Rob has been all about experimenting with stuffed peppers this summer, as you saw with his Chorizo-stuffed Jalapeno recipe earlier this month.
He made a new version with bell peppers Tuesday, and I have to say, this one is much more accessible for those of us who don't love spicy food. Or maybe want to go running less than 12 hours after eating them.
This recipe makes two stuffed bell peppers, but you could probably stretch the filling to make three. These would be really good with the addition of rice mixed in, to make it more of a traditional stuffed pepper. Next time.
Chorizo-stuffed Bell Peppers
8 ounces chorizo, taken out of the casing
1/2 medium-sized red onion, chopped
two small jalapenos, ribbed and chopped
one red Anaheim pepper, chopped, saving several rings for a garnish
2 tablespoons fresh cilantro, diced
2 green bell peppers, with the tops cut off and ribbed
1/4 cup shredded mozzarella
1/2 lime, cut in half
Brown chorizo in a pan on the stove. Add onion, jalapeno and Anaheim peppers and cook until meat is done.
Take off heat and mix with cilantro and about half the cheese.
Fill bell peppers with meat mixture and top with the rest of the cheese. Add Anaheim pepper rings to the top and wrap the base of the peppers with aluminum foil. Place on grill and cook using indirect heat for about 30 minutes or until bell peppers are your desired doneness. Garnish with more fresh cilantro, if you'd like.
Squeeze fresh lime over the top before eating.
These can be eaten by themselves or make a satisfying side dish to accompany grilled chicken.