Monday, August 6, 2012

Unstuffed Peppers Casserole

2 white bell peppers (I used these because I had them in my CSA box, you could use whatever you have or like)
2 cups brown rice
¾ cup enchilada sauce (I had homemade on hand, but store bought would do)
½ cup salsa
1 link chorizo (I used Klement's Cured Chorizo because I saw it in a race Miller Park J)
½ cup cheese (I used a mix of queso fresco and cheddar, since that's what I had on hand)

Brown the chorizo, combine all other ingredients, add chorizo. Cook at 375 for 30 minutes, covered. Add cheese and cook uncovered for 5 minutes more. 

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