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Tequila & Chorizo Stuffed Bell Peppers

July 5, 2017
crock-pot, bell peppers, téquila, skirt steak

If you follow along regularly, then you know that this blog is actually just a side-job. My actual job is working as a food stylist and recipe developer for retail brands. Those perfectly curated Instagram accounts and unique recipes integrating products on their websites? Yup, those are mine and the other awesome professional food stylists that are living the dream. It’s fun (and quite delicious) work. So every once in a while, I like to share with you some of my favorite recipes I have created for the big guys. And today I have a yummy, summertime treat that is sure to fill those bellies and warm the heart: Tequila & Chorizo Stuffed Bell Peppers.

I created this little gem for Crock-Pot’s website, which you can view here. It takes a bit of prep, but after that is done it’s just smooth sailing. Here we go…

crock-pot, bell peppers, téquila, skirt steak

Tequila & Chorizo Stuffed Bell Peppers:

Serves 4
Prep Time: 20 minutes
Cook Time: 4 hours

INGREDIENTS:

4 bell peppers

2 shots of tequila

2 chorizo sausage links

¾ lbs. skirt steak

1 ¼ cups of shredded Asiago cheese

¾ cup of cooked Mexican rice

½ cup of cooked black beans

2 jalapenos

2 limes

1 avocado

1 tomato

½ cup of sliced red onion

¼ cup of cilantro

1 tablespoon of red pepper

DIRECTIONS

  1. Wash the bell peppers and cut the tops off. Remove the insides of each bell pepper and set aside.
  2. Dice the following ingredients into small cubes: skirt steak, chorizo, jalapenos, tomato, and red onion.  Prepare the cooked Mexican rice and black beans.
  3. Make the stuffing by combining the following ingredients in a bowl: 2 shots of tequila, diced chorizo sausage links, diced skirt steak, 1 cup of shredded Asiago cheese, ¾ cup of cooked Mexican Rice, ½ cup of cooked black beans, diced jalapenos, diced tomato, ¼ cup of cilantro, 1 tablespoon of red pepper.
  4. Stuff the bell peppers with the mixture. Pour 1/3 cup of water in the Crock Pot and place the bell peppers inside, standing upright.  Cook on low for 4 hours.
  5. Plate the stuffed bell peppers and add sliced avocado, shredded Asiago cheese, and sliced lime as garnish. Enjoy!

crock-pot, bell peppers, téquila, skirt steak

Wash the bell peppers and cut the tops off. Remove the insides of each bell pepper and set aside. Dice the following ingredients into small cubes: skirt steak, chorizo, jalapenos, tomato, and red onion.  Prepare the cooked Mexican rice and black beans. Make the stuffing by combining the following ingredients in a bowl: 2 shots of tequila, diced chorizo sausage links, diced skirt steak, 1 cup of shredded Asiago cheese, ¾ cup of cooked Mexican Rice, ½ cup of cooked black beans, diced jalapenos, diced tomato, ¼ cup of cilantro, 1 tablespoon of red pepper.

crock-pot, bell peppers, téquila, skirt steak

Stuff the bell peppers with the mixture. 

crock-pot, bell peppers, téquila, skirt steak

Pour 1/3 cup of water in the Crock Pot and place the bell peppers inside, standing upright.  Cook on low for 4 hours.

crock-pot, bell peppers, téquila, skirt steak

Plate the stuffed bell peppers and add sliced avocado, shredded Asiago cheese, and sliced lime as garnish. Enjoy!

crock-pot, bell peppers, téquila, skirt steakcrock-pot, bell peppers, téquila, skirt steak

Delicious, easy, and a pretty sexy looking meal, if I don’t say so myself. Any recipe you’d like developed? Shout it out below!

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  1. These look freaking amazing! I don’t love to cook… but I would definitely put these on my list!

  2. These look so good! I love cooking and love a good recipe for the crockpot! Can’t wait to try this!

  3. Looks really delicious and love that it is cooked in a slow cooker and not in an oven so I wouldn’t have to heat up my kitchen.

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