Popular Features:
View Cart

Chorizo and Wild Rice Stuffed Peppers

 
Chorizo and Wild Rice Stuffed Peppers
chorizo for stuffed peppers cooking

Flavorful chorizo is combined with toothy-textured wild rice and fresh chives then used as a filling for green, red, or yellow stuffed peppers in this recipe for Chorizo and Wild Rice Stuffed Peppers. The peppers are cut in half horizontally so you can appreciate the beauty of the stuffing.

The author suggests using different sizes and color peppers to add to the beauty of the dish. He likes to cook the recipe for just 25 minutes, so the peppers retain their shape, but you can cook them longer if you prefer.

V is for Vegetables is a lovely book packed with information about a large variety of vegetables, including alluring photos of each recipe. The book is by Michael Anthony, Executive Chef of Gramercy Tavern.  Recipe reprinted by permission of the publisher.
Recipe By: V is for Vegetables Michael Anthony
  • Prep20 min |
  • Total45 min |
  • Serves 4
Print
0
Be the first to rate!0
Email

Ingredients

Instructions

Preheat oven to 375F

Heat oil in a very large skillet over medium heat.  Add the chorizo and cook, stirring occasionally and breaking up any large clumps, until it's cooked through, about 8 minutes. 

Drain any rendered fat.  Transfer to a large bowl, add the rice, chives, salt, and pepper, and stir to combine.

Lay the pepper halves cut-side up in a baking dish.   If possible, use a dish appropriate for serving.  Drizzle with oil, then add salt and pepper and a pied of butter to each.  Spoon the chorizo filling into each half.  Bake until the peppers and soft and the filling steaming hot, about 25 minutes.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.

Featured Recipes

  • Sopes

    Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets. Uses epazote, queso fresco, avocado, chicken brea

  • La Cereza Picante Margarita

    Throw on the BBQ and mix up a batch of these tangy margaritas made with Soltado Spicy Añejo Tequila, cherry juice, cherry jam and ginger beer.

  • Blue Cheese Burgers

    The ground beef for these burgers are flavored with scallions and fresh sage then topped with a healthy slice of Castello-Rosenborg® Extra Creamy Danish Blue cheese.

  • Mustard-Herb Chicken Breast

    This Mustard-Herb Chicken Breasts recipe from Taste of Home is a favorite for Terri Weme of Smithers, British Columbia when she needs an easy to make main dish for dinner.