Gluten Free Spicy Stuffed Bell Peppers Recipe

When it's so cold, it's so nice to eat something spicy!

The original idea for this recipe came from here.  It really needs no introduction, except that it is scrumptious, and insanely easy.

SPH Gluten Free Spicy Stuffed Bell Peppers
6 bell peppers, your choice of color, tops sliced off, and white stuff and seeds removed
2 c. long grain white rice
2 c. beans & corn salsa
4 c. chicken stock/broth (I use Pacific Organic brand) or beef broth/stock
1/2 pound chorizo (I used a package of Sausage by Amylu chicken chorizo)
a little olive oil
1/2 c. Mexican cheese, shredded
Extra cheese for sprinkling

Preheat oven to 350.  If necessary, slice of bits of the bottom of peppers to make sure they'll be level in your pan, which is a 9x13, and rinse cavities to remove all seeds.  In a large saucepan, combine rice, salsa and stock (choose chicken or beef based on ingredients in your chorizo).  Bring to a boil over high heat, then drop heat to low and allow to simmer for at least 20 minutes, or til rice is tender.  Meanwhile, in another pan, heat oil over medium high heat.  Crumble chorizo into oil, and brown.  Since my chorizo came in links, I snipped them with scissors.  Drain on paper towels.  When rice has cooked, stir chorizo into rice mixture.  Add cheese and stir.  Place bell peppers into baking pan, and spoon rice/cheese mixture into each one.  Add about an inch of water to bottom of pan, and cover with foil.  Bake for 30 minutes.  Remove foil, and sprinkle with extra cheese.  Bake for about 5-7 more minutes, or til cheese is melted.  Serve hot, with sour cream if desired.

I love how easy this is, and the bell peppers make it look so elegant and add so much flavor.  If you'd like, you can even eat the rice mixture by itself.  It would be delicious that way, too.

Stay warm, and enjoy!