Provider Farm

From our fields, for your family

Meeting Place Pastures Chorizo Stuffed Peppers

  • 4 peppers (try our red bells, red italias, or for an extra kick, some of our poblanos)
  • 1 small red onion, minced
  • 4 cloves garlic, minced
  • 1 pound Meeting Place Patures chorizo, removed from casings
  • 1 cup cooked rice
  • 1 medium roma tomato, diced
  • 3 tablespoons tomato paste
  • ⅓ cup fresh cilantro, finely chopped
  • 1 tsp dried oregano
  • ½ tsp of cumin
  • ⅓ cup sour cream
  • ½ cup Jack cheese, shredded
  • ½ cup cheddar cheese, shredded
  • ¼ cup cotija cheese, grated
  • Kosher salt and black pepper, to taste

Preheat oven to 450 degrees F.
Spray a rimmed baking sheet lightly with nonstick spray and place the peppers on it. Roast them in the oven for 15 – 20 minutes, or until the skin of the pepper becomes bubbly.
Heat a large non-stick skillet over medium-high heat. Saute the chorizo for about 5 minutes, gently breaking it up with a wooden spoon. Stir in the onions and garlic. Cook for 2-3 more minutes. Then add the tomato paste, oregano, and cumin. Transfer to a large bowl.
Add rice, tomatoes, sour cream, cilantro, and cotija cheese to the bowl with the meat mixture and mix until combined. Season with salt and pepper to taste.
You may or may not want to remove the loose skin from the peppers. It’s a matter of preference. Gently spoon the mixture into the cavities of the peppers and top with the cheese.
Finish the peppers off on the grill by lighting the opposite side of the grill and covering until the cheese has melted, or in the oven for 5 minutes or until the cheese has melted.