- 1lb of chorizo (or protein of choice)
- 1 cup of finely chopped vegetables such as onions, carrots, celery and mushrooms
- Peppers for stuffing. Use a variety of peppers so that people could pick how spicy a pepper they wanted. Aneheims are a great size and have a little bit if heat.
- 1 piece of bacon to wrap each pepper
Sauté chorizo with finely chopped vegetables (onions, carrots, celery, mushrooms, or a Mexican blend) until cooked through.
Prep your peppers by cutting out the seeds and pith. The pith and seeds are much spicier, so if you go with a mild pepper like poblanos, you could leave a little bit in. Make sure to wash your hands thoroughly after this step and before taking your contacts out or go to the bathroom!
Spoon the protein mixture into the peppers.
Then wrap each one with a strip or two of bacon, securing in place with toothpicks.
Bake for 30 minutes in a 350* oven then finish them on the grill for a nice color and crispness.
Don’t forget the toothpicks when you eat them!
A big thank you to Christine Neff for the recipe and pictures.