Chorizo Stuffed Bell Peppers

Recipe View Blanch the Bell Peppers (5 minutes): Bring a large pot of salted water to a rolling boil. Gently lower the bell peppers into the boiling water and cook for 5 minutes to slightly soften them. Remove from the pot and set aside to cool.

Recipe View Preheat the Oven: Preheat your oven to 350 degrees F (175 degrees C).

Recipe View Sauté the Chorizo and Vegetables (10 minutes): In a large skillet over medium-high heat, cook the chorizo, breaking it up with a spoon, until it's nearly browned and has rendered its fat. Drain off any excess fat. Add the celery, carrot, onion, and garlic to the skillet and cook until softened, about 5 minutes. Season with salt and pepper to taste.

Recipe View Simmer the Filling (15 minutes): Stir in the chopped tomatoes (with their juices), Worcestershire sauce, parsley, basil, rice, and water. Bring the mixture to a simmer, then cover and cook until the rice is tender and the liquid is absorbed, about 15 minutes. Remove from heat and stir in the Monterey Jack, Cheddar, and Mozzarella cheeses until melted and well combined.

Recipe View Stuff the Peppers: Place the blanched bell peppers upright on a baking sheet.

Recipe View Fill each pepper generously with the chorizo mixture, mounding it slightly on top.

Recipe View Prepare the Tomato Soup Glaze: In a small bowl, whisk together the condensed tomato soup with just enough water (or reserved tomato juice) to achieve a gravy-like consistency.

Recipe View Glaze and Bake (30 minutes): Pour the tomato soup glaze generously over the stuffed peppers, allowing it to drizzle down the sides. Cover the baking sheet with foil.

Recipe View Bake in the preheated oven for 30 minutes, or until the peppers are tender and the filling is heated through. Remove the foil for the last 10 minutes of baking to allow the cheese to brown slightly.