Chorizo-stuffed Peppers With Green Chile Ranchero Sauce

Ingredients

• Servings: 6
• 1 pound chorizo sausage
• 5 slices bacon, finely chopped
• 1/2 small onion, finely chopped
• 3 cups cooked brown rice
• 2 roasted anaheim chile peppers, peeled and chopped
• 1 (14.5 ounce) can petite diced tomatoes
• 1 cup shredded monterey jack cheese
• 1/4 cup salsa
• 6 bell peppers, tops and seeds removed
• green chile ranchero sauce:
• 1 (14.5 ounce) can green chile enchilada sauce
• 1 tablespoon ranch dressing mix
• 1/3 (16 ounce) container sour cream

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 40 mins

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c).
• heat a large skillet over medium-high heat. cook and stir chorizo, bacon, and onion in the hot skillet until the sausage and bacon are completely browned, 7 to 10 minutes. drain and discard grease. rinse mixture with hot water to remove as much grease as possible; drain.
• mix the chorizo mixture, rice, chile peppers, diced tomatoes, monterey jack cheese, and salsa together in a large bowl.
• arrange bell peppers in a baking dish. spoon filling into the peppers. place pepper tops on the stuffed peppers. cover dish with aluminum foil.
• bake in preheated oven for 1 hour. remove the foil and continue baking until the tops of the pepper and any exposed rice are slightly browned, about 30 minutes more.
• whisk enchilada sauce and ranch dressing mix together in a microwave-safe bowl.
• heat enchilada sauce mixture in microwave oven for 2 minutes.
• whisk sour cream into the enchilada sauce mixture; drizzle over the stuffed peppers.