Chorizo Stuffed Peppers

I always have stuffing leftover, enough to stuff a couple more peppers. We, however, like to have a spoonful of stuffing on the side of our peppers. Yum.

Ingredients:
5 medium red bell peppers - one pepper diced
1 tablespoon olive oil
1/2 pound Mexican-style chorizo sausage, casing removed
1 onion, diced
1 medium green bell peppers, diced
1 tablespoon tomato paste
1 cup white rice
2 1/4 cups chicken broth
1 1/2 cup colby jack cheese

Direction:
1. Cut tops off 4 peppers and remove seeds. Place in shallow microwave-safe dish and add 1/4 cup water. Microwave on high for 8 minutes. Drain water from dish and set aside.

2. Meanwhile, heat olive oil in large skillet over medium heat and brown chorizo. Remove chorizo and saute 1 diced red bell pepper, onion, and green bell pepper. Add tomato paste and stir, cooking for 1 minute. Add rice and stir, cooking for 1 minute. Stir in chicken broth, cover, and and cook over medium-low heat for 20 minutes.

3. Preheat oven to 350 degrees.

4. When rice is finished cooking, stir in 1 cup cheese, and spoon mixture into peppers. Top each pepper with a small amount of cheese. Bake for 5-10 minutes or until cheese is brown.