Chorizo & Spanish Rice Stuffed Peppers | Schnucks
Chorizo & Spanish Rice Stuffed Peppers Chorizo & Spanish Rice Stuffed Peppers

These chorizo and rice stuffed peppers can add excitement to the dinner table.

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Chorizo & Spanish Rice Stuffed Peppers

Side Dish

These chorizo and rice stuffed peppers can add excitement to the dinner table.

1 H

4

These chorizo and rice stuffed peppers can add excitement to the dinner table.

Ingredients

  • 1 lb Schnucks chorizo sausage, casings removed
  • 1 pkg Spanish-style ready-to-use rice
  • 1 jar Schnucks milk or medium salsa, divided
  • 1 tsp Spice Islands® Louisiana style Cajun seasoning
  • 2 large green, red or yellow bell peppers (or combination)
  • 1 cup Schnucks finely shredded Cheddar Jack cheese, divided

Instructions

  1. Preheat oven to 375°F. In nonstick 12" skillet, cook sausage over medium-high heat 5-6 minutes or until browned and no longer pink, breaking up meat into very small pieces with side of spoon; carefully drain pan drippings from skillet.
  2. Meanwhile, prepare rice in microwave oven as label directs. To sausage in skillet, stir in rice, 1¼ cups salsa and Cajun seasoning. Cut peppers in half, through the stem end from top to bottom; remove seeds and any white membranes. Place pepper halves, cut side up, in 9 x 9" glass or ceramic baking dish with ¼ cup water in the bottom.
  3. Fill each pepper half with 2 tablespoons cheese. Divide rice mixture evenly between peppers, about ¾ cup each. Pour remaining salsa and sprinkle remaining cheese over top of peppers.
  4. Cover dish with aluminum foil and bake 25 minutes. Remove foil and bake 15-20 minutes longer or until cheese is browned, peppers are tender and internal temperature reaches at least 155°F. Transfer peppers and any pan sauce to large serving platter.

Nutrition Facts

570 Calories Per Serving

FAT: 39G

SATURATED FAT: 16G

CHOLESTEROL: 90MG

SODIUM: 1880MG

CARBOHYDRATES: 31G

FIBER: 3G

SUGARS: 8G

PROTEIN: 24G

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