Southwest Stuffed Peppers
Roasted bell peppers filled with a brown rice, chorizo mix and topped with melted cheese
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Mexican
- 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
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.
Keyword southwest peppers, stuffed peppers