Chorizo Stuffed Bell Peppers

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Chorizo Stuffed Bell Peppers

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  • 6 bell peppers top cut off and seeded,
  • 1 kg of chorizo sausage,
  • 1 stalk celery minced,
  • 1 carrot minced, ½ cup chopped onions,
  • 4 cloves of garlic minced,
  • 4 tomatoes peeled and chopped,
  • chopped mint leaves,
  • ½ cup uncooked long grain rice,
  • ½ cup water,
  • 1/3 cup shredded cedar cheese,
  • 1/3 cup shredded mozzarella cheese,
  • 1 can tomato soup,
  • salt and pepper to taste.

Directions:  Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool. Preheat oven to 350 degrees F (175 degrees C). In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5 minutes. Season with salt and pepper. Stir in tomatoes, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, about 15 minutes. Remove from heat, and mix in Cheddar, and Mozzarella cheeses. Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top. In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. Pour generously over peppers. Cover with foil. Bake in preheated oven about 30 minutes.

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