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Chorizo-Stuffed Mini Sweet Peppers

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    Broiled sweet peppers stuffed with chorizo are great on their own as an appetizer or as a side for roasted chicken or sauteed shrimp.
    Everyday Food, July/August 2010
    • Yield Serves 4
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    Ingredients

    • 12 mini sweet peppers
    • 12 slices dried chorizo or andouille (1/4-inch thick)

    Directions

    1. 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.

    Recipe Reviews

    Reviews (1)

    • melpy84
      22 Sep, 2010

      I used deli chorizo fluted into the peppers that I had only cut the tops and seeds out of. I served on a salad. The oils made for a nice addition to a light splash of olive oil and white wine vinegar.

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