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|Chorizo Stuffed Bell Peppers|
"Bell peppers are full of a highly spiced mixture of chorizo, onions, garlic, clean herbs, Worcestershire, 3 forms of cheese, and rice. If you have a taste for spice, you will love them. Don't let the wide variety of ingredients scare you!"
- 6 bell peppers, tops reduce off and seeded
- 1 pound chorizo sausage
- 1 stalk celery, minced
- 1 carrot, minced
- half of cup chopped onion
- four cloves garlic, minced
- salt and pepper to flavor
- 1 (14.5 ounce) can whole peeled tomatoes, chopped
- 1 tablespoon Worcestershire sauce
- chopped fresh parsley
- chopped fresh basil
- half cup uncooked lengthy grain rice
- half of cup water
- 1/three cup shredded Monterey Jack cheese
- 1/three cup shredded Cheddar cheese
- 1/three cup shredded Mozzarella Cheese
- 1 (10.75 ounce) can tomato soup
|Prep : 40M||Cook : 6M||Ready in : 1H40M|
- Bring a big pot of water to boil. Place peppers in boiling water, and prepare dinner five mins. Remove, and set apart to chill.
- Preheat oven to 350 tiers F (one hundred seventy five levels C).
- In a massive skillet, prepare dinner chorizo till nearly brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook till tender, approximately 5 mins. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer till rice is cooked, about 15 mins. Remove from warmness, and blend in Monterey Jack, Cheddar, and Mozzarella cheeses.
- Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle greater cheese on pinnacle.
- In a small bowl, integrate tomato soup with simply enough water to offer the soup the consistency of gravy. Pour generously over peppers. Cover with foil.
- Bake in preheated oven about half-hour.
- Reynolds® Aluminum foil can be used to preserve meals wet, prepare dinner it evenly, and make easy-up easier.
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