Chorizo-Stuffed and Grilled Mini Peppers
These addictive little peppers make an ideal first course for a summer barbecue.
12 mini sweet peppers
About 5 oz. raw pork or beef chorizo meat
- Cook the chorizo over medium heat on the stove. Drain off excess fat. Allow to cool.
- While the meat is cooking, make a slit about 270 degrees around the top stem of each pepper, so that the cap is still attached. Don’t bother de-seeding or removing the white fibers.
- When the meat is cool enough to handle, stuff each pepper fully, but don’t pack it down too tightly. You can either use your fingers, or put the chorizo in a Ziploc bag, cut off a corner and pipe directly into each pepper.
- Grill on the barbecue over medium-high heat, turning once so that there are grill marks on both sides.
Note: This recipe can also be made vegetarian by using Soyrizo in place of the chorizo. It’s just as tasty.