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Chorizo Stuffed Bell Peppers
Chorizo Stuffed Bell Peppers

Before you jump to Chorizo Stuffed Bell Peppers recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Make smart decisions when grocery shopping. If you make smart decisions when you are purchasing your groceries, you will be eating better meals by default. Think about it: you aren’t going to want to deal with a hectic store or a long drive through line at the end of the day. You want to get home immediately and have something great. Your house should be filled with healthy foods and ingredients. This way—even if you pick out something a little greasy or not as good for you as it could be, you’re still picking foods that are better for you than you would get at the local diner or fast food drive through window.

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We hope you got benefit from reading it, now let’s go back to chorizo stuffed bell peppers recipe. You can cook chorizo stuffed bell peppers using 16 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Chorizo Stuffed Bell Peppers:
  1. Use 6 bell peppers, tops cut off and seeded
  2. Take 1 pound chorizo sausage
  3. Provide 1 stalk minced celery
  4. Prepare 1-2 minced carrots
  5. You need Medium sized onion chopped
  6. Provide 4 cloves minced garlic
  7. Prepare 1 (14.5 ounce) fire roasted chopped tomatos, or regular chopped tomatoes
  8. You need 1 tablespoon Worcestershire sauce
  9. Take Handful fresh parsley chopped
  10. You need Handful fresh basil chopped
  11. Provide 3/4 cup uncooked long grain rice
  12. Prepare 3/4 cup water
  13. Provide 1/3 cup shredded Monterey Jack cheese
  14. Use 1/3 cup shredded Cheddar cheese
  15. You need 1/3 cup shredded Mozzarella Cheese
  16. You need 1 (10.75 ounce) can of tomato soup
Steps to make Chorizo Stuffed Bell Peppers:
  1. Bring large pot of water to a boil. Place prepped peppers in boiling water, cook 5 minutes. Remove, set aside to cool.
  2. Preheat oven to 350 degrees farenheit
  3. In a large skillet, cook chorizo until almost brown, Drain fat if needed. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5minutes. Season with salt and pepper if you like. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice and water. Cover, and simmer until rice is cooked, 15-20 minutes. Remove from heat, and mix in Monterey Jack, Cheddar and Mozzarella cheeses.
  4. Place peppers upright in a baking dish,(I used my lasagna pan.) Fill each pepper with the chorizo mixture. Sprinkle extra cheese on top.
  5. In a small bowl, combine tomato soup with just enough water to make a gravy consistency. Pour over peppers. Cover with foil. Bake 30 minutes.
  6. NOTE: I wasn't sure about this tomato soup thing but I did it. It was good, but next time I will consider using tomato sauce or maybe salsa.
  7. Enjoy!

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