Parrano & Chorizo Stuffed Pepper
Serves 4
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Prep Time
5 min
Cook Time
38 min
Total Time
43 min
Prep Time
5 min
Cook Time
38 min
Total Time
43 min
Ingredients
  1. 1 cup white rice, cooked according to directions
  2. 4 each bell peppers, any color
  3. 1 tablespoon olive oil
  4. 2 cups chorizo, uncooked
  5. ½ cup medium yellow onion, diced
  6. 1 cup medium tomato, diced
  7. 2 cups Parrano®, grated
Instructions
  1. Preheat oven to 375º F
  2. Cut the top ½ inch off the peppers. Clean out seeds from center. Dice the cut off top and reserve.
  3. Heat a medium size pan on medium-high heat. Add olive oil and chorizo. Cook until slightly browned and almost cooked (about 3-5 minutes). Remove from pan and reserve in a large heat proof mixing bowl.
  4. Add onion and remaining diced pepper to hot pan, cook for 3 minutes until onions are tender and translucent. Set aside and allow to cool.
  5. Add onions, peppers, tomatoes, rice and 1 ½ cups of Parrano® cheese to chorizo. Mix thoroughly.
  6. Stuff each pepper with chorizo mixture and bake in oven for 20 minutes. Remove from oven and top each with remaining cheese. Continue to bake for additional 10 minutes. Peppers should be tender and cheese melted with a light golden brown color.
Adapted from Side Dishes
Adapted from Side Dishes
Parrano http://www.parrano.com/

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