These Spicy Stuffed Peppers are perfect for weeknights. The combination of risotto and chorizo topped with delicious salsa is very tempting!
Fall is a very busy season for most of us and drifting off to eat unhealthy food is very easy. That’s why today I want to show you one of my favorite recipes that I make in fall. These spicy stuffed peppers are so easy and simple!
This post is sponsored by Mann’s Fresh Vegetables. All opinions are mine as always. Thank you for supporting brands that support Unicorns in the Kitchen.
If you cannot live without spicy food, this recipe is for you! These spicy stuffed bell peppers are made with chorizo and topped with Mexican blend. I know people who are not a fan of stuffed bell peppers and devoured over these!
To make these stuffed bell peppers I used Mann’s Monterey Risotto Nourish Bowls to fill the peppers. These nourish bowls are total life savers. If you have a busy life but care about what you feed yourself and your family, these bowls are going to be your best friend.
Monterey Risotto nourish bowls come with a pack of cooked risotto and a pack of delicious roasted garlic sauce, you open the packs and mix them with veggies in the bowl then heat everything in the microwave and then you can enjoy a perfect meal or side. Or you can use them in a recipe, like I used them as filling for my spicy stuffed peppers.
Notes and tips to make these spicy stuffed peppers:
- I used soy chorizo in this recipe. You can use pork chorizo or any other type of meat as long as it’s cooked and spicy.
- Store-bought salsa would work as good as homemade salsa. I used a basic store-bought salsa but I think fancier ones like pineapple or peach salsa would be great, too.
- The amount of cheese used in the recipe completely depends on how much you love cheese. For best results, make sure your filling is fully covered with shredded cheese.
- You can serve these stuffed peppers with some bread on the side. I always love to have a couple slices of sourdough.
- If you want to make these stuffed peppers ahead of time, prepare the dish, cover with salsa and place the bell peppers. Fill them with Nourish bowls and chorizo. Cover and store in the fridge for up to 2 days. When you’re ready to bake them, top with cheese and bake in the oven.
Looking for more quick dinner recipes?
- Mediterranean Stuffed Peppers
- QUICK AND EASY SHRIMP NOODLE SALAD
- QUICK VEGETARIAN PINEAPPLE FRIED RICE
- ONE PAN JAMBALAYA PASTA
- CHICKEN ASPARAGUS STIR FRY
- TURMERIC GINGER RED LENTIL SOUP
- Spicy Shrimp Tacos Recipe
- Mexican Stuffed Peppers
Spicy Stuffed Peppers
- 2 tbsp Olive Oil
- 6 oz Soy Chorizo
- 1 pack Mann's Monterey Risotto Nourish Bowl
- 12 oz Salsa Store Bought or Homemade
- 3 Bell Peppers
- 1 1/2 cup Mexican Blend Shredded Cheese
- Preheat the oven to 350 F.
- Heat the olive oil in a skillet over medium heat. Once hot, cook chorizo in the skillet. Set aside.
- Prepare Mann's Monterey Risotto Nourish Bowl according to the instructions.
- Pour salsa into an oven safe dish to cover the bottom.
- Cut the peppers in halves and clean out the middle of each half. Place the pepper halves in the dish.
- Fill each half with Mann's Monterey Risotto Nourish Bowl and top with cooked soy chorizo.
- Top with Mexican blend shredded cheese.
- Cover with foil, bake in the oven for 25 minutes.
- Uncover, bake for another 15-20 minutes until the peppers are semi-soft.
- Serve with salsa and sour cream.