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Chicken Chorizo-Stuffed Peppers

A beautiful-looking Spanish-inspired recipe whose taste just can't be beat. All the steps are a lot of fun and it presents so impressively. I like to make eight super over-stuffed bells (with a little stuffing left over — you won't be able to resist snacking on it either) — this stuffing could however fill as many as 12 peppers, as long as they're not jumbo.


This one is a website (and newsletter) exclusive. You won't see it in my best-selling cookbook however there are plenty of other great international recipes to choose from!

Chicken Chorizo-Stuffed Peppers

Makes 8 or more stuffed peppers


4 tablespoons oil (canola or olive), divided

2 pounds chicken breast, cut in small bite-sized pieces

1 1/2 teaspoons celery salt, divided

1 tablespoon medium heat paprika

12 ounces chorizo, cut in small bite-sized pieces

3 tablespoons red wine vinegar

1 medium sweet onion, diced

2 cloves garlic, minced

1/4 cup chopped fresh rosemary leaves

1 can (14.5 ounces) diced tomatoes

1 can (15) ounces tomato sauce

2 teaspoons sugar

Juice of 1 lemon

2 cups uncooked 15-minute wild rice

2 teaspoons coarse salt

8 different colored bell peppers (I like 4 of each color)


To a heavy pot or Dutch oven, over medium-high heat, add 2 tablespoons oil. When hot, add chicken, sprinkle with 1 teaspoon celery salt plus paprika, cook just till no longer pink. Add chorizo, cook proteins together another 3 to 4 minutes to brown chorizo a bit. Remove meats with their juices from pot, to large bowl, drizzle with red wine vinegar, stir thoroughly, let rest.

To pot, over medium-high heat, add 2 tablespoons oil. When hot, add onion, garlic. Stir till onion softens, 3 to 4 minutes. Add rosemary, cook another 2 minutes to season onion. Stir in tomatoes, sauce, sugar, 1/2 teaspoon celery salt, lemon, cover, simmer over low heat 7 minutes.

To pot mixture, add reserved meats, stir. Add rice, stir in thoroughly, cover, reduce heat to low, simmer 25 to 35 minutes, stirring several times. Test rice for doneness. It should be al dente (firm, not soft). Set stuffing mixture aside.

Heat oven to 350°F.

To a large deep pot, add enough water to submerge peppers, plus 2 teaspoons coarse salt. Bring water to boil. Cut tops off peppers, scoop out and discard seeds and membranes. Place in water so are fully covered and boil 5 minutes. Remove and drain.

With cooking spray, lightly coat a baking dish large enough to hold peppers upright side by side (an aluminum baking pan or pans also works for this) add peppers, then fill each with a heaping amount of stuffing.

Cover with foil and bake for 25 minutes till peppers are tender. Cool for 5 to 10 minutes then serve.

________________________________________

It's a shame this recipe isn't a bit more colorful.

The ambrosial stuffing, on cruise.

¡Olé, olé!

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