Chorizo Stuffed Peppers

Chorizo Stuffed Peppers

2 lbs. of chorizo

1.5 cups uncooked white rice

1 medium onion chopped

2 10 oz. cans of green enchilada sauce

2 cloves of garlic, finely diced

10 bell peppers (I used yellow, orange, and red)

8 scallions, sliced

Preheat the oven to 350 degrees. Start by getting your rice cooked. While rice is cooking begin browning your chorizo and onion in a large pot on medium heat. As both the rice, chorizo and onion cook, slice the green onions and begin slicing the top of your bell peppers off and cleaning out the ribs and the seeds. When the chorizo and onion are cooked add the garlic. Once you smell the garlic, add your rice to the chorizo and onion and mix to combine. Then add in the green enchilada sauce. Turn off the heat and stir in the green onion. Place your cleaned bell peppers in a 9x11 greased pan and spoon in the chorizo and rice mixture to the bell peppers. Once all the bell peppers are filled, cover them with foil and bake for 10 minutes. After ten minutes, take the foil off and bake for 29 more minutes uncovered. The dish is cooked when the peppers feel tender. Take them out of the oven and let cool. While the peppers are cooling you can get out any garnishes you might want like cheese, guacamole, sour cream, pico de gallo, salsa, etc. Then Bon Appetit!