Do I ever need a Tums tonight. Here's what I did. It was a bit spicier then I'm used to. Whoa!!
Chorizo Stuffed Bell Peppers
3 Large Green Bell Peppers
2 Tablespoons of Bacon grease
1 Lb. Fresh ground Chorizo
3 Large Cloves of Garlic- minced
1 1/2 Cups of Cooked Rice- Set aside
Chedddar Cheese- Shredded
1 Large Roma Tomato- Sliced
Fresh sliced or jarred Jalapenos- Topping.
1 Cup Chili Sauce- Reserve some for coating the bottom of the pan.
Chili Sauce: Made ahead of time. Set aside.
1/4 cup all purpose flour
2 teaspoons of Knorr chicken or beef bouillon
1 teaspoon chili flakes
2 teaspoons of Chili Powder
2 teaspoons ground cumin
2 teaspoons of onion powder
2 teaspoons Dried Onions
1 teaspoon garlic powder
1 tablespoon paprika
2 cups of water
Add all the dry ingredients to a medium sized saucepan. Mix it all up.
Slowly add the water to the mix.
Heat until it comes to a boil. Reduce the heat and simmer about 30 minutes.Adjust the seasonings if need be.If it's too thick additional water can be added.
Remove it from heat.
Cut the bell Peppers in half.Remove the seeds. Brush the insides with the bacon grease.Place them in a baking sheet.
In a skillet cook the Chorizo with the minced Garlic until it's fully cooked.
Preheat the oven @ 350
In a bowl mix the Rice with the Chorizo. Add enough Chili Sauce to fully incorporate it through the mix. Stuff the Peppers. Dollop a little more sauce on top.Finish it off with the Tomatoes, Cheese & Jalepeno's.
Cover with a foiled tent. Cook for 30 minutes.