Stuffed Pepper Skillet with Chorizo and Rice
Ingredients
- 4bell peppers (red or yellow)
- 6 ounceschorizo
- 1 cuplong-grain white rice
- 2 cupschicken broth
- 1yellow onion (medium)
- 3 clovesgarlic
- 1 can (14.5 oz)canned diced tomatoes
- ¾ cupsharp cheddar cheese
- 1 tablespoonolive oil
- ·salt
- ·black pepper
- 1 teaspooncumin
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Cut 4 bell peppers in half lengthwise and remove seeds and membranes.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove the casing from the chorizo and crumble it into the pan, cooking for 3–4 minutes, stirring occasionally, until it browns. Drain excess fat if needed.
- 02
Stir in the minced garlic and diced onion, cooking for 2 minutes until softened and fragrant.
- 03
Add the rice and cumin, stirring for 1 minute to coat the rice in the oil and spices.
- 04
Pour in the chicken broth and diced tomatoes with their juices. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 15–18 minutes until the rice is tender and liquid is absorbed.
- 05
While the rice cooks, cut the bell peppers in half lengthwise and remove the seeds and membranes. Nestle the pepper halves into the pan, skin-side down, on top of the rice mixture (they'll partially sink in).
- 06
Cover and cook for 5–7 minutes more until the peppers are tender and lightly charred on the bottoms.
- 07
Remove from heat and sprinkle the cheddar cheese over the peppers and rice. Cover for 2 minutes to melt the cheese. Serve straight from the pan.
Spice Tips
For extra warmth, stir in 1/2 teaspoon smoked paprika with the cumin. If you prefer heat, add a pinch of cayenne pepper or a diced jalapeño when you add the onion. A squeeze of fresh lime juice over the finished dish brightens all the flavors.
Leftovers reheat beautifully in a 350°F oven for 10–12 minutes, covered. Swap the cheddar for Monterey Jack or Oaxaca for a creamier finish. Use andouille sausage if chorizo is hard to find.