Spicy Chorizo Stuffed Peppers

By ctaubenheim

Ingredients

• 1 1/3 cups water
• 2/3 cup uncooked regular long grain white rice
• 2 smoked chorizo sausage links (3oz each), diced 1 1/4 cups
• 1 can (15oz) progresso black beans drained rinsed
• 1 can (14.5oz) fire roasted tomatoes with chipolte peppers, undrained
• 1 1/2 cups shredded mexican cheese blend (6oz)
• 4 medium red or green bell peppers or 2 of each, cut in half lengthwise,
• seeds and membranes removed
• 4 medium green onions, chopped (1/4 cup)

Details

Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

In 2 qt saucepan; heat water to boiling over medium high heat. Stir in rice. Reduce heat to low. Cover simmer 15 minutes or until liquid is absorbed and rice is tender. Heat oven to 375 in medium bowl, mix sausage, beans, tomatoes, 1 cup of the cheese and the cooked rice. Place pepper halves, cut sides up, in ungreased 13xs9 inch (3 qt) glass baking dish. Spoon about 2/3 cup rice mixture in each pepper half, mounding as necessary. Cover lightly with foil, bake 35 to 40 minutes or until peppers are crisp tender and filling is thoroughly heated. Uncover, sprinkle tops of peppers with remaining 1/2 cup cheese and the onions. Bake uncovered 5 minutes longer or until cheese is melted.