Slow-Cooker Chorizo Stuffed Peppers
with fresh tomato and avocado salsa / chips
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.
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
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
Amount Per Serving
Calories
658
Just a moment...
% Daily Value
Total Fat
34g
52%
Just a moment...
Saturated Fat
12g
59%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
62mg
21%
Just a moment...
Sodium
1172mg
49%
Just a moment...
Total Carbohydrate
69g
23%
Just a moment...
Dietary Fiber
9g
36%
Just a moment...
Sugars
8g
Just a moment...
Protein
23g
Just a moment...
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 freeLearn 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.
Nutrition Facts
Amount Per Serving
Calories
658
Just a moment...
% Daily Value
Total Fat
34g
52%
Just a moment...
Saturated Fat
12g
59%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
62mg
21%
Just a moment...
Sodium
1172mg
49%
Just a moment...
Total Carbohydrate
69g
23%
Just a moment...
Dietary Fiber
9g
36%
Just a moment...
Sugars
8g
Just a moment...
Protein
23g
Just a moment...
Reviews
Ratings
31 reviews
We liked the veggie peppers. I made some sausages for my non-vegetarian eaters. 2nd time- used the instant pot. Cooked it for 10 minutes on high pressure and only made 2 peppers. Hard to get out of instant pot because was nearly falling apart. Still delicious!
0 HelpfulI 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.
0 HelpfulThis was great. We cooked it in the oven and added cheese to the top for the last five minutes of baking. Thanks!
0 Helpful