HERDEZ® Chorizo-Stuffed Bell Peppers

Turn an ordinary stuffed pepper into a zesty main course suitable for a Mexican Fiesta by using chorizo and HERDEZ® Tomatillo Verde Mexican Cooking Sauce.

Recipe courtesy of Allrecipes® Brand Ambassador Pat B., 2013.


  • Non-stick cooking spray

  • 2 large

    red bell peppers, halved crosswise, seeds and membranes removed

  • 1 tablespoon

    vegetable oil

  • 1/2 cup

     onion, chopped

  • 1

    clove garlic, chopped

  • 1/4 cup

    minced carrots

  • 8 ounces

    ground chorizo sausage

  • 8 ounces

     ground beef

  • 3/4 cup

    HERDEZ® Tomatillo Verde Mexican Cooking Sauce

  • 1 (14.5 ounce) can

    diced fire-roasted tomatoes

  • 1 teaspoon

    chili powder

  • 1/2 teaspoon


  • 1/2 teaspoon

    ground black pepper

  • 2 cups

    cooked long-grain white rice

  • 4 (1 inch)

    cubes Colby-Jack cheese

  • 1/3 cup

    shredded Mexican cheese blend

  • Garnishes: sour cream, chopped fresh cilantro, sliced black olives and lime wedges

Print Recipe

Serves 4



  1. Preheat oven to 350 degrees F. Spray a large baking dish with non-stick cooking spray.

  2. Place peppers cut side up in a microwave-safe dish; microwave on high until peppers start to soften, 3 minutes

  3. Heat oil in skillet over medium heat. Cook and stir onions until they begin to soften. Stir in garlic and carrots and continue cooking for 2 minutes. Add chorizo and ground beef and continue cooking until meat is brown, stirring occasionally, about 3 minutes. Drain oil from skillet.

  4. Return the skillet with the meat mixture to the stove over medium heat. Add Tomatillo Verde Sauce, canned tomatoes, chili powder, salt, and pepper. Stir in cooked rice, and cook over low heat until heated through, about 5 minutes.

  5. Spoon a thin layer of the meat-rice mixture into the prepared baking dish. Place the four pepper halves in the dish and fill with the meat-rice mixture. Stuff each pepper with a cheese cube, and then spoon the remaining meat-rice mixture into the dish around the pepper halves.

  6. Cover the baking dish and bake in preheated oven for 35 minutes. Remove cover, sprinkle shredded cheese on top of the peppers, and bake until the peppers are soft and the cheese has melted, about 10 minutes. 

  7. To serve, spoon a little of the meat-rice mixture onto a plate, and place the bell pepper half on top of it. Garnish as desired.


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