Chorizo-Stuffed Peppers with Green Chile Ranchero Sauce

If you need to know more than 'chorizo-and-bacon,' can I just say 'bacon'? How about 'roasted Anaheim chile peppers'?

• Preparation Time: 20 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 2 hr
• Calories: 953 Calories

Ingredients

• 1 cup shredded Monterey Jack cheese
• ¼ cup salsa
• 3 cups cooked brown rice
• ½ small onion, finely chopped
• 1 (14.5 ounce) can petite diced tomatoes
• 1 pound chorizo sausage
• 1 tablespoon ranch dressing mix
• 5 slices bacon, finely chopped
• 2 roasted Anaheim chile peppers, peeled and chopped
• 6 bell peppers, tops and seeds removed
• 1 (14.5 ounce) can green chile enchilada sauce
• ⅓ (16 ounce) container sour cream

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Heat a large skillet over medium-high heat. Cook and stir chorizo, bacon, and onion in the hot skillet until the sausage and bacon are completely browned, 7 to 10 minutes. Drain and discard grease. Rinse mixture with hot water to remove as much grease as possible; drain.

Step 3

Mix the chorizo mixture, rice, chile peppers, diced tomatoes, Monterey Jack cheese, and salsa together in a large bowl.

Step 4

Arrange bell peppers in a baking dish. Spoon filling into the peppers. Place pepper tops on the stuffed peppers. Cover dish with aluminum foil.

Step 5

Bake in preheated oven for 1 hour. Remove the foil and continue baking until the tops of the pepper and any exposed rice are slightly browned, about 30 minutes more.

Step 6

Whisk enchilada sauce and ranch dressing mix together in a microwave-safe bowl.

Step 7

Heat enchilada sauce mixture in microwave oven for 2 minutes.

Step 8

Whisk sour cream into the enchilada sauce mixture; drizzle over the stuffed peppers.