Servings

Prep Time

Cook Time

Ingredients

• 3 tablespoons olive oil, plus more for greasing
• ¾ lb chorizo, cut into ½-inch dice
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 14-oz can diced tomatoes
• 3 cups diced cooked chicken
• 4 cups cooked white rice
• 4 green onions, trimmed and thinly sliced, white and green parts only
• 2 cups grated Monterey Jack or sharp Cheddar
• Kosher salt and freshly ground black pepper
• 6 red peppers, cored

Directions

1. Preheat oven to 375°F. Grease a 9- x 13-inch baking dish.

2. In a large skillet over medium-high, heat 2 tablespoons oil until hot, about 1½ minutes. Reduce heat to medium, add chorizo, and cook, stirring occasionally, until browned, about 6 minutes.

3. Add garlic and cook, stirring, until it sizzles and becomes aromatic, about 30 seconds.

4. Add chili powder and cook, stirring, for 30 seconds.

5. Add tomatoes and their juices and bring to a boil. Stir in chicken and cook for 5 minutes to heat through.

6. Fold in rice, onions, and half of cheese. Season with salt and pepper.

7. Toss peppers with remaining oil and sprinkle (inside and out) with salt and pepper. Fill peppers with rice filling. Set peppers in baking dish and bake until softened and browned in places, about 30 minutes.

8. Top with remaining cheese and bake until melted and browned. Let cool for a couple of minutes, then serve.