Smoky Tex-Mex Stuffed Peppers with Chorizo and Queso

Allergens

Dairy, Gluten (if using gluten-free chorizo)

Ingredients

• 4 large bell peppers (assorted colors)
• 1 lb chorizo sausage, casing removed
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper, to taste

Instructions

1. Preheat grill to medium heat (350°F).
2. Cut the tops off of the bell peppers and remove seeds and membranes.
3. In a large skillet, cook chorizo over medium heat until browned and cooked through. Drain excess fat.
4. Stir in Monterey Jack cheese, sour cream, diced tomatoes, cilantro, smoked paprika, ground cumin, salt, and pepper. Cook until the cheese is melted and the sauce is smooth.
5. Fill each pepper with the chorizo mixture, packing it tightly.
6. Place peppers on the preheated grill and cook for 12 14 minutes or until the peppers are tender and slightly charred.

Chef’s Insight

For added heat, include diced jalapeños or sliced chilis in the filling.

Notes

You can customize this recipe by using different colored bell peppers or varying the types of cheese.