Shrimp & Chorizo Red Pepper Cups

supqa5
Nov 2, 2014
2 min read

Over the years I've made many variations of red pepper cups. But when I picked up some chorizo from the farmer's market this summer, I was inspired to try a red pepper cup recipe with it.

I found several recipes but ended up making my own concoction. My husband is a pretty picky guy when it comes to food, but after eating these said, "Don't make these any other way again, these are great!"

So let's get to it!

First, the ingredients:

6 Organic Red Peppers (they're on the dirty dozen list, it's worth the extra $$ to get organic!)

4-6oz. can chopped green chilies

Organic Chorizo (I found mine at the farmer's market but when that was done I found it at our organic grocery store)

2 Tbsp. minced garlic (I use the chunky stuff in the tube!)

1 lb. raw shrimp, cut into bite size pieces

1/2 cup arborio rice-organic

32 oz. low sodium Chicken Stock- organic

1 block Monterey Jack cheese

Sour cream

First I hollowed out the red peppers and set them aside in a baking dish.

Then I put the chorizo, garlic and chilies in a pot and cook them until the chorizo is done.

Remove the chorizo mixture and set aside.

In the same pan, cook the shrimp until just pink. Then combine with chorizo mixture.

In a sauce pan I cook the arborio rice with the chicken stock. To start, put the rice in the sauce pan with a small amount of olive oil. Once it starts to "toast" the rice, begin adding in the stock a cup at a time until the rice is puffy and soft. This usually takes about 20 minutes! Then add rice to chorizo mixture.