Wednesday, September 9, 2015

Chorizo and rice stuffed peppers with spiced tomato sauce


This is my kicked-up twist on classic stuffed peppers taking stuffed peppers to a whole new level of yumminess. A homemade spiced tomato sauce makes the base of the dish and sweet peppers stuffed with chorizo sausage, rice, scallions, and cilantro are nestled in the sauce and topped with cheese. Yum! These peppers are a meal to make now as we are still getting tomatoes and peppers from our gardens, but are starting to get into fall and seeking some more comfort food. It's one of those late summer/early autumn transition dishes. I, for one, am really looking forward to fall - my most favorite season. I love this time of year when you are in the midst of peak harvest season and surrounded by fresh produce. It's time for me to get canning!

We really enjoyed these peppers a lot. If you want a spicier version, try using poblano peppers instead of sweet peppers - this was my original intention when I was thinking of this dish; however, they didn't have any at the market that day but did have these really lovely red peppers. This dish will feed 3-4 people. 


Chorizo and rice stuffed peppers with spiced tomato sauce
for the tomato sauce:
5 heaped cups roughly chopped tomatoes (about 2 large)
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
for the peppers:
about 4 large sweet peppers, halved lengthwise with seeds and pith removed
2 teaspoons olive oil
2 links fresh chorizo sausage, removed from casing (about 1/2 lb.)
1 cup white or brown rice, cooked to package directions
3 scallions, thinly sliced, white and greens separated
2 tablespoons minced cilantro, plus more for garnish
1 cup grated cheddar-jack cheese

In a small pot, combine all of the tomato sauce ingredients over medium heat. Let the mixture come to a low boil and cook, stirring occasionally, until the tomatoes are soft and begin to breakdown, about 10-15 minutes. Turn off the heat and puree with an immersion blender (or using a regular blender) until smooth. Return to the pot and simmer until the consistency is thickened (I ended with 2 cups of finished sauce). Adjust seasoning as needed and then pour the sauce into the bottom of an 11 x 17-inch baking dish.

While the sauce cooks, heat the olive oil in a large skillet over medium heat. Add the chorizo and break apart with a wooden spoon. Stir in the scallions (whites and light green parts only). Cook until the sausage is browned and cooked through. Drain the excess fat and return to the skillet. Stir in the cooked rice and cilantro and season with salt and pepper.

Preheat the oven to 400 degrees. 

Place the peppers cut-side up in the baking dish. Fill each pepper as full as you can with the mixture (you may have a little extra filling, or an extra pepper depending on how large and deep your peppers are). 

Cover with foil and bake for about 20-25 minutes, until the peppers are tender. Remove from the oven and turn it to broil. Remove the foil and top each pepper with some of the shredded cheese. Broil for about 2-4 minutes, until the cheese is melted and golden.

Top with some of the scallions greens and extra cilantro.


What was I cooking one year ago?: jalapeno popper chicken chili
Two years ago?: Hasenpfeffer w/ dill dumplings
Three?: baked potato soup
Four?: zucchini bread
5?: roasted brussels sprouts w/ cranberries & hazelnuts

13 comments:

  1. This looks exactly like my kind of treat. Hearty, tasty and such beautiful colors.

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  2. I love stuffed peppers but really don't make them often enough! These sound just so flavorful!

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  3. Stuffed peppers get a bad wrap, specially as it's usually the only veggie option. But this with chorizo and the spiced sauce is lovely. I don't think you'd even need anything else with it!

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  4. so, i don't ever make stuffed peppers because my husband doesn't like them and i don't want to eat tons myself. BUT this filling and sauce sounds incredible so i will try this out i think! :) yummm!

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  5. You have taken stuffed peppers to a whole new level of awesome!

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  6. I love stuffed peppers, and these sound just so flavorful! I bet they were really awesome. Yummy share! :)

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  7. I am too a fan of stuffed sweet peppers. These look utterly delicious and flavoursome.

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  8. Wish I had some sweet peppers so I could have these for support tonight! Usually not a fan of stuff peppers, but your "stuffing" definitely works for me.

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  9. Amy, nice choice for a filling for the sfuffed peppers - I have eaten my share of them but I have never had them filled with chorizo - sounds delightful and different! And your presentation is wonderfully colorful!
    Andrea

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  10. My husband would love this, Cheri! He loves Chorizo sausage. I still have plenty of ripe tomatoes from the garden to use too.

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    1. My apologies for calling you Cheri! Short brain malfunction :)

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    2. Haha - no problem! It happens to all of us. Thanks!

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