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

Julia Rutland
Recipe by Coastal Living May 2013

Gallery

Credit: Johnny Miller; Styling: Erin Swift

Recipe Summary

prep:
30 mins
cook:
23 mins
total:
53 mins
Yield:
Makes 2 dozen
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

  • 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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