutes.
- Meanwhile make the filling by cooking the rice. Combine the 1/2 cup rice with half a cup water in a small pot. Bring to a boil, cover the pot, and simmer for 10 minutes.
- Heat a large skillet over medium high heat. Cook the chorizo until all the way cooked through. Break up into small bite sized pieces while cooking. Add the black beans, Rotel, cooked rice, and seasonings. Stir until all combined.
- Remove the peppers from the oven. Evenly fill with the chorizo rice mixture. Top with cheese. Bake at 350 F for an additional 5 minutes so the cheese is all melted
- Make the cilantro lime crema by stirring together the Greek yogurt, lime juice, cilantro and seasoning in a small bowl. Place two pepper halves on a plate and top with some of the cilantro lime crema. Enjoy!
- If you have extra filling left you can keep it in the refrigerator for a few days and use to make a burrito. The peppers themselves will keep for several days too and make great leftovers.
