Been a while since I did an update, my apologies to all! More though should be incoming soon!

Chorizo is a wonderful Spanish based sausage that is loaded with flavor. Often times at most stores you can only find it dried (Similar to pepperoni) though for this recipe I was lucky and found a bulk pack of it raw at Costco. For the recipe I removed the sausage from the skins. (The easiest way I find to do this is to “milk the sausage” hold the sausage at one end and push toward the other end with the tip nipped off. You can easily get all the sausage out and not worry about snipping or clipping along the lining.)

The Yellow rice itself is simply two cups of water with a few saffron threads in it that is allowed to steep for fifteen or so minutes. Then heated and one cup of rice (In this case, Jasmine) added when brought to a boil. Stir, cover, turn heat down to low, and let sit for fifteen to twenty minutes until rice is tender and fluffy. (The particular saffron I was using was a bit old, if you have fresher saffron you’ll probably get more color and flavor.)


Chorizo Stuffed Peppers

½ sweet onion, diced.
¼ cup diced peppers (Bell peppers work, any color)
2 Tbsp minced garlic
2 tsp cumin (A flavor player, but if your not a fan you can leave it out.)
1 tsp fresh ground black pepper
4 chorizo sausages, (About one pound) removed from skin, raw.
A few sprigs of Cilantro, chopped finely.
4 large bell peppers.

Optional - 1 Jalapeno or other hot pepper, minced finely.


Start with the Chorizo and Onion, sauté in a pan on medium high till chorizo is mostly cooked. Add in remaining ingredients and cook till sausage is finished. If you find the pan rather greasy go ahead and drain off the excess grease. Mix in Cilantro. Let cool at least a few minutes.

For peppers, remove tops and seeds and veins inside. For a softer pepper and smokier flavor you can broil the pepper on a top rack of your oven to blacken the outside of the peppers. Then carefully remove the skin. Then stuff. For a firmer pepper stuff with the sausage raw.

Put stuffed pepper in a 350 degree oven for about fifteen to twenty minutes or until pepper is softened and cooked to the doneness you like. The inside filling is cooked already and hot so it shouldn’t take to much extra time.

Garnish with Sour scream, extra cilantro, and serve with rice, beans, or whatever else you like.

You can substitute other types of sausage for this recipe easily as well.