Spicy Chorizo Stuffed Peppers

Begin by filling a large container with water and putting it on the stovetop to reach a rolling boil. Next, submerge peppers into the boiling water and cook for 5 minutes before taking them out to let them chill.

Preheat your oven to a hot temperature of 350 degrees Fahrenheit (175 degrees Celsius).

To prepare the skillet, heat it over medium-high heat and cook chorizo until it's almost nicely browned. Remove the excess fat, then add celery, carrots, onions, and garlic to the skillet. Cook these vegetables until they're soft and tender, approximately 5 minutes. Add a pinch of salt and pepper to taste, followed by tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Stir everything together and cover the skillet to let it simmer until the rice is cooked through, around 15 minutes. Remove from heat and mix in Monterey Jack, Cheddar, and Mozzarella cheeses.

Place peppers upright on a baking sheet and fill each one with the chorizo mixture. Sprinkle some extra cheese on top for an added layer of flavor.

In a small bowl, whisk together tomato soup and just enough water to achieve the desired consistency of gravy. Pour this mixture generously over peppers, making sure they're well-coated.

Cover the baking sheet with foil and place it in the preheated oven for about 30 minutes.