Chorizo Rice Stuffed Peppers

Hungry yet?  Well our dear friend Mike, the meat and potato cowboy is having a somewhat hard time with going vegan throughout the day.  He said he is feeling like he is missing a meal if he hasn't had meat or cheese.  So I decided to make Chorizo Rice Stuffed Peppers since it's a nice hearty meal.  Well, these babies passed the Cowboy test and he felt satisfied.  Not only was he satisfied, but these peppers are delightfully delicious. My whole family was in heaven.  The meaty rice mixture is nice and thick and very filling for a meat and potato kind of guy!

 

If you try this, you'll love it. Trust me.

This meal serves 8-10 and you'll have enough mixture left over to top a salad too. Fiesta salad? Sounds festive!

Sweet yellow, orange or green bell peppers 8-10

3 cloves garlic
2 small onions
8 oz green ortega chilies
1 cup black olives
1 cup green olives with pimentos
2 Tbs cilantro

2 cups rice
2 Tbs oil

4 cups Vegetable broth
1 can (15 oz) tomato sauce
1 cup mashed potatoes (thick) or 1 cup instant potato flakes
10 oz vegan chorizo

8-10 slices vegan cheddar cheese

Additional~ lime wedges and avocado

Preheat oven to 375 degrees. Cut off tops of yellow peppers, clean out insides and set in baking dish so they're ready to fill.

 In a food processor, chop garlic, onions, chilies, olives and cilantro. Set aside.
Fry rice until golden brown, about 8 minutes on medium heat.
  Add food processed mixture to fry pan and cook for 5 minutes, stirring every few minutes.  Add vegetable broth, tomato sauce, stir and cook covered for 25 min. Turn off  heat, add vegan chorizo and mashed potatoes, stir.
Fill peppers with mixture, cover with foil and bake for 60 minutes until peppers are tender.

  Add a slice of cheese on top of each pepper and broil until melted, about 2 minutes.

Serve with a drizzle of lime and avocado