Soyrizo And Rice Stuffed Peppers Food

CHORIZO AND RICE-STUFFED POBLANO PEPPERS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.
• Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.
• Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.

SPANISH STUFFED PEPPERS

Steps:

• Spanish Rice (can be made in advance):.
• Sauté onion, garlic and pepper in vegetable oil until tender.
• Add rest of ingredients.
• Stir, cover and simmer for 35-40 minutes.
• Stuffed Peppers:.
• Spray casserole dish with non-stick spray.
• Cut slit in one side of each chili, removing seeds and membrane, carefully leaving the stem intact.
• Mix together Spanish rice, beans and 1 cup cheese.
• Divide the rice/bean mixture between the poblano peppers.
• Place in casserole dish, cover and bake in 350°F oven for 35 minutes or until chiles are tender.
• Sprinkle top with remaining cheese (1 cup) and continue baking until melted (approximately 5 minutes).
• Note: Place peppers on a foil-lined baking sheet. Bake in a 425°F oven for 20-25 minutes until skin is bubbly and browned. Cool in ziplock bag or covered casserole dish for 30 minutes or until cool enough to handle. Peel skin. This process can also be done on an outside grill or over a gas burner.

BELL PEPPERS STUFFED WITH CHORIZO AND CHEESE

Steps:

• Preheat oven to 350°F.
• Remove seeds from peppers and set aside.
• Make stuffing: Saute onion in olive oil until soft.
• Add garlic and remove from heat.
• Add sausage, rice and cheese.
• Add egg, mix well, and set aside.
• Make sauce: Place all sauce ingredients in saucepan.
• Bring to a boil, reduce heat and simmer 10 minutes.
• Use a spoon to chop tomatoes coarsely.
• Stuff peppers with chorizo mixture.
• Pour sauce into a glass or enamel baking dish.
• Arrange peppers on sauce, open side up.
• Cover with foil and bake for 45 minutes.
• Remove foil and bake an additional 15 minutes.
• Spoon sauce over peppers.

STUFFED PEPPERS

Steps:

• Preheat oven 350 degrees.
• Lightly spray baking pan with cooking spray.
• Blanch peppers in boiling, salted, water 5 minutes.
• Briefly, and lightly, hand mix ground beef mixture, adding all ingredients from ground beef to parsley, except tomato sauce topping.
• With a tablespoon, stuff each pepper with meat mixture.
• Mix ingredients of tomato sauce and spices, or use any tomato sauce of your choice.
• Place 2 tablespoons of tomato sauce in baking pan covering bottom. (This will be a small amount of covering).
• Add meat stuffed peppers to dish.
• Drizzle tomato sauce over top of stuffed peppers.
• Add optional 1 piece of bacon to top of each pepper.
• Bake at 350 degrees for 50-60 minutes.
• When serving, dish out tomato "gravy" to top of each pepper.

SOYRIZO AND RICE STUFFED PEPPERS

Steps:

• -Preheat oven to 350 degrees Fahrenheit.
• -Prepare the cup of rice according to packaging. While boiling the water for the rice, add the bouillon cube, it will dissolve into the rice
• -Dice onions in vegetable or olive oil to desired size. Sauté for a couple minutes,
• not too brown. Add garlic.
• -Remove Soyrizo from its casing and saute until brown.
• -Use a knife to core the peppers. Rinse out the seeds and use a spoon to get out the white soft parts on the interior of the pepper.
• -I add half of the rice to the Soyrizo-onion mixture and sauté it for a few minutes once Soyrizo is almost done, then I use the other half of the rice to layer inside of the pepper.
• If you desire, you can mix it all together and just stuff to stuff the peppers.
• -Place on a deep pan and cook in oven for 10-25 minutes, depending on how well you like the pepper cooked. Cooking it longer gives it a browner, seared look.
• Cooking it shorter makes it warm yet crunchy, also still holding its nutrients.

PEPPERS STUFFED WITH CHORIZO AND RICE

Steps:

• In a medium saucepan, heat oil and chorizo, cook for 3 minutes.
• Add bell pepper, jalapeno, onions and garlic. Cook until they begin to soften then add rice and cook until all the grains of the rice are coated with oil and the rice begins to take on a little color.
• Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low.
• Preheat oven to 400 degrees F.
• Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds. Do not remove skin as it will help to hold the pepper together.
• When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture.
• Place all the chiles on baking sheet and place into oven for 10 minutes.
• Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.
• Serve.

QUINOA OR RICE STUFFED PEPPERS

Steps:

• Heat oil in saucepan over medium heat. Add onion and celery and cook 5 minutes or until soft. Add Cumin and garlic, and saute for 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes or until most of the liqued has evaporated.
• Stir in black beans, quinoa or rice, carrots, and 2 cups of water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes or until quinoa is tender. Stir in 1 cup of cheese. Season with salt and pepper, if desired.
• Preheat oven to 350. Pour liquid from tomatoes in bottom of baking dish.
• Fill each bell pepper half with heaping 3/4 c quiona mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes. Transfer stuffed peppers to serving plates, and drizzle each peppers with pan juices before serving.

LENTIL AND RICE STUFFED PEPPERS

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• Bring the broth, rice, salt, and thyme to a boil in a saucepan. Reduce the heat to low, cover, and cook for 25 minutes, or until the liquid is absorbed.
• Remove the pot from heat and sprinkle the carrot and zucchini on top. Cover and let vegetables steam in the pot's residual heat for 5 minutes. Scrape the rice mixture into a large bowl, add the parsley, and fluff with a fork.
• Whisk together 1/2 cup of the tomato sauce, the egg, and the cheese in a small bowl. Pour the mixture over the rice and toss to combine. Add the lentils and toss again. Set the mixture aside.
• Cut the top off each pepper and remove seeds and ribs. Trim the bottom of each pepper, if necessary, to make it sit flat. Set the peppers in an 8-inch square baking pan and pack the lentil-rice mixture into the cavities. Spread the remaining tomato sauce on top of the peppers. Pour the water into the dish around the peppers and cover with foil. Bake for 40 minutes, remove foil, then bake another 20 minutes until the peppers are tender.