Slow-Cooker Chorizo Stuffed Peppers
with fresh tomato and avocado salsa / chips

Name: Slow-Cooker Chorizo Stuffed Peppers
Cook time: 270 min
Total time: 270 min
Yield: 4
Ingredients: 1 1/2 cups Corn kernels, fresh or frozen; 4 cloves Garlic, chopped; 8 oz Chorizo (sub ground Italian sausage); ~1 1/2 cups Cooked rice (leftover from Monday); 1/2 tsp Salt; 1/2 tsp Paprika; 4 Bell peppers, large, any color; 1/2 cup Sour cream; 2 Tomatoes, medium, chopped; 1 Jalapenos (opt), chopped; 1 stalk Green onions, white and green parts chopped and combined; 1 Avocados, chopped; 1 tsp Lime juice; 4 cups Tortilla chips

Active: 30 min Total: 4 hr 30 min

Original GF Paleo Vegetarian

We have featured stuffed peppers in the past, and reviewers overwhelmingly told us that they wanted a version made with rice. We think you'll love this recipe that includes rice and chorizo for a spicy kick (or Italian sausage if you prefer less spice).
Smarts: To test the seasoning before slow cooking the peppers, fry a spoonful of filling in a bit of oil. Taste and adjust as needed.

Ingredients

Metric

Servings:

Slow-Cooker Chorizo Stuffed Peppers:

Corn kernels, fresh or frozen - 1 1/2 cups
Garlic - 4 cloves , chopped
Chorizo - 8 oz (sub ground Italian sausage)
Cooked rice (leftover from Monday) - ~1 1/2 cups
Salt - 1/2 tsp
Paprika - 1/2 tsp
Bell peppers, large, any color - 4
Sour cream - 1/2 cup

Fresh Tomato and Avocado Salsa with Chips:

Tomatoes, medium - 2 , chopped
Jalapenos (opt) - 1 , chopped
Green onions - 1 stalk , white and green parts chopped and combined
Avocados - 1 , chopped
Lime juice - 1 tsp
Tortilla chips - 4 cups

Prep

Corn - If using frozen corn, defrost in the microwave. If using canned corn, drain and rinse.
Make rice and chorizo filling - Chop garlic. Combine corn, garlic, chorizo, rice, salt and paprika. (Can be done up to 2 days ahead)
Slow-cook peppers - Slice stems off peppers and discard seeds and stem. Spoon rice and chorizo filling into peppers, pressing down with the back of a spoon to fill the peppers as much as possible. Place peppers, cut-side up in the bowl of a slow cooker. (To help the peppers stay upright, you can ball up some foil and place it around the peppers.) Pour water around the peppers to 1" / 2.5cm deep. Cook until peppers are tender and chorizo is cooked, high for 3 hours or low for 5. You can also place the peppers in a baking dish with water and bake them, covered with foil at 350F / 176C until the chorizo is cooked and the peppers are tender, 60 to 70 minutes.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

When peppers are nearly finished cooking, chop tomatoes, jalapenos, green onions and avocados. Toss with lime juice and season with some salt and pepper. Add some hot sauce (not in ingredients list) if you’d like it spicy.
Serve peppers with sour cream on top. Enjoy with salsa and tortilla chips on the side.

Reviews

Ratings

0 reviews