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Chorizo & Spanish Rice Stuffed Peppers

Active Time: 15 minutes
Total Time: 1 hour • Serves: 4

1 pound Schnucks chorizo sausage, casings removed, if necessary
1 package (8.8 ounces) Spanish style ready to use rice
1 jar (15.5 ounces) Schnucks mild or medium salsa, divided
1 teaspoon Spice Islands® Louisiana style Cajun seasoning
2 large green, red and/or yellow bell peppers
1 cup Schnucks finely shredded Cheddar Jack cheese, divided

1. Preheat oven to 375°F. In nonstick 12-inch skillet, cook sausage over medium-high heat 5 to 6 minutes or until browned and no longer pink, breaking up meat into very small pieces with side of spoon; carefully drain pan drippings from skillet.

2. Meanwhile, prepare rice in microwave oven as label directs. To sausage in skillet, stir in rice, 1-1/4 cups salsa and Cajun seasoning. Cut peppers in half, through the stem end from top to bottom (north pole to south pole); remove seeds and any white membranes. Place pepper halves, cut side up, in 9 x 9-inch glass or ceramic baking dish with 1/4 cup water in the bottom.

3. Fill each pepper half with 2 tablespoons cheese. Divide rice mixture evenly between peppers, about 3/4 cup each. Pour remaining salsa and sprinkle remaining cheese over top of peppers.

4. Cover dish with aluminum foil and bake 25 minutes. Remove foil and bake 15 to 20 minutes longer or until cheese is browned, peppers are tender and internal temperature reaches at least 155°F. Transfer peppers and any pan sauce to large serving platter.

Each serving: about 570 calories, 39 g total fat
(16 g saturated), 90 mg cholesterol, 1880 mg sodium,
31 g carbohydrate, 3 g fiber, 8 g sugars, 24 g protein

Cook’s Wisdom

Peppers can be stuffed, covered and refrigerated up to a day in advance for hassle-free dinner prep the next day. Add the 1/4 cup water to bottom of baking dish just before baking.