Stuffed Peppers With Chicken, Chorizo & Rice

[Annie Howard]

(Serves 4 to 6)

 

Ingredients

3 tbsp	olive oil, plus more for greasing
3⁄4 lb	chorizo, or ( hot Italian Sausage) cut into 1/2-inch dice
2	cloves garlic, minced
1 tbsp	chili powder
1 14-oz can	diced tomatoes
3 cups	diced cooked chicken
4 cups	cooked white rice
4	green onions, thinly sliced
2 cups	grated Monterey Jack or sharp Cheddar
	Kosher salt and freshly ground black pepper
6	red peppers, cored

Instructions

1. Preheat oven to 375°F. Grease a 9- x 13-inch baking dish.

2. In a large skillet over medium-high, heat 2 tablespoons oil until hot, about 1-1/2 minutes. Reduce heat to medium, add chorizo, and cook, stirring occasionally, until browned, about 6 minutes.

3. Add garlic and cook, stirring, until it sizzles and becomes aromatic, about 30 seconds.

4. Add chili powder and cook, stirring, for 30 seconds.

5. Add tomatoes and their juices and bring to a boil. Stir in chicken and cook for 5 minutes to heat through.

6. Fold in rice, onions, and half of cheese. Season with salt and pepper.

7. Toss peppers with remaining oil and sprinkle (inside and out) with salt and pepper. Fill peppers with rice filling. Set peppers in baking dish and bake until softened and browned in places, about 30 minutes.

8. Top with remaining cheese and bake until melted and browned. Let cool for a couple of minutes, then serve.