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


  1. Cook the chorizo over medium heat on the stove.  Drain off excess fat.  Allow to cool.
  2. 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.
  3. 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.
  4. 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.


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