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

Active: 30 min Total: 4 hr 30 min

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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Corn - If using frozen corn, defrost in the microwave. If using canned corn, drain and rinse.
  2. Make rice and chorizo filling - Chop garlic. Combine corn, garlic, chorizo, rice, salt and paprika. (Can be done up to 2 days ahead)
  3. 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.

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Make

  1. 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.
  2. Serve peppers with sour cream on top. Enjoy with salsa and tortilla chips on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (59)
Gluten-free (6)
Paleo (3)
Vegetarian (13)

30 reviews

We liked the veggie peppers. I made some sausages for my non-vegetarian eaters.

By: Cathleen
Posted: Aug 22, 2020
Diet: Vegetarian
0 Helpful

I thought this was good, but I've decided that stuffed peppers are just not my favourite.

By: Tiffany
Posted: Oct 26, 2017
Diet: Original
0 Helpful

ground sirloin in place of chorizo

By: E
Posted: Oct 19, 2017
Diet: Original
0 Helpful

I like the idea of lentils and rice stuffing, but the flavor didn't meet my expectations- would experiment with the spices a little next time.

By: Dalia
Posted: Oct 18, 2017
Diet: Vegetarian
0 Helpful

This was great. We cooked it in the oven and added cheese to the top for the last five minutes of baking. Thanks!

By: Jenny
Posted: Oct 16, 2017
Diet: Original
0 Helpful

My peppers came out so soggy, maybe I added too much water in the pot. And the rice also seemed over-cooked by the time I was done.

By: Sarah
Posted: Oct 10, 2017
Diet: Original
0 Helpful