Chorizo-Stuffed Mini Sweet Peppers
Broiled sweet peppers stuffed with chorizo are great on their own as an appetizer or as a side for roasted chicken or sauteed shrimp.
- Servings: 4
Source: Everyday Food, July/August 2010
- 12 mini sweet peppers
- 12 slices dried chorizo or andouille (1/4-inch thick)
Heat broiler, with rack in top position. Make a long slit down three-fourths of the length of each pepper, leaving stem attached. Stuff each pepper with 1 slice dried chorizo and place on a rimmed baking sheet. Broil until peppers are blistered and browned on all sides, about 4 minutes, turning peppers frequently. Serve warm or at room temperature.