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Tuesday, August 12, 2008

Chorizo Stuffed Bell Peppers & Tomatoes

We're operating on tomato overload right now and I am trying to come up with ANY use for a tomato. Browsing allrecipes.com, I found this recipe for chorizo stuffed bell peppers. That's nice, right? But not a great use of tomatoes. I noticed one of the ingredients for the filling was tomatoes. I thought why not just use a hollowed out tomato for this filling instead of a pepper?

Things have changed since I got that idea. When I made up our menu for the week, we only had tomatoes to use. Since that was a few days ago, 2 of the bells have had a chance to turn completely yellow, so I decided to make both and decide which I like better.

I made quite a few changes to this, but I'll still post the original and tell you what I did differently.

INGREDIENTS
6 bell peppers, tops cut off and seeded (I did 2 yellow bells and 2 small tomatoes)
1 pound chorizo sausage (I used about 1/3 - 1/2 lb)
1 stalk celery, minced
1 carrot, minced (I swapped chopped zucchini for the carrot)
1/2 cup chopped onion (I used red onion)
I threw in some chopped, fresh mushrooms and a chopped hot banana pepper, too
4 cloves garlic, minced (I used about a teaspoon of chopped garlic from a jar)
salt and pepper to taste (left this out after tasting the chorizo...whew! too much spice for me!)
1 (14.5 ounce) can whole peeled tomatoes, chopped (I chopped 3 small/medium tomatoes)
1 tablespoon Worcestershire sauce (About 3 splashes)
chopped fresh parsley
chopped fresh basil
1/2 cup uncooked long grain rice (I used basmati)
1/2 cup water (I actually forgot this, and glad I did by the end, it wasn't needed)
1/3 cup shredded Monterey Jack cheese
1/3 cup shredded Cheddar cheese
1/3 cup shredded Mozzarella Cheese
1 (10.75 ounce) can tomato soup (ew...I do not like tomato soup. We don't have that in our house)

DIRECTIONS
Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool. (I skipped this step - I was afraid the peppers would end up soggy. They held up fine and softened up during the baking)
Preheat oven to 350 degrees F (175 degrees C).

In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, about 15 minutes. Remove from heat, and mix in Monterey Jack, Cheddar, and Mozzarella cheeses.

Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.

In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. (I skipped - no sauce for us) Pour generously over peppers. Cover with foil.

Bake in preheated oven about 30 minutes.
My review - I would love to make these again. Tomorow would be good. The spicy chorizo is about all the spice/heat I can take. I know, I'm a wimp. My nose was running, eyes watering, the whole bit. But, it was very good! I would make this again with either a tomato or bell - I don't know which was better. The tomato was more juicy, but the bell pepper flavor was great, too.

Aaron's review - It was good. Would he want it again? He said "um, probably not". Well all I can say is it's a good thing I make the dinner decisions! I make what I like!
Again, we're eating dinner at 9:30 p.m. and it's hard to get good pictures.

4 comments:

Laura P. said...

DH teases me about cooking quite often with peppers and tomato...so I will have to try this...maybe with a little less cheese though (I'm lactose intolerant : )

Maryanna said...

DH loves chorizo. I'll have to try this.

Joelen said...

Great use of chorizo, especially with the tomatoes!

MrsSchoon said...

Ooh this looks great!

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