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Loved the recipe, but had to change up a bit. Next time I will pre-cook rice, (rice was not thoroughly cooked), and add corn. I added 8-oz. tomato sauce, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. Italian seasoning, 1 tsp. sugar, 3 tsp. of worcestershire sauce, topped with Italian bread crumbs. Yum !!!!
I microwaved the peppers instead of boiling them, about 3 minutes on high, way easier. Added a minced lg. Garlic clove in to my onions and peppers when sautéing, used ground Turkey instead of ground beef, and frozen riced cauliflower instead of rice. It was ridiculously easy, fast, tasty and healthy. Even the kiddos loved it.
The magic of the simplicity of this recipe is all in the chorizo. Chorizo has so many herbs and spices built in that it tends to flavor whatever dish you’re using it in, without needing to add much else. If you want to go vegetarian with this one, I suggest either using a soyrizo product, or adding something like taco seasoning to make up for all the flavor the chorizo brings to the table. Also note, this recipe calls for Mexican chorizo, which is a fresh meat product. Spanish chorizo is a cured meat product, similar to salami or pepperoni, and will not give the same results.
You will need pre-cooked rice for this dish, but that makes it a great way to use up leftover rice from the night before. If you don’t have any pre-cooked rice on hand, you can just get a pot going before you begin cooking the chorizo and it should be done in no time.
1 lb ground beef
1 chopped onion
1 (6 7/8 ounce) box of Rice-a-Roni mix, Spanish flavour
1 (16 ounce) can tomato sauce
1 teaspoon sugar
1 (14 1/2 ounce) can tomatoes (for use in making the rice)
1 cup shredded cheddar cheese or 1 cup American cheese.
Remove tops and seeds from peppers; parboil peppers for 5 minutes and drain.
Place peppers in a baking dish.
Combine ground beef and onion and cook together until done.
Drain and set aside.
Prepare Rice-A-Roni according to package directions.
When rice is done,combine it with the beef and onion.
Fill peppers with rice mixture.
Mix the 1 teaspoons sugar with the tomato sauce and pour this AROUND the peppers (not over).
Cover the baking dish.
Bake at 350°F for 35 minutes and then uncover and top with the shredded cheese.
Bake uncovered for about 5 minutes more to melt cheese.
Serve with the tomato sauce.