Beef and Chorizo Stuffed Peppers

Ingredients:

• 4 large bell peppers (any color), halved and seeds removed

• 1/2 lb ground beef

• 1/2 lb Pork Chorizo from V&V Supremo

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup cooked rice (white or brown)

• 1 cup Shredded Chihuahua Brand Quesadilla Cheese from V&V Supremo

• 1 teaspoon chili powder

• 1 teaspoon cumin

• Salt and pepper to taste

• Chopped fresh cilantro, for garnish (optional)

• Sour cream, for serving (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Cut the bell peppers in half lengthwise and remove the seeds and membranes.

3. Place the bell pepper halves in a baking dish, cut side up. Set aside.

4. In a large skillet, cook the ground beef and chorizo sausage over medium heat, breaking it up with a spoon, until browned and cooked through.

5. Add the chopped onion and minced garlic to the skillet and cook for 2-3 minutes, or until the onion is translucent.

6. Stir in the chili powder, cumin, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld.

7. Spoon some rice into each bell pepper half followed by the beef and chorizo mixture, pressing down gently to pack the filling.

8. Sprinkle shredded cheese over the top of each stuffed bell pepper half.

9. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the bell peppers are tender and the filling is heated through.

10. Remove the foil during the last 5 minutes of baking to allow the cheese to melt and bubble.

11. Remove the stuffed bell peppers from the oven and let them cool for a few minutes.

12. Garnish with chopped fresh cilantro, if desired and serve hot with a dollop of sour cream on top.

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