Chorizo Wild Rice Stuffed Bell Peppers

Looking for a super easy weeknight recipe? I’ve got your back. Although, I am going to make you run to the grocery store first. Unless you’ve already got some fresh chorizo on your hands? And you happened to pick up a zucchini last time? In that case, you’re probably covered because everything else in these is pretty standard. And actually the zucchini probably isn’t 100% necessary, but unless you’re vegetarian or something, you’re gonna want to add that chorizo.


Stuffed peppers are one of those things that seem a little fancy, but are actually like the easiest thing ever. Throw some rice and fillings together, stuff said peppers, top with cheese (another optional, but obviously amazing addition) and bake for a bit. Done. I really appreciate dishes that are a complete meal in one item (protein, vegetables, grains), so even though a side salad might be nice with these, it’s totally not necessary.


Honestly, I made these a while ago, and I think I just convinced myself to make them again. Like tomorrow, perhaps.


Chorizo Wild Rice Stuffed Bell Peppers 

Adapted from Thug Kitchen 

Makes 8 stuffed peppers

1 1/2 cups Wild Rice

1 large Tomato

1 large Carrot

1 Zucchini

1/2 a Yellow Onion

4 cloves Garlic

1 tbsp Olive Oil

2 tsp Dried Oregano

1 tsp Dried Thyme

1 tsp Paprika

2 cups Water

1 tbsp Sherry or Red Wine Vinegar

Juice of 1 Lemon

4 fresh Chorizo Sausages

Salt & Pepper, to taste

4 large Bell Peppers (red, yellow, or orange)

1/2 – 1 cup Mozzarella Cheese (optional)

1. Rinse the rice in a mesh strainer. Put tomato in a food processor or blender and puree until completely liquid. Chop carrot, zucchini, and onion into small pieces.

2. Heat olive oil in a large pot over medium heat. Add onion and cook for about 5 minutes, until soft and starting to brown. Add carrot, zucchini, garlic, oregano, thyme, and paprika and cook for another minute. Add the rice, pureed tomato, and water. Add in a pinch of salt. Bring mixture to a boil. Once boiling, cover and reduce heat to medium-low. Cook for about 45 minutes, or until rice is fully cooked and liquid is absorbed.

3. Meanwhile, remove chorizo from the casings and fry in a medium pan over medium heat (like ground beef) until cooked. Set aside.

4. When the rice is done, add the sherry/red wine vinegar and the lemon juice, plus salt and pepper to taste. Stir and taste, adding more seasoning as needed.

5. Preheat oven to 400 degrees.

6. Chop bell peppers in half and remove stems/seeds. Spoon mixture into pepper halves, filling a little over the top. Sprinkle mozzarella on top. Place stuffed peppers in a greased baking dish, and bake for 18 to 20 minutes until cheese is golden brown and peppers are starting to soften. Serve warm.


Chorizo Chèvre Skillet Pizza


I make-a da pizza! (What I’ve been saying in my head for the last 24 hours every time I think about this delicious number – and now you will too.) This isn’t the typically italian pizza that I’m usually so partial to. In general, I prefer thin crust za (I also like to shorten words and za sounds cooler than pizza?) because in my opinion toppings > crust and if you have thinner crust the toppings shine more.


Buut I had seen these skillet pizzas a few times around the internet and was very intrigued and decided that I must finally try. So I whipped up some tasty dough, bought some yummy toppings (I’m slightly obsessed with chorizo and chèvre right now), and voila! A delightful little deep dish pizza.

This crust ended up being super thick, but rather than being dry, it was soft and chewy and just crisp enough on the edges. It ended up being perfect with the spicy chorizo and tomato sauce. My friend Caitlin came over for dinner and we enjoyed it with my favourite kale salad (this one was store bought, but I’m obsessed with Kale Salad lately and have some amazing recipes coming your way!) and some white wine – it was perfect!


Chorizo Chèvre Skillet Pizza 

Makes 1 small pizza 

Adapted from Minimalist Baker

1/2 Pizza Dough Recipe (or 1 store bought pizza crust)

1/2 cup Pizza Sauce

2 Raw Chorizo Sausages

5-6 Mushrooms, sliced (I used Crimini)

1/4 cup Chèvre, crumbled (Goat Cheese)

1/2 cup Mozzarella Cheese

Fresh Basil – optional 

1. Preheat oven to 450 degrees.

2. Coat a cast iron pan with olive oil, then cut a garlic clove in half and run around the dish to add flavour. Put  your dough into the pan and use your hands to spread it to the edges and push it up around the sides (about 1 inch).

3. Remove the sausage from it’s casing and heat a frying pan over medium heat. Add the sausage to the frying pan, breaking it into small chunks, frying until fully cooked. Remove the chorizo from the pan and set aside. Add the sliced mushrooms to the pan and cook for 2-4 minutes until beginning to soften. Set aside.

4. Spoon sauce onto prepared dough and spread around. Add chorizo and mushrooms, spreading evenly. Sprinkle on the mozzarella cheese, and then top with the crumbled chèvre.

5. Bake for 25 – 30 minutes, or until the crust is golden brown and the cheese and sauce are bubbly. Top with fresh basil if using. Let rest for 5 – 10 minutes before slicing and serving.

Roasted Red Pepper Penne with Chorizo and Feta

I like pasta recipes that are just a little different. I mean, don’t get me wrong, I like spaghetti with some hearty tomato sauce just as much as the next gal, but I try to find different combinations. I love pesto on pasta (especially when it’s homemade!) and I often make sauces with totally random ingredients (cream cheese and tomato paste – yum).


When I saw this one, I knew it would be a winner. I’ve told you about my new-found love of bell peppers, particularly of the red and roasted variety, so I don’t know why I didn’t think of it myself.


This recipe will impress guests because it seems way more difficult than it is. The roasted red peppers shine, the chorizo adds a little heat, and that feta cheese just brings everything together. It’s healthy, especially if you don’t add the cream (I didn’t, and it was still delicious). It is also quick enough for a week night dinner, even if you are pressed for time. The sauce even keeps well in the freezer, if you are like me and only cook for 1 or 2. Seriously, what is not to love?


I’ve been using this Tru Roots Ancient Grains Penne whenever I make pasta lately. It is gluten-free (if you’re into that), and is a lot healthier than regular pasta. I’ve heard mixed reviews, but I happen to really like it. If you haven’t yet, you should give it a try! I found a giant bag for pretty cheap at Costco and it’s lasted me forever.


Roasted Red Pepper Penne with Chorizo and Feta

Adapted from The Pioneer Woman 

Serves 8 

12 oz of Penne Noodles (or enough for however many you are serving)

4 tbsp Butter

1/2 a Yellow Onion, diced

2 cloves Garlic, minced

1 jar (15.5 oz) Roasted Red Bell Peppers, drained and chopped

1 cup Vegetable or Chicken Broth

1/2 tsp Salt

1/2 cup Heavy Cream, optional

Fresh Basil, chopped, optional  

1/2 of a Chorizo Sausage (or 2 tbsp per serving), diced

1/2 cup Feta Cheese (or 2 tbsp per serving)

Fresh Ground Pepper, to taste

1. Melt 2 tbsp of butter in a large skillet over medium heat. Add the onions and garlic and sauté for 2 or 3 minutes until starting to soften. Add the chopped roasted red peppers and cook for 2 or 3 minutes, until hot.

2. Remove skillet from the heat.  Transfer the contents to a food processor and puree until smooth.

2. Cook pasta in salted water according to package directions.

3. Heat the other 2 tbsp of butter in the same skillet, back over medium heat. Pour the pepper puree back into the skillet. Add the broth and salt, stir until heated. If using, add in the cream a stir until heated.

4. Drain the pasta and add it to the skillet. If you are not using all of the sauce, put the pasta back into the pot it was cooked in and add in enough sauce to coat it well, plus a little extra.

5. Add in fresh basil (if you have it) and 3/4 of the feta cheese and all of the chopped chorizo sausage. Stir to combine. Serve in bowls with fresh ground pepper and remaining feta cheese.

* If you do not have chorizo sausage or feta, this is still delicious plain with fresh parmesan cheese in place of the feta. It would also be yummy with other herbs added, or goat cheese, or prosciutto, or bacon… the possibilities are endless!