Tri-Pepper Chorizo Stuffing

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Tri-Pepper Chorizo Stuffing Recipe
Photo: Randy Mayor; Styling: Lindsey Lower


Mexican pork chorizo in Tri-Pepper Chorizo Stuffing takes your stuffing on a tasty trip south of the border.
Serves 12


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1 1/2 cups unsalted chicken stock
2 eggs
12 ounces toasted sourdough bread cubes
2 teaspoons canola oil
1 cup diced poblano
1 cup diced red bell pepper
1/2 cup diced onion
3 ounces Mexican pork chorizo
1 minced jalapeño
Cooking spray


1. Combine chicken stock and eggs. Add toasted sourdough bread cubes.

2. Heat a skillet over medium-high heat. Add canola oil; swirl. Add diced poblano, diced red bell pepper, diced onion, pork chorizo, and minced jalapeño; sauté 5 minutes. Stir into bread mixture.

3. Bake stuffing at 350° for 45 minutes in an 11 x 7-inch ­baking dish coated with cooking spray.

Created date

September 2013

Nutritional Information

Calories 148
Fat 4.7 g
Satfat 1.7 g
Sodium 291 mg