Smoky Chorizo Stuffed Peppers
These tasty stuffed peppers provide you with all of your craved smokey deliciousness in under an hour and can fill you up themselves or be served as a side with your favorite meal!
19 oz. package smoked chorizo sausage links
6 large bell peppers
1 tbsp cooking oil (avocado or olive)
2 tsp salt, divided
1 onion, diced (I prefer purple in this recipe)
3 cloves garlic, minced
1 cup cooked rice and quinoa blend (1/2 cup uncooked plus 1 cup water/broth) - I used a blend of jasmine rice and red quinoa I mixed myself.
1 large fresh tomato, diced (or 1 can diced tomatoes, drained)
1 cup fresh cilantro, chopped
2 fresh jalapeños, sliced
8 oz. shredded cheddar cheese
Preheat oven to 375 degrees, and begin cooking rice-quinoa blend on stovetop.
Smoke chorizo links in Pit Barrel® (per manufacturer instructions) for 30 minutes or until cooked all the way through. We hung 4 of them in the brat hanging basket and the 5th one we cooked on the grill grate.
Meanwhile, slice peppers in half and place in a large baking dish.
Coat both sides of peppers with cooking oil and sprinkle with about 1 tsp of salt on both sides.
Roast peppers for 15 minutes in oven.
While peppers are roasting, sauté diced onion until tender.
Add minced garlic to onions and stir about 30 seconds until fragrant. Remove from heat.
Dice fresh tomato, chop cilantro, slice jalapeños, and shred cheese, set aside.
Once chorizo links are finished cooking, remove from smoker and allow to cool 5-10 minutes.
Chop chorizo into small, bite-sized pieces.
In pan with onions and garlic, combine chorizo, rice-quinoa blend, diced tomato, chopped cilantro, and 1 tsp salt.
Tightly pack roasted peppers with filling and top generously with shredded cheese and sliced jalapeños.
Place peppers on grate in smoker and smoke for 10 minutes to soak up smoke flavor and melt cheese. Remove from smoker and serve!