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Join the 20-Minute Supper Club»Stuffed Peppers With Chicken, Chorizo & Rice
This is one of those dishes that seems tough to make, but really isn't. If you can’t find chorizo, substitute hot Italian sausage.
Ingredients (Serves 4 to 6)
| 3 tbsp | olive oil, plus more for greasing |
| 3⁄4 lb | chorizo, cut into 1/2-inch dice |
| 2 | cloves garlic, minced |
| 1 tbsp | chili powder |
| 1 14-oz can | diced tomatoes |
| 3 cups | diced cooked chicken |
| 4 cups | cooked white rice |
| 4 | green onions, trimmed and thinly sliced, white and green parts only |
| 2 cups | grated Monterey Jack or sharp Cheddar |
| Kosher salt and freshly ground black pepper | |
| 6 | red peppers, cored |
Instructions
- Preheat oven to 375°F. Grease a 9- x 13-inch baking dish.
- In a large skillet over medium-high, heat 2 tablespoons oil until hot, about 1-1/2 minutes. Reduce heat to medium, add chorizo, and cook, stirring occasionally, until browned, about 6 minutes.
- Add garlic and cook, stirring, until it sizzles and becomes aromatic, about 30 seconds.
- Add chili powder and cook, stirring, for 30 seconds.
- Add tomatoes and their juices and bring to a boil. Stir in chicken and cook for 5 minutes to heat through.
- Fold in rice, onions, and half of cheese. Season with salt and pepper.
- Toss peppers with remaining oil and sprinkle (inside and out) with salt and pepper. Fill peppers with rice filling. Set peppers in baking dish and bake until softened and browned in places, about 30 minutes.
- Top with remaining cheese and bake until melted and browned. Let cool for a couple of minutes, then serve.
Excerpted from 150 Things to Make with Roast Chicken by Tony Rosenfeld Copyright © 2007 by Tony Rosenfeld. Excerpted by permission of Taunton, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
*Find this and other great recipes in…
150 Things tho Make With Roast Chicken
By Tony Rosenfeld
150 Things to Make with Roast Chicken takes a good thing and makes it even better. Choose from 150 recipes for casseroles, soups, stews, stir-fries, and rice and pasta dishes, wraps and meal-worthy salads, along with rubs, glazes, marinades, and sauces.
*This recipe has been adapted from its original.
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Sonia Solivar writes:
This receipe tasted amazing. It took a while to make but it had tons of flavor for the small amount of ingredients.
—posted June 25, 2007 at 5:44 p.m.
Barb writes:
This recipe is fantastic! I've had rave reviews each of the times that I've made it. It really doesn't take that long to make and we always wish there was more.
—posted March 30, 2009 at 12:49 p.m.
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