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.