Chorizo & Zucchini Stuffed Peppers

Chorizo & Zucchini Stuffed Peppers

Are you into batch cooking?  If not, I highly recommend giving it a try with my stuffed peppers recipe! Making more of a recipe leads to convenient leftovers; ready in minutes.  Batch cooking also helps busy people eat well when they do not have a lot of time to cook during the week.

Today, I will be sharing one of my favourite batch cooking recipes, Chorizo & Zucchini Stuffed Peppers!  I have done many variations of this recipe.  I’ve tried switching whole grains or using a combination of grains (like bulgur mixed with rice or quinoa).  You can also grate or finely dice practically any type of veggies (I like mushroom, tomato, eggplant).  Customize your stuffed peppers by changing up the protein or by using vegetarian alternatives like black beans or veggie ground round.   Stuffed peppers also freeze really well for you to enjoy another day.  If you are looking for tips for organizing your freezer, I’ve got you covered there too.

Want to batch cook? Try Dietetic Directions' Chorizo & Zucchini Stuffed Peppers #Recipe: Click To Tweet


Serves: 4-6

Prep time: 20-25 minutes

Cook time: 35-45 minutes



1 cup brown rice (or bulgur or quinoa)

3 tbsp olive oil, divided

3-4 spicy chorizo sausages, casing removed to use ground meat

2 cloves of garlic, minced

Medium zucchini, grated

¼ tsp dried oregano

¼ tsp dried basil

1 cup mozzarella cheese, grated

6 coloured bell peppers, cut in half lengthwise

Optional garnish – Fresh Italian parsley & parmesan cheese



  1. Pre-heat oven to 375 degrees.
  2. Cook whole grain in a pot using package instructions. Set aside when cooked.
  3. Add olive oil to a large fry pan over medium heat. Using a knife, cut down one side of the sausage to open the casing.  Add sausage to oil and using a spoon or spatula to break apart the meat so that it cooks evenly.  When cooked set sausage meat aside in a small bowl or add directly to the cooked grains.
  4. Once the sausage is removed from pan, add extra oil as needed to prevent sticking. Over medium-low heat, add minced garlic and grated zucchini. Stir to combine ingredients until slightly softened and fragrant. Add oregano and basil to the veggies and stir.  Add salt and pepper as desired.
  5. Once the vegetables are cooked, add them to the bowl with rice and sausage. Stir to combine all ingredients that will be the filling for your peppers.
  6. Line a baking sheet with parchment paper. Cut the bell peppers in half lengthwise and discard the ribs and seeds.  Place peppers facing upward and stuff with rice and meat mixture.
  7. Cook for 20-25 minutes until peppers are slightly softened.
  8. Remove from oven and add cheese to the top of each stuffed pepper. Continue cooking for another 10-15 minutes until cheese is melted and peppers easily pierced with a knife.

Top with fresh parsley and parmesan cheese and enjoy with a side salad!