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Mexican Stuffed Peppers

Active Time: 15 minutes

Total Time: 1 1/4 hours

Serves: 4-5 servings


Mexican Stuffed Peppers


  • In large skillet over medium heat, cook and crumble chorizo until no longer pink; drain. Stir in Spanish rice, corn, 1 cup cheese and cilantro. Set aside.
  • Cut peppers in half lengthwise; remove seeds and membranes. Fill pepper halves with rice mixture. Place in the bottom of a greased 13x9-inch baking dish.
  • Pour ½ cup water in the bottom of dish; cover with aluminum foil. Bake in a preheated 350°F oven 45 minutes. Uncover and continue baking 15 minutes or until peppers are tender.
  • Remove from oven and sprinkle with remaining cheese; let stand 10 minutes.

Tip: Substitute 1 cup sautéed diced zucchini for meat for a meatless side dish or vegetarian meal. Substitute Monterey jack cheese for Manchego, if unavailable.