Beef and Chorizo Stuffed Peppers That Taste Like a Fiesta in 45 Minutes

You know those meals that make the table go quiet because everyone’s too busy eating? This is one of them. Smoky chorizo meets juicy beef, stuffed into sweet bell peppers, topped with bubbly cheese—zero fluff, maximum flavor.

It’s weeknight-simple but dinner-party bold, with that “I can’t believe you made this” energy. One pan, one bake, unstoppable results. Want the easiest win of your week?

Start here.

Why You’ll Love This Recipe

• High flavor, low effort: Chorizo brings instant smoky heat and paprika depth, so you don’t need a spice cabinet PhD.
• Balanced and hearty: Protein-rich filling meets sweet bell peppers and melty cheese for a complete, satisfying meal.
• Customizable heat: Keep it mild or crank it up—your kitchen, your rules.
• Meal-prep friendly: Reheats like a champ and holds structure without turning mushy. Your future self says thanks.
• Gluten-free (as written): No breadcrumbs needed—just bold flavors doing the heavy lifting.

Ingredients Breakdown

• Bell peppers (4 large): Any color works, but red/yellow are sweeter; choose peppers that sit flat.
• Ground beef (1 lb / 450 g): 85–90% lean gives you flavor without grease overload.
• Fresh chorizo (8 oz / 225 g): Mexican chorizo for crumbly texture; remove from casing. Spanish works too, but it’s firmer and less saucy.
• Cooked rice (1 cup): White, brown, or cauliflower rice if you want low-carb vibes.
• Onion (1 medium), diced: Builds savory base.
• Garlic (3 cloves), minced: Because obviously.
• Tomato paste (2 tbsp): Concentrated umami and color.
• Crushed tomatoes (1 cup): Adds moisture and tang.
• Beef or chicken broth (1/2 cup): Helps keep the filling juicy.
• Smoked paprika (1 tsp): Reinforces chorizo’s smoky profile.
• Cumin (1 tsp): Warm, earthy backbone.
• Oregano (1 tsp): A little herbal lift.
• Salt and black pepper: Season to taste.
• Shredded cheese (1–1½ cups): Cheddar, Monterey Jack, or pepper jack if you like heat.
• Olive oil (1–2 tbsp): For sautéing.
• Optional add-ins: Corn kernels, black beans, jalapeño, chopped cilantro, lime zest.

The Method – Instructions

1. Prep the peppers: Preheat oven to 400°F (200°C).
   

   Slice the tops off 4 bell peppers, scoop out seeds and membranes. If they wobble, shave a thin slice off the bottom so they stand upright.

   
   
2. Par-bake the shells: Place peppers in a baking dish, drizzle with a little oil and sprinkle salt. Bake for 10 minutes to soften.
   

   This prevents crunchy, undercooked edges later.

   
   
3. Sauté the aromatics: In a large skillet over medium heat, add olive oil, onion, and a pinch of salt. Cook 3–4 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
4. Brown the meats: Add ground beef and chorizo.
   

   Break apart with a spatula and cook 6–8 minutes until browned. Spoon off excess fat if needed—just don’t strip it dry; flavor lives there.

   
   
5. Season like you mean it: Stir in tomato paste, smoked paprika, cumin, oregano, salt, and pepper. Cook 1 minute to bloom the spices.
6. Build the sauce: Add crushed tomatoes and broth.
   

   Simmer 3–4 minutes to thicken slightly.

   
   
7. Fold in the rice: Stir in cooked rice until evenly distributed. Taste and adjust salt/pepper. If you want heat, add minced jalapeño or a dash of hot sauce.
8. Stuff the peppers: Remove par-baked peppers from the oven.
   

   Spoon the filling to the top, gently pressing so there are no gaps. Don’t be shy—mound it.

   
   
9. Add cheese and bake: Sprinkle generously with shredded cheese. Cover loosely with foil (tent it so cheese doesn’t stick).
   

   Bake 15 minutes, then remove foil and bake 8–10 more minutes until cheese is bubbly and browned.

   
   
10. Finish strong: Let rest 5 minutes. Garnish with chopped cilantro, a squeeze of lime, or a dollop of sour cream. Serve hot and accept compliments graciously.

Storage Instructions

• Fridge: Cool completely, then store in an airtight container for up to 4 days.
• Reheat: Oven at 350°F (175°C) for 12–15 minutes, or microwave in 60–90 second bursts.
  

  Add a splash of broth if they seem dry.

  
  
• Freeze: Wrap individually and freeze up to 3 months. Thaw overnight in the fridge, then reheat as above. FYI, peppers stay firm but not crunchy post-freeze (which is ideal).

What’s Great About This

• Flavor depth without complexity: Chorizo acts like a cheat code—big impact, minimal steps.
• Macro-friendly: High protein, solid fiber, easy to tweak carbs by swapping rice for cauliflower rice.
• Weeknight efficiency: One skillet plus one baking dish.
  

  Minimal cleanup, maximum payoff.

  
  
• Crowd-pleaser: Feels indulgent, tastes restaurant-level, but you made it in under an hour. Flex a little.

Don’t Make These Errors

• Skipping the par-bake: Raw peppers take longer than you think. Par-bake to avoid crunchy shells and undercooked vibes.
• Under-seasoning: The filling needs salt to pop, especially with rice absorbing flavor.
  

  Taste before stuffing.

  
  
• Watery filling: Don’t skip the simmer after adding tomatoes and broth. Reduce until thick so the peppers don’t stew.
• Using ultra-lean beef: You’ll miss out on texture and richness. 85–90% lean is the sweet spot.
• Overpacking with uncooked rice: Use cooked rice. Uncooked rice steals moisture and throws off the whole balance.

Recipe Variations

• Low-carb upgrade: Swap rice for cauliflower rice.
  

  Reduce broth to 1/4 cup so it doesn’t get soupy.

  
  
• Southwest style: Add black beans, corn, and pepper jack; finish with avocado and lime crema.
• Spanish twist: Use Spanish chorizo, add smoked paprika and roasted red peppers, and swap rice for cooked quinoa.
• Chipotle lovers: Stir in 1–2 tsp of chipotle in adobo for deep, smoky heat.
• Cheese swap: Try Oaxaca or provolone for a melty pull, or finish with crumbled cotija for salty contrast.
• Veg-loaded: Fold in finely diced zucchini or mushrooms to boost volume without diluting flavor—just sauté off moisture first.

FAQ

Can I make these ahead?

Yes. Assemble the stuffed peppers up to the cheese step, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the bake time since you’re starting cold.

What if I can’t find Mexican chorizo?

Use Spanish chorizo and dice it small, then sauté with the onions to render.

It’s less fatty and more firm, so consider adding a tablespoon of olive oil and a pinch more smoked paprika.

How do I keep the peppers from tipping over?

Choose peppers with flat bottoms or trim a thin slice off the base. Nestling them snugly in a smaller baking dish or using crumpled foil “nests” also works like a charm.

Can I skip the rice?

Absolutely. Increase the meat by 4–6 oz or add chopped mushrooms for bulk.

Reduce broth slightly to keep the filling cohesive.

Are these spicy?

With Mexican chorizo, they’re gently spicy. For milder results, use mild chorizo and cheddar. For hotter, add jalapeño, chipotle, or pepper jack.

IMO, a little heat makes the flavors pop.

What’s the best cheese for topping?

Monterey Jack or Oaxaca for melt, cheddar for sharpness, pepper jack for heat. A blend gives you melty pull and bold flavor.

Can I cook the peppers in an air fryer?

Yes. Air-fry emptied peppers at 375°F (190°C) for 5–6 minutes to soften.

Stuff, top with cheese, and air-fry another 8–10 minutes until browned and bubbling.

The Bottom Line

Beef and Chorizo Stuffed Peppers are the definition of high-ROI cooking: big flavor, straightforward method, and leftovers that still slap on day three. The smoky chorizo, juicy beef, and sweet pepper combo just works—like, clean-plate-club works. Keep this in your rotation for busy nights, casual company, or when you want a dinner that feels impressive without trying too hard.

Your taste buds (and your schedule) will be very happy.