recipe

Grilled Chorizo Stuffed Peppers

5.0

Stuffed with a delicious combination of rice, corn, beans, tomatoes and zesty chorizo sausage in an enchilada sauce, this simple and easy grilled chorizo stuffed peppers recipe is ah-maze-ing.

Ingredients

Serves 7
FOR THE PEPPERS
7
bell peppers, red or green
3
cups rice, cooked
2
small Roma tomatoes, diced
2
cups (15-ounce can) black beans, strained
1
cup corn
1/2
small yellow onion, peeled and diced
1 1/2
cups (12 ounces) chorizo sausage, pre-cooked, sliced
1
cup enchilada sauce
1
cup (8 ounces) Colby Jack cheese, shredded
 
salt and pepper to taste
 
cilantro, chopped

Directions

Prep Time: 20 minutes, Cook Time: 25 minutes
1

Preheat your grill to 400°F.

2

Slice off the top ½” of each bell pepper. Remove seeds and discard.  Place the peppers cut side up in a 10” cast iron skillet.

3

Combine rice, tomatoes, beans, corn, onions, chorizo sausage, enchilada sauce, salt and pepper in a medium size bowl.

4

Fill each pepper with mixture, packing the peppers tight.

5

Top each pepper with shredded cheese.

6

Place skillet directly on the grill. Cook for 25 to 30 minutes or until the cheese is golden brown and melted and the peppers are hot and cooked throughout.

7

Top with chopped cilantro.

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