- 1 pound chorizo sausage
- 5 slices bacon, finely chopped
- 1/2 small onion, finely chopped
- 3 cups cooked brown rice
- 2 roasted Anaheim chile peppers, peeled and chopped
- 1 (14.5 ounce) can petite diced tomatoes
- 1 cup shredded Monterey Jack cheese
- 1/4 cup salsa
- 6 bell peppers, tops and seeds removed
- Green Chile Ranchero Sauce:
- 1 (14.5 ounce) can green chile enchilada sauce
- 1 tablespoon ranch dressing mix
- 1/3 (16 ounce) container sour cream
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir chorizo, bacon, and onion in the hot skillet until the sausage and bacon are completely browned, 7 to 10 minutes. Drain and discard grease. Rinse mixture with hot water to remove as much grease as possible; drain.
- Mix the chorizo mixture, rice, chile peppers, diced tomatoes, Monterey Jack cheese, and salsa together in a large bowl.
- Arrange bell peppers in a baking dish. Spoon filling into the peppers. Place pepper tops on the stuffed peppers. Cover dish with aluminum foil.
- Bake in preheated oven for 1 hour. Remove the foil and continue baking until the tops of the pepper and any exposed rice are slightly browned, about 30 minutes more.
- Whisk enchilada sauce and ranch dressing mix together in a microwave-safe bowl.
- Heat enchilada sauce mixture in microwave oven for 2 minutes.
- Whisk sour cream into the enchilada sauce mixture; drizzle over the stuffed peppers.
04/02/2018
recipepes.com
Chorizo-Stuffed Peppers with Green Chile Ranchero Sauce, recipe
PT15M
PT1H
5
455 calories
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