Chorizo Stuffed Bell Peppers

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  3 Bell Pepper(357g)
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  1 lbs Chorizo, Pork
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  1 Yellow Onion(110g)
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  2 Garlic(6g)
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  4 oz Green Chiles, Canned, Diced
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  2 tbsp Tomato Paste
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  2 tsp Chili powder
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  0.5 tsp Cumin, Ground
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  0.5 tsp Garlic powder
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  0.3 tsp Cayenne Pepper, Ground
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  0.3 tsp 1/4 tsp salt ($0.02)
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  0.5 cup White Rice
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  1 cup Low Sodium Chicken Broth
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  1 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

Instructions

1. 1Cut each bell pepper in half lengthwise and remove seeds and ribs; place halves cut-side up in a baking dish and set aside. Dice the onion and mince the garlic.
2. 2Add the chorizo to a large deep skillet over medium heat and cook 5–7 minutes, breaking it apart with a spoon, until browned and cooked through with no pink remaining.
3. 3Add the diced onion and minced garlic to the chorizo and cook over medium heat for 3–4 minutes until the onion is softened and translucent. Stir in the canned green chiles, tomato paste, chili powder, ground cumin, garlic powder, cayenne pepper, and salt until well combined.
4. 4Add the uncooked rice and chicken broth to the skillet, stir until combined, then cover with a lid. Increase heat to medium-high and bring to a boil, approximately 3–5 minutes.
5. 5Once boiling, reduce heat to low and simmer covered for 20 minutes without lifting the lid or stirring. Turn off heat and let rest covered for 5 minutes, then remove the lid and gently fluff the rice with a fork—all broth should be absorbed and rice should be tender.
6. 6Preheat oven to 350°F. Divide the chorizo-rice mixture evenly among the 6 bell pepper halves. Top each with the part-skim mozzarella.
7. 7Cover the baking dish with foil and bake at 350°F for 20 minutes until the peppers are tender and the cheese is melted.
8. 8Divide the stuffed peppers evenly into 6 airtight meal prep containers while hot, cool to room temperature, then seal and refrigerate.