Chorizo and Cheese Stuffed Mini Peppers

• 24 mini sweet peppers, tops cut off and seeds removed
• 8 oz chorizo sausage, casing removed
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup diced onion
• 1 clove garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, heat olive oil over medium heat. Add chorizo and cook until browned, breaking it into small pieces.
3. 3 Add onion and garlic, cooking until softened.
4. 4 Stir in smoked paprika and cumin, cooking for another minute.
5. 5 Remove from heat and mix in the cheese until melted.
6. 6 Season with salt and pepper to taste.
7. 7 Stuff each mini pepper with the chorizo mixture.
8. 8 Arrange the stuffed peppers in a baking dish.
9. 9 Bake for 20 minutes, or until peppers are tender and filling is heated through.
10. 10 Let cool slightly before serving.

Equipment

• Baking dish
• Skillet
• Spoon for stuffing

Variations

• Add diced jalapeños for extra heat.
• Substitute chorizo with ground turkey for a leaner option.

Substitutions

• If chorizo isn't available, use Italian sausage with added smoked paprika.
• Monterey Jack cheese can be swapped for cheddar or pepper jack.

Pairings

• Serve alongside a fresh green salad.
• Perfect for game day spreads or as part of a tapas platter.

Nutrition

Tips

• For a smokier flavor, use smoked chorizo.
• These peppers can be made ahead and reheated before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze unbaked stuffed peppers on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a cooling sour cream dip.
• Pair with a crisp white wine or a cold beer.

FAQ