Recipe of Ultimate Chorizo Stuffed Bell Peppers

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The ingredients needed to make Chorizo Stuffed Bell Peppers:

1. Take 6 bell peppers, tops cut off and seeded
2. Prepare 1 pound chorizo sausage
3. Get 1 stalk minced celery
4. Make ready 1-2 minced carrots
5. Get Medium sized onion chopped
6. Get 4 cloves minced garlic
7. Take 1 (14.5 ounce) fire roasted chopped tomatos, or regular chopped tomatoes
8. Make ready 1 tablespoon Worcestershire sauce
9. Prepare Handful fresh parsley chopped
10. Prepare Handful fresh basil chopped
11. Prepare 3/4 cup uncooked long grain rice
12. Make ready 3/4 cup water
13. Make ready 1/3 cup shredded Monterey Jack cheese
14. Prepare 1/3 cup shredded Cheddar cheese
15. Get 1/3 cup shredded Mozzarella Cheese
16. Take 1 (10.75 ounce) can of tomato soup

Instructions to make Chorizo Stuffed Bell Peppers:

1. Bring large pot of water to a boil. Place prepped peppers in boiling water, cook 5 minutes. Remove, set aside to cool.
2. Preheat oven to 350 degrees farenheit
3. In a large skillet, cook chorizo until almost brown, Drain fat if needed. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5minutes. Season with salt and pepper if you like. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice and water. Cover, and simmer until rice is cooked, 15-20 minutes. Remove from heat, and mix in Monterey Jack, Cheddar and Mozzarella cheeses.
4. Place peppers upright in a baking dish,(I used my lasagna pan.) Fill each pepper with the chorizo mixture. Sprinkle extra cheese on top.
5. In a small bowl, combine tomato soup with just enough water to make a gravy consistency. Pour over peppers. Cover with foil. Bake 30 minutes.
6. NOTE: I wasn't sure about this tomato soup thing but I did it. It was good, but next time I will consider using tomato sauce or maybe salsa.
7. Enjoy!

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