Stuffed peppers are pretty close to the perfect dish. It’s both bright in color and flavor, and allows us to use a lot of veggies from a single box. The best part? It’s totally up to you how to fill your peppers—we just give you the basic tools to get there.
Here, we stuffed our peppers with onion, zucchini, farro, spicy chorizo, and a little bit of cheese. But the filling options are pretty endless. Rice and beans. Corn, tomatoes, and jalapeños. Bok choy, ginger, and garlic. Tell us in the comments your favorite stuffed pepper fillings!
Get your fresh produce delivered with Misfits Market
Print
Chorizo- and Veggie-Stuffed Peppers
Ingredients
Scale
- 6 bell peppers, tops removed and de-seeded
- 1 small red onion, diced
- 1 small zucchini, diced
- 1 tablespoon cooking oil
- 1 teaspoon sea salt
- 1 cup farro, quinoa, brown rice, barley, or oats, cooked
- 1 pound chorizo (ground, links, or vegan alternative)
- 1 cup Pepper Jack cheese, shredded
- Freshly-cracked black pepper
- Optional garnish: Scallions, chives, cilantro, diced
Instructions
- Preheat 375 degrees. Set peppers, open side up, in a baking dish or on a lined baking tray.
- Add oil to a large saucepan and bring to medium heat. Add onions, zucchini, chorizo, and salt. Stir and cook for about 10-15 minutes or until lightly browned. Add and stir in the farro.
- Add the filling into the peppers so they are even filled but not overflowing. Cover with shredded cheese.
- Bake for 20-30 minutes or until cheese is browned and bubbly. (If the cheese starts to burn, cover peppers with aluminum foil.
- Remove peppers from the oven and top with optional scallions, chives, or cilantro, and black pepper. Enjoy!
Comments (13)
How long to cook the peppers before stuffing them?
Hi Evelyn, great question! You do not need to cook the peppers before stuffing them. After they are stuffed, bake everything together for 20-30 minutes. Enjoy!
You don’t cook them first. You simply clean them, remove the tops, and take out the seeds and veins. Set them upright in a baking vessel that fits them all in an upright position, fill, and bake! I used to parboil my peppers and now I never do. They keep their shape so much better and have a wonderful flavor.
★★★★★
It isn’t recommended to precooked peppers.The peppers will cook while being baked in the oven. If you precook them they will be too soft to hold whatever they’re stuffed with
I really enjoyed the service when I first started, however, I kept getting weird food items, some I could not even find on the internet, over and over again and it just wasn’t enjoyable anymore.
I did that too and then I discovered you can fill your own box. Go online to Misfits and click make my box and choose what you want. Super easy. I get lots of fruit, for example.
Didn’t you get to choose the veggies/fruits you wanted from their lists? I find Misfits products much easier to fit into my meals than when I tried a weekly veggie CSA box Then I ended up with a lot of kohlrabi. :-(((
Hi Sue, great question. Yes! You do get to select what produce you’d like. Depending on your delivery day, you will have a dedicated 3-day window where you can make your produce selections from a list of our rescued produce. This list does change each week based on how much we’re able to rescue. If you have any issues finding where to customize, please fill out a ticket with our customer success team here: https://help.misfitsmarket.com/contact/custom-contact-form-S1NAIK1Iw Your message will be added to our queue and our team will be in touch with you via email as soon as they can. Thank you!
Could you clarify: 1 cup dry farro cooked, or 1 cup cooked farro? I’m thinking the latter, but just want to be sure.
Hi Laurie, great question! 1 cup of cooked farro. We will update the recipe to reflect this. Thank you!
Do you need to use a grain? Or can you just use veggies, meat and cheese? Doing the low-carb thang! Thanks!
Hi Audra, great question and no! No need to incorporate grains here. Just closely monitor the cooking time, which may change slightly without the extra grains. Enjoy!
I have made this recipe every week since discovering it. I’ve used rice blends (basmati and wild) and a rice quinoa blend. It is fabulous with Beyond Meat sausages.
★★★★★