Ingredients

• 6 bells peppers , tops cut off and seeded
• 1 pound chorizo sausage
• 1 stalk celery , minced
• 1 carrot , minced
• 0.5 cups chopped onion
• 4 cloves garlic , minced
• salt and pepper to taste
• 1 , 14.5 ounce
• 1 tablespoon Worcestershire sauce
• chopped fresh parsley
• chopped fresh basil
• 0.5 cups uncooked long grain rice
• 0.5 cups water
• 0.33 cups shredded Monterey Jack cheese
• 0.33 cups shredded Cheddar cheese
• 0.33 cups shredded Mozzarella Cheese
• 1 , 10.75 ounce

Instructions

1. 1 Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 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, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, about 15 minutes. Remove from heat, and mix in Monterey Jack, Cheddar, and Mozzarella cheeses.
4. 4 Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.
5. 5 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.
6. 6 Bake in preheated oven about 30 minutes.

Nutrition per serving