This is a great recipe for the bounty of your garden! I say that as though I grew these peppers in my garden. I can assure you, I didn't. I have a little potted garden that grows little tomatoes and little peppers. Not these big guys. They came from Costco. But the peppers that you grow in your garden would be great.
But I guess this is more like a stuffed pepper casserole. As you can see below, the peppers are tucked in between way too much filling and then the whole thing is covered with a thick layer of cheese. Not that stuffed peppers have ever been a neat and clean dinner. And the filling is the best part anyway, right? The idea for this actually comes from my dad. We were at a farmers' market last year (he was up visiting after this little sneakaroo was born) and one of the vendors was selling all kinds of meat so he bought chorizo. Then there were good looking peppers at another vendor, so we got those. So he stuffed the peppers with a filling made of... wait for it... the chorizo. Didn't see that coming? Try to keep up with me here.
But after all this talk about Spanish sausage, I have a secret to tell you. I actually made it this time with soy chorizo from Trader Joe's. I looove that stuff. And since I've had this pepper recipe both ways, I can assure you it is good whether you're a vegetarian or not. I'm not, but with all of the amazing faux meat coming out nowadays, I'm thinking that making the switch wouldn't be too hard. Until I get a craving for pulled pork. Damn. Omnivore for another day.
Chorizo Stuffed Peppers Printer-friendly version
5 large or 6 medium bell peppers 2 Tbsp. butter 1 onion, diced 2 cups brown rice 2 cups chicken or vegetable broth 1 pound choriz0, out of the casing and cooked (some chorizo comes already cooked/smoked) 1 can diced tomatoes 2 cups salsa 2 cups shredded cheese (cheddar, Mexican blend, whatever you have)
Preheat the oven to 350 degrees.
Melt the butter is a frying pan and cook the onion in it over medium heat until it is soft and translucent. Set aside.
Bring the broth to a boil in a sauce pan. Add the brown rice and reduce the heat to a simmer. Cook until the rice has absorbed the liquid (the length of time will depend on what kind of rice you have, so check the box).
Combine the chorizo, onion, rice, tomatoes, and salsa. Cut the top off the peppers and clean out the seeds and ribs. Fill the peppers with the mixture and stuff the rest around the outside of the peppers. Cover and bake for about 45 minutes. Uncover and spread cheese on top. Return to the oven and bake until the cheese melts.
Source: Inspired by my dad, Steve-o
