So, I made some peppers. They were delicious. I don’t feel my family liked these as much as I did, but my one spice lover was down with the flu, and the rest of the family prefers food that would be considered “mild”. So although these didn’t go over quite as I thought they would, I still quite enjoyed them. Plus, I increased the bacon significantly from the original recipe, and extra bacon is always a good thing! Right?
Recipe slightly adapted from Allrecipes
- 6 Bell Peppers, cut in half and seeded
- 1 lb. chorizo sausage, casing removed and chopped
- 12 slices bacon
- 1/2 small onion, peeled and chopped
- 3 cups cooked brown rice
- 1 small can diced tomatoes
- 1 cup shredded Monterey Jack cheese
- 1/4 cup salsa
- 1 (14 ounce) can green enchilada sauce
- 1 Tbsp. reach seasoning mix
- 1/3 cup sour cream
- Bring large pot of water to a boil. Cook peppers for 3 minutes. Drain. Sprinkle with salt. Place in large baking dish so they are ready to fill.
- Cook sausage, bacon and onion in skillet until bacon is cooked through and onion is tender. Drain off fat.
- Combine sausage mixture with next 4 ingredients. Fill the peppers with this mixture.
- Bake for 15 minutes at 350 degrees.
- Combine enchilada sauce and ranch mix in small saucepan. Heat to bubbly. Remove from heat and stir in sour cream. Spread over peppers.
- Eat and enjoy!