Photo: Johnny Miller; Styling: Erin Swift
Prep Time
30 Mins
Cook Time
23 Mins
Yield
Makes 2 dozen

Colorful baby bell peppers serve as the base to this south-of-the-border inspired appetizer of Chorizo-and Goat Cheese-Stuffed Peppers.

How to Make It

Step 1

Preheat oven to 425°. Line a baking sheet with aluminum foil.

Step 2

Cut about 1/4 inch from top of peppers to form a "boat." Seed peppers, if desired, and finely chop pepper tops.

Step 3

Combine chopped peppers and chorizo in a large nonstick skillet over medium-high heat. Cook, stirring occasionally, 8 minutes or until chorizo is browned. Drain well, if necessary. Add cheeses, stirring until well blended.

Step 4

Spoon or pipe sausage mixture into pepper boats. Place on prepared baking sheet, and bake 15 minutes or until cheese melts and peppers are tender. Garnish, if desired.

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