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Week of 9/25/17

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

Active: 30 min Total: 4 hr 30 min
Original GF Paleo Vegetarian
Slow-Cooker Chorizo Stuffed Peppers
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
Slow Cooker, Instant Pot Friendly, Freezer Friendly
Proteins
Sausage
Cuisines
Latin
Save recipe
84

Ingredients

Metric
Servings:
4
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

  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.

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