Chorizo Stuffed Bell Peppers

Ingredients and Weight:

• 8 bell peppers (red, orange, or yellow), about 1 pound
• 1 pound ground chorizo sausage
• 1 onion, chopped (about 1 cup)
• 1 green bell pepper, chopped (about 1 cup)
• 1 red bell pepper, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup cooked rice
• 1/2 cup shredded cheddar cheese
• 1/2 cup chopped fresh cilantro
• Salt and pepper to taste

Preparation Time:

• 20 minutes

Cooking Time:

• 45 minutes

Difficulty Level:

• 1 (easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Cut the bell peppers in half lengthwise and remove the seeds and ribs.
3. In a large skillet, cook the chorizo over medium heat until browned.
4. Add the onion, green bell pepper, and red bell pepper and cook until softened, about 5 minutes.
5. Add the garlic and cook for 1 minute more.
6. Stir in the black beans, rice, cheddar cheese, cilantro, salt, and pepper.
7. Fill the bell pepper halves with the chorizo mixture.
8. Place the bell peppers in a baking dish and bake for 30-40 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Nutritional Information:

• Calories: 250 per serving
• Protein: 20 grams
• Carbohydrates: 30 grams
• Fat: 15 grams

Dish Characteristics:

• Colorful and visually appealing
• Savory and flavorful
• Easy to make and perfect for a dinner party or family meal
• A good source of protein, carbohydrates, and vegetables

User Comments:

• "These stuffed bell peppers were delicious! The chorizo sausage gave them a nice kick, and the vegetables were cooked perfectly."
• "I love how colorful these peppers are. They make a great presentation on the dinner table."
• "This recipe is easy to follow and the results are amazing. I will definitely be making this again soon."

Special Precautions and Tips:

• If you don't have chorizo, you can use ground beef or turkey instead.
• You can use any type of rice you like, but brown rice or wild rice would be a healthier option.
• Don't overfill the bell peppers, or they will burst in the oven.
• You can make these bell peppers ahead of time and reheat them when you're ready to serve.