Ingredients:

• 1 cup long grain rice
• 1 3/4 cup water
• saffron threads
• 2 tablespoon Extravagonzo Red Chili Culinary Oil, or Extravagonzo Roasted Garlic Culinary Oil
• 1 yellow onion, finely diced
• 1/2 lb chorizo sausage, casing removed and broken up into small pieces
• 1 tablespoon garlic, roasted
• 1/4 c cilantro or parsley, chopped
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 3 roma tomatoes
• 1 cup colby jack cheese (divided in half)
• 5 green bell peppers
• 8 oz tomato sauce
• 1/3 cup ketchup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Khan’s Island Habanero Hot Sauce

Instructions:

• Bring water and saffron to a boil, add rice, reduce, cover, and simmer for 18-20 minutes.
• Cross cut the tomatoes 1/4 inch on the top and blanch in boiling water for 30 seconds then dump in a bowl of ice and water. Peel skins, quarter and remove seeds. Dice into 1/4 inch pieces.
• Cut the top 1/4 off of the bell peppers, remove seeds and ribs. Blanch in boiling water for 3 minutes and then cool in a bowl of ice and water.
• Saute the onion in Extravagonzo Red Chili Culinary Oil, or Extravagonzo Roasted Garlic Culinary Oil for 4-5 minutes. Add the chorizo and cook until just slightly browned.
• Mix the rice, chorizo mixture, parsley or cilantro, 1/2 of the cheese, tomato sauce and tomatoes.
• Stuff peppers with the rice mixture.
• Mix the ketchup, worcestershire sauce, and Khan’s Island Habanero Hot Sauce. Spoon over the stuffed peppers.
• Preheat your cooker to 325 to 350 f indirect heat (or oven). Cook stuffed peppers for 30 minutes.
• Top with remaining cheese and cook another 15 minutes. Let cool for 10-15 minutes before serving.