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Overstuffed Southwest Bell Peppers


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Rate this recipe 4.2/5 (5 Votes)


  • 6 green bell peppers, hollowed and roasted
  • 1 lb lean ground pork or beef
  • 6 oz soft chorizo
  • 1/2 of large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 T. olive oil
  • 1 14 oz can stewed, diced tomatoes
  • 6 roasted, peeled, and chopped green chilis (or one can)
  • 2 cups raw cauliflower rice or cooked (al dente) white rice
  • 1/2 cup chicken broth
  • 1 T. cumin
  • 2 T. fresh chopped oregano or 1 T. dried oregano
  • 2 T. fresh chopped cilantro or 1 T. dried cilantro
  • 1 T. green chili powder
  • salt and pepper to taste
  • 1 cup shredded cheese (optional)


Servings 6


Step 1

Heat olive oil over medium high heat. Cook onions until they begin to become translucent (about 1 minute). Add garlic and cook about 1 more minute. Add ground pork and chorizo and cook until meat browns. Add the rest of the ingredients and cover cooking for about 15 minutes (stir regularly).

Stuff roasted green bell peppers and place in a backing dish. Cook at 350 F for about 20 minutes. Top with shredded cheese (optional) and turn broiler on low. Cook until cheese melts.


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