Cook the Wild Rice: Start by cooking your wild rice according to the instructions on the package or use your rice cooker if available. This usually takes about 45 minutes, so it's good to start this early.
Preheat the Oven: Meanwhile, preheat your oven to 375°F (190°C).
Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place the bell peppers in a baking dish, cut-side up.
Cook the Chorizo: In a large skillet, heat the avocado oil over medium heat. Add the chorizo to the skillet and cook until browned, about 5-7 minutes. Remove the chorizo from the skillet and set it aside.
Cook the Onion and Garlic: In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
Combine the Ingredients: Add the cooked chorizo back to the skillet. Stir in the cooked wild rice. Season with salt and pepper to taste.
Stuff the Bell Peppers: Divide the chorizo and rice mixture evenly among the bell peppers. Cover the baking dish with foil.
Bake the Bell Peppers: Bake for 30 minutes, or until the bell peppers are tender.
