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Stuffed peppers with ground beef and Portuguese chouriço
Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
These stuffed peppers are easy to make and so delicious with the addition of chopped chouriço, our little Portuguese twist.
Course: Main, Main Course
Cuisine: American, Canadian
Keyword: stuffed peppers
Servings: 6 servings
  • 6 large bell peppers (try to find peppers that can sit flat) tops, cores and seeds removed
  • 1/2 cup basmati rice or other favourite rice
  • 2 tbsp olive oil
  • 1 small cooking onion diced
  • 3 cloves garlic minced
  • 1/2 cup white wine
  • 1.1 lbs or 500 g lean ground beef
  • 5.3 oz or 150 g Portuguese chouriço, finely chopped (Portugal’s version of Spanish chorizo)
  • 2 tbsp tomato paste
  • 1 can 13.46 fl oz or 398 ml diced tomatoes
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tsp paprika
  • 1 tsp chili powder
  • 1/2 cup of your favourite shredded cheese. We used a mixture of havarti, gouda and monterey jack
  • 2 tbsp grated parmesan cheese
  • Fresh flat leaf or Italian parsley chopped for guarnish
  1. Cook the rice based on the package instructions, and set aside.
  2. Heat the oil in a large frying pan on medium heat.
  3. Once the oil is hot, add the onions, stir, and sauté for about 1 minute.
  4. Add the garlic, stir and continue to sauté for about 2 minutes.

  5. Add the ground beef and chouriço, stir and cook until the ground beef is cooked through (no red). This will take roughly 8 to 10 minutes. Stir occasionally.
  6. Add the white wine and cook until the wine reduces by roughly half.

  7. Lower the heat to medium low, add the tomato paste, tomatoes, salt, black pepper, paprika and chili powder, stir and cook/simmer for about 5 minutes.
  8. Turn off the heat, add the rice and stir until all the ingredients are well mixed and coated. Set aside.

  9. Preheat the oven to 375 ºF.
  10. Place the peppers inside a large baking dish. Lean them on each-other to help hold them upright.
  11. Scoop the meat mixture into each of the peppers. Make sure all the peppers are filled equally.
  12. Once the oven is hot, place the baking dish on the middle rack and bake for 25 minutes.
  13. Once the 25 minutes are up, set the stove to Broil, pull the baking dish out, top each pepper with equal amounts of the shredded cheese and then equal amounts of parmesan cheese.
  14. Place the baking dish back in the oven on the middle rack, and cook for 5 minutes or until the cheese is bubbling and the edges of the peppers are looking toasted.
  15. Guarnish with chopped parsley and serve hot. A fresh salad is a perfect side for this dish.
Recipe Notes
  • If needed, cut a little sliver from the bottom of the peppers to help them stand.
    Find a variety of pepper colours to make the presentation prettier. This doesn’t affect the flavour.
  • Feel free to change up the topping cheese choices, mozzarella or cheddar will also work nicely.
  • Want a little kick? Add hot pepper flakes, cayenne pepper or a favourite hot sauce when adding the spices.