Colorful bell peppers filled with spicy chorizo, rice, and cheese create a complete Spanish-inspired meal. This hearty dish delivers bold flavors and satisfying comfort food appeal with minimal ingredients.
Recipe Details
Ingredients
- 4 large bell peppers, tops cut and seeds removed
- 300g Spanish chorizo, diced
- 360ml cooked rice
- 400g can diced tomatoes, drained
- 120ml Manchego cheese, grated
Instructions
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Preheat oven to 190°C (375°F). Cut tops off 4 large bell peppers and remove seeds and membranes. Trim bottoms slightly if needed so peppers stand upright.
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Cook 300g Spanish chorizo in a large skillet over medium heat for 5 minutes until crispy and oil is rendered. Remove excess fat, leaving about 1 tablespoon.
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Add 360ml cooked rice and 400g can diced tomatoes to the chorizo. Cook for 3-4 minutes, stirring to combine. Season with pepper (chorizo provides salt).
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Stand peppers in a baking dish and fill evenly with the chorizo-rice mixture. Top each with 120ml Manchego cheese.
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Cover with foil and bake for 25 minutes. Remove foil and bake 5-10 minutes more until peppers are tender and cheese is golden.
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Let cool for 5 minutes before serving. The filling will be very hot.
Tips
Chorizo Type: Use dry-cured Spanish chorizo, not fresh Mexican chorizo. It should be firm and slice-able, not soft and raw.
Pepper Selection: Choose peppers that are similar in size and can stand upright. Any color works, but red and yellow are sweeter.
Rice Prep: Use day-old rice if possible as it holds together better in the stuffing. Arborio or short-grain rice works best.
Cheese Options: Manchego is traditional, but aged cheddar or Monterey Jack work as substitutes for Spanish flavor.
Make-Ahead: Stuff peppers up to 24 hours ahead, cover, and refrigerate. Add 10 minutes to baking time if cooking from cold.
Serving Suggestions: Serve with a simple green salad and crusty bread. A glass of Spanish Tempranillo wine pairs perfectly.