ABOUT THE FLAVOR ORIGIN
Savor these stuffed peppers overflowing with flavor. Crafted with Mexican Style Chao shreds and Spicy Mexican Chipotle Sausages, they bring the heat to any meal. Top with fresh cilantro and sprinkle with more Chao shreds for a decadent finish.
4 medium sized red bell peppers, tops and cores removed
Extra Virgin Olive Oil or cooking oil of choice
3 Field Roast Spicy Mexican Chipotle Sausages, crumbled
1 ½ cups Spanish Style Rice, cooked
½ cup vegetable stock
2 Cups Chao Creamery Mexican Style Blend Shreds, divided
Fresh cilantro for garnish
Preheat oven to 425 °F.
In an oven safe dish, add your peppers. Drizzle or spray with oil. And sprinkle with a good pinch of salt and pepper. Place peppers into preheated oven for 10 minutes.
Meanwhile, in a large skillet, heat about 1 tablespoon of oil on medium high heat until shimmering. Add your crumbled sausages to the pan and sauté until crispy, about 7 minutes. Add your cooked rice and mix until combined.
Reduce heat to medium low heat. Add vegetable stock. Then, add 1 ½ cups of cheese.
Mix until well combined and cheese has melted. Then, remove from heat.
Remove peppers from oven if you have not already and fill each pepper with the sausage & rice mixture. Sprinkle remaining cheese on top of stuffed peppers.
Return to the oven for additional ten minutes. Once ten minutes is up, but broiler on high for about 2 minutes. Keep a close eye to ensure the cheese on top of the peppers does not burn. Broiler & oven temps vary.
Remove your stuffed peppers from the oven, top with fresh cilantro and serve.