Chorizo and Mushroom Stuffed Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Savory bell peppers filled with a savory chorizo and mushroom mixture, baked until golden and tender. This mexican ready in about 55 minutes pairs sliced into 1/4-inch rounds chorizo, sliced mushrooms, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 166 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 30 min Serves 4 Mexican cuisine 166 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a medium skillet, heat 1 tbsp olive oil over medium heat. Add 1/2 cup finely diced onion and 2 minced garlic cloves, and cook for 3-4 minutes until softened and fragrant.
  2. Step 2: Add 1/2 cup sliced chorizo and 1 cup sliced mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until the chorizo has rendered its fat and mushrooms are tender.
  3. Step 3: Stir in 1/2 cup tomato sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes until heated through. Remove from heat.
  4. Step 4: Spoon the chorizo-mushroom mixture into the hollowed bell pepper halves, packing lightly. Place stuffed peppers in a baking dish and pour any remaining sauce around them. Bake for 25-30 minutes until peppers are tender and filling is heated through.

Frequently asked questions

How long does Chorizo and Mushroom Stuffed Peppers take to make?

Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chorizo and Mushroom Stuffed Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sliced mushrooms from drying out.

Can I substitute ingredients in Chorizo and Mushroom Stuffed Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chorizo and Mushroom Stuffed Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chorizo and Mushroom Stuffed Peppers?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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