Stuffed bell peppers with orzo and chorizo

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Ingredientscup of orzo chicken stock ( I used a packet of Goya chicken seasoning and 2 cups of water)2-3 bell peppers (red, yellow or orange) -  You could probably also get green peppers but the other colors are very sweet, which makes the…

Ingredients

cup of orzo 

chicken stock ( I used a packet of Goya chicken seasoning and 2 cups of water)

2-3 bell peppers (red, yellow or orange) -  You could probably also get green peppers but the other colors are very sweet, which makes them a treat

2-3 chorizo sausages

2-3 medium garlic cloves (5 sm cloves)

shallot

olive oil 

salt and pepper (to taste)

feta cheese crumbles

Plan of Attack

Preheat the oven to 350 degrees

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Take the sausage casings off the chorizo by cutting a slit down the side of the sausage, and emptying the insides into a skillet. Cook the sausage until completely done.

After it is done cooking, set sausage aside but reserve the juice in the pan.

After it is done cooking, set sausage aside but reserve the juice in the pan.

In a medium skillet bring the chicken stock to boil. Add Orzo and cook until al dente (about 9 minutes). Be careful to keep stirring so the orzo doesn't stick to the bottom of the pan. Set orzo aside.

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Cut the tops off the peppers. Dice the flesh of the tops of peppers, the shallot (or Spanish onion if this is what you're using) and garlic. Put the actual peppers aside.

Cut the tops off the peppers. Dice the flesh of the tops of peppers, the shallot (or Spanish onion if this is what you're using) and garlic. Put the actual peppers aside.

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Add the peppers, onions, and garlic to the chorizo drippings, with tbs of olive oil. Cook over medium heat for 5-6 minutes. 

Add the peppers, onions, and garlic to the chorizo drippings, with tbs of olive oil. Cook over medium heat for 5-6 minutes. 

Add the orzo, the chorizo and crumbles of feta to the skillet with the vegetables. Mix throughly.

Add the orzo, the chorizo and crumbles of feta to the skillet with the vegetables. Mix throughly.

Cut the bottoms of the peppers so they're able to stand independently together while baking.

Cut the bottoms of the peppers so they're able to stand independently together while baking.

Stuff the peppers with the orzo mixture and place on an olive oiled baking dish. Put in the oven for 25 - 40 minutes (depending on your oven). Mine were in for 30 minutes and it worked perfectly.

Stuff the peppers with the orzo mixture and place on an olive oiled baking dish. Put in the oven for 25 - 40 minutes (depending on your oven). Mine were in for 30 minutes and it worked perfectly.

My comments: I actually don't have an opinion of my recipe of the week because I couldn't try it because I have been under the weather, but I got a whole bunch of positive feedback from my Dad. Chorizo, peppers, orzo...what what....