Chorizo and rice stuffed peppers with spiced tomato sauce

This is my kicked-up twist on classic stuffed peppers taking stuffed peppers to a whole new level of yumminess.

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

A homemade spiced tomato sauce makes the base of the dish and sweet peppers stuffed with chorizo sausage, rice, scallions, and cilantro are nestled in the sauce and topped with cheese. Yum! 

These peppers are a meal to make now as we are still getting tomatoes and peppers from our gardens, but are starting to get into fall and seeking some more comfort food. It's one of those late summer/early autumn transition dishes. I, for one, am really looking forward to fall - my most favorite season. 

I love this time of year when you are in the midst of peak harvest season and surrounded by fresh produce. It's time for me to get canning!

We really enjoyed these peppers a lot. If you want a spicier version, try using poblano peppers instead of sweet peppers - this was my original intention when I was thinking of this dish; however, they didn't have any at the market that day but did have these really lovely red peppers. This dish will feed 3-4 people.

Chorizo and rice stuffed peppers with spiced tomato sauce
for the tomato sauce:
5 heaped cups roughly chopped tomatoes (about 2 large)
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
for the peppers:
about 4 large sweet peppers, halved lengthwise with seeds and pith removed
2 teaspoons olive oil
2 links fresh chorizo sausage, removed from casing (about 1/2 lb.)
1 cup white or brown rice, cooked to package directions
3 scallions, thinly sliced, white and greens separated
2 tablespoons minced cilantro, plus more for garnish
1 cup grated cheddar-jack cheese

In a small pot, combine all of the tomato sauce ingredients over medium heat. Let the mixture come to a low boil and cook, stirring occasionally, until the tomatoes are soft and begin to breakdown, about 10-15 minutes. Turn off the heat and puree with an immersion blender (or using a regular blender) until smooth. Return to the pot and simmer until the consistency is thickened (I ended with 2 cups of finished sauce). Adjust seasoning as needed and then pour the sauce into the bottom of an 11 x 17-inch baking dish.

While the sauce cooks, heat the olive oil in a large skillet over medium heat. Add the chorizo and break apart with a wooden spoon. Stir in the scallions (whites and light green parts only). Cook until the sausage is browned and cooked through. Drain the excess fat and return to the skillet. Stir in the cooked rice and cilantro and season with salt and pepper.

Preheat the oven to 400 degrees. 

Place the peppers cut-side up in the baking dish. Fill each pepper as full as you can with the mixture (you may have a little extra filling, or an extra pepper depending on how large and deep your peppers are). 

Cover with foil and bake for about 20-25 minutes, until the peppers are tender. Remove from the oven and turn it to broil. Remove the foil and top each pepper with some of the shredded cheese. Broil for about 2-4 minutes, until the cheese is melted and golden.

Top with some of the scallions greens and extra cilantro.