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.
Ingredients
- 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
- 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
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.
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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
Reviews
Ratings
30 reviews
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.
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 HelpfulMy 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.
0 Helpful