No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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
Chorizo-Stuffed Mini Sweet Peppers

Source: Everyday Food, July/August 2010


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


  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.

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.

Related Topics