Monday, March 11, 2013

Faint Worthy

Good stuffed peppers are so good.  This weekend I made some and they were  faint-worthy.  The boys even ate the filling over chips.  I cut the peppers in half so it made twice as many as the recipe directed...froze 8 of them.  I really liked that they were relatively easy.

Chorizo Stuffed Peppers
adapted from:

6 bell peppers, top & seed removed
1 pound chorizo sausage (found with the Italian sausages) - I used half chorizo & half ground beef
1 stalk celery, chopped
1 carrot, minced
1/2 cup onion, chopped
4 garlic cloves, minced
1 (14.5oz) can diced tomatoes
1 T Worcestershire sauce
1/2 cup UNcooked white rice
1/2 cup water
1 cup Mexican cheese, shredded
1 (10.75oz) can tomato soup, mixed with water to make gravy consistency -  I just used 1 1/2 cups Roasted Red Pepper & Tomato Soup WITHOUT the water

Bring a pot of water to boil.  Boil peppers for 5 minutes.  Remove and cool.
Preheat oven to 350.  In a large skillet cook chorizo with veggies (celery, carrot, onion, garlic).  Drain fat, if necessary.  Add tomatoes, Worcestershire sauce, rice and water.  Stir.  Cover and simmer until rice is cooked (about 15th-20 minutes).  Remove from heat.  Stuff into 'shells.' Top with cheese.  Place some soup (about 1/2 cup) into the bottom of deep pan.  Add stuffed shells.  Top with remaining soup.  Cover with foil and bake for 30-45 minutes.

No comments:

Post a Comment