Mexican Stuffed Peppers

I threw this together as a clean-out-the-fridge meal and couldn’t believe how good it was. Not crazy different from my traditional stuffed peppers, but just unique enough to keep things interesting. This is more of a guide than a recipe since I wasn’t measuring when I threw this together.


Eight mildly spicy peppers (these may have been banana, but I’m not positive), tops cut off and seeded. If you aren’t into loose stuffing, get even more peppers
about 1/2 cup tomato puree
1-2 cups rice (mine was a mix of brown and white leftover rice)
4 cremini mushrooms, chopped
1/2 onion, chopped
1/2 large leek (white parts only), chopped
1 green bell pepper, chopped
about 2-3 oz queso fresco, crumbled
1-2 tbsp chopped cilantro
about 6 oz chorizo (mine was chicken santa fe chorizo)
2 tbsp oil

In one pot, get a bottle of water boiling. In a pan, heat oil. Add onion, leek, pepper, and mushrooms. Cook until soft. Remove from heat. Repeat with chorizo, cooking through (about 6-7 minutes).

When water hits boil, throw in peppers. Cook about a minute. Remove from heat and rinse in cold water.

Combine vegetable mixture with rice, queso fresco, tomato puree, cilantro, and sausage in a bowl. Stuff each pepper with stuffing (you will have a decent amount of stuffing left over).

When ready to cook, preheat oven to 375. Line a 9×9 pan with extra stuffing. Place peppers on top. Crumble a bit more cheese on top if you like. Cover with foil. Bake 45 minutes.  Remove foil and cook another five minutes.

Serve peppers with some extra stuffing.


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